Seafood Pasta Salad

“The secret to its taste is the tangy marinade, which is absorbed by the pasta before dressing is added.” It makes a great summer lunch or light dinner.

Ingredients

250 g (1/2 lb) dried rotini (spinach or tri-colour pasta is a nice touch)
250 ml (1 cup) shrimp, crab or any combination of cooked fish
Chopped fresh dill, to garnish



Marinade

50 ml (1/4 cup) red wine vinegar
45 ml (3 tbsp) lemon juice
10 ml (2 tsp) finely chopped fresh basil
1 garlic clove, finely chopped
1 dried chili pepper, crumbled

Dressing

125 ml (1/2 cup) mayonnaise
125 ml (1/2 cup) cream cheese
50 ml (1/4 cup) wine vinegar
2 ml (1/2 tsp) Dijon mustard
10 ml (2 tsp) finely chopped fresh dill
15 ml (1 tbsp) lemon juice

Directions

Cook pasta in boiling water until al dente (8 to 10 minutes), then drain and place in a large bowl.
In a small bowl, combine red wine vinegar, lemon juice, basil, garlic and chili and pour over hot pasta.
Let pasta cool in marinade and then refrigerate until chilled. Drain excess liquid after cooling.
In a bowl, combine dressing ingredients and toss with pasta to mix well. Refrigerate if not serving immediately. Mix in seafood just before serving. Garnish with fresh dill.
Makes 4 servings.

Source Link Vancouver Sun