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Lemon Ginger Seafood Salad

4 star rating
 

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Submitted by: anne.nieland

 

Cooked pasta, crabmeat, shrimp, and scallops are combined with cherry tomatoes, chives and artichoke hearts, and dressed with a lemon, grated ginger, olive oil and garlic mixture.
 

Ingredients

  • 4 cups small to medium pasta (bowties are nice here)
  • 3 ounces cooked or canned crabmeat, drained
  • 3 ounces cooked or canned shrimp, drained
  • 6 to 8 cooked scallops (more or less, depending on size), halved
  • 1 1/4 cups halved cherry tomatoes
  • 1/2 cup chopped fresh chives
  • 1/2 cup chopped fresh parsley
  • 1 can (14 oz.) artichoke hearts, drained and diced
  • Vinaigrette:
  • 1 Tbsp grated lemon rind
  • 1/4 cup fresh lemon juice
  • 2 tsp grated fresh ginger
  • 3 garlic cloves, crushed
  • Dash salt
  • 1/3 cup olive oil

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Method

Cook pasta according to package instructions, slightly undercooking by a minute. Drain. Combine with remaining salad ingredients. Whisk together vinaigrette ingredients. Toss with salad ingredients including pasta. Cover and chill to serve.

 

Notes:

 

Number of Servings: 4 to 6

 

Submitted by: anne.nieland ()

 

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