Pasta and Seafood Salad with Basil

Name: Pasta and Seafood Salad with Basil
Yield: 4 to 6 portions
Ingredients: 1 cup imported black olives, such as kalamata or alfonso, for garnish; 1 cup imported black olives, such as kalamata or alfonso, for garnish; Salt and freshly ground black pepper, to taste; Salt and freshly ground black pepper, to taste; 3 to 4 tablespoons fresh lemon juice; ½ cup Basil Purée (see Note); ½ cup minced red onion; ½ cup best-quality olive oil; 1 cup imported black olives, such as kalamata or alfonso, for garnish; 1 pound bay scallops, rinsed; 1 pound medium-size raw shrimp, shelled and deveined; ½ cup diced red bell pepper; 1 cup tiny peas (defrosted if frozen; rinsed and patted dry if fresh); 1 cup tiny peas (defrosted if frozen; rinsed and patted dry if fresh); ½ pound pasta of some interesting shape, such as shells, spaghetti twists, and corkscrews; ½ pound pasta of some interesting shape, such as shells, spaghetti twists, and corkscrews; ½ pound pasta of some interesting shape, such as shells, spaghetti twists, and corkscrews; ½ pound pasta of some interesting shape, such as shells, spaghetti twists, and corkscrews; 2 or 3 small squid, cleaned (optional; see Note)

Preparation info

4 to 6
portions

Difficulty
Easy

Appears in

The Silver Palate Cookbook

By Julee Rosso and Sheila Lukins

Published 1982

About

This is perfect summer fare—a casual but dressy one-dish meal that is quick to cook and undemanding to serve. Drop-in guests can give a hand with the chopping or just help themselves to a plateful without fuss or muss. A cool and uncomplicated glass of wine (try one of the California rosés made from Zinfandel or Cabernet grapes) and a piece of crusty bread are all you need to accompany this salad.

Ingredients

Main course
Summer

Ingredients

Method