Best 3 Pasta Del Mar Salad Recipes

Indulge in a culinary journey with Pasta del Mar, a delightful seafood salad that tantalizes taste buds with its harmonious blend of flavors and textures. This refreshing dish, hailing from the coastal regions of Italy, is a symphony of succulent seafood, vibrant vegetables, and a tangy dressing that elevates every bite. Dive into a delightful experience with our carefully curated collection of Pasta del Mar recipes, each offering a unique twist on this classic dish. From the classic rendition featuring a medley of shrimp, mussels, and calamari, to innovative variations incorporating smoked salmon or grilled octopus, our recipes cater to diverse preferences. Embark on a culinary adventure and discover the endless possibilities of Pasta del Mar, a dish that embodies the essence of coastal cuisine.

Here are our top 3 tried and tested recipes!

CAESAR PASTA SALAD

Caesar Pasta Salad image

This is a mashup of two summertime favorites: caesar salad and pasta salad. I'm not a big fan of pasta salad, for the most part, because the dressings don't deliver big enough flavor. What's good about this salad is that the dressing brings deep umami through the anchovy and soy sauce that's blended with the vinegar and olive oil. I also decided to wake up the whole dish with some charred romaine. It makes the dish memorable for your guests.

Provided by Geoffrey Zakarian

Categories side-dish

Time 55m

Yield 8 servings

Number Of Ingredients 22

Ingredients

1/2 loaf ciabatta, cut into 1-inch cubes
1/4 cup extra-virgin olive oil
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup grated Parmesan
1 clove garlic
1 tablespoon capers, drained
3 oil-packed anchovy fillets, drained
2 tablespoons Dijon mustard
1/2 cup grated Parmesan
1/4 cup chardonnay vinegar
1 teaspoon Worcestershire sauce
1/3 to 1/2 cup extra-virgin olive oil
Pinch kosher salt
1 romaine heart, halved lengthwise
2 tablespoons extra-virgin olive oil, plus more for cooking
Kosher salt and freshly ground black pepper
2 cups cooked orecchiette or fusilli pasta, cooled
4 small heads baby Bibb lettuce
2 teaspoons lemon juice
8 fresh basil leaves
1/4 cup grated Parmesan, plus additional for garnishing

Steps:

For the croutons: Preheat the oven to 400 degrees F.
In a medium bowl, gently toss the bread cubes with the oil, salt and pepper. Spread the cubes in an even layer on a baking sheet. Bake until golden, turning once about halfway through, 12 to 15 minutes total. Toss with the Parmesan while still hot and set aside to let cool.
For the caesar dressing: In a blender, combine the garlic, capers, anchovies, mustard, Parmesan, vinegar and Worcestershire and blend until smooth. Add the olive oil and blend to emulsify the dressing. Season with salt as needed.
For the salad: Heat a grill over medium-high heat. Drizzle the romaine heart halves with oil and sprinkle with salt and pepper. Grill until lightly charred and softened, 2 to 3 minutes per side. Chop into bite-sized pieces.
In a medium bowl, toss the pasta with 1 tablespoon oil and salt and pepper to taste. Add the romaine and dressing to taste and toss to coat.
In a large bowl, toss the Bibb lettuce with the lemon juice, remaining tablespoon oil, salt and pepper to taste and the basil. Add the croutons and gently combine. Add the pasta and romaine salad and Parmesan to the Bibb salad and gently toss together. Garnish with more cheese and serve.

PASTA SALAD

Pasta Salad image

This pasta salad has everything you could want in the bowl: loads of ripe tomatoes, chunks of mozzarella, sliced olives, salami and plenty of fresh green herbs, all tossed in a garlicky, oregano-spiked red wine vinaigrette. Serve it the same day it's made for the brightest flavor and best texture.

Provided by Melissa Clark

Categories dinner, easy, lunch, quick, weeknight, pastas, salads and dressings, main course, side dish

Time 30m

Yield 8 to 10

Number Of Ingredients 13

Ingredients

3 tablespoons red wine vinegar, plus more to taste
1 garlic clove, finely grated or minced
1 teaspoon dried oregano
Salt and freshly ground black pepper
1/3 cup extra-virgin olive oil, plus more for drizzling
1 pound short-cut pasta, such as farfalle
1 pint cherry or grape tomatoes, halved
8 ounces mozzarella, cubed (or use small mozzarella balls)
4 ounces sliced salami, cut into 1/4-inch ribbons
3/4 cup sliced Kalamata olives
1/2 cup thinly sliced cucumber
3 tablespoons diced red onion
1 cup coarsely chopped fresh parsley and basil leaves

Steps:

Make the dressing: Combine vinegar, garlic, oregano and a big pinch each salt and pepper in a large bowl. Whisk in oil; taste and add more salt, pepper or vinegar as needed. Set aside.
Prepare the pasta: Bring a large pot of heavily salted water to a boil. Cook the pasta according to the package directions until the pasta is al dente. Drain well, transfer to the large bowl, and toss with the dressing while still warm.
Add tomatoes, mozzarella, salami, olives, cucumber and onion to the bowl and toss well; fold in herbs. Taste and season with more salt, pepper and vinegar, if you like.
Drizzle with olive oil and top with cracked black pepper just before serving.

PASTA DEL MAR SALAD

Pasta Del Mar Salad image

Number Of Ingredients 12

Ingredients

3/4 cup mayonnaise
1/4 cup sour cream
1/4 cup lemon juice
3 tablespoons green onions chopped
1 teaspoon salt
1/4 teaspoon black pepper
1 pound crab meat imitation, flaked
6 ounces vermicelli (very fine egg noodles), cooked, drained and cooled
1 (6-ounce) package frozen chinese pea pod thawed
lettuce leaves
1 cup cashew nuts chopped salted
Lemon wedges

Steps:

In a small bowl, whisk mayonnaise, sour cream, lemon juice, green onions, salt and pepper until blended set aside.In a large bowl, place crab meat, vermicelli and pea pods toss well. Pour on dressing and toss until well coated. Serve immediately or cover and chill for 2 hours.To serve, line individual salad plates with lettuce. Divide salad and mound in center of each plate. Sprinkle with cashews and serve with lemon.

Nutrition Facts : Nutritional Facts Serves

Tips:

Cook the pasta according to the package instructions. Make sure to salt the water generously.
Use a variety of seafood for your salad. Shrimp, crab, lobster, and tuna are all great options.
If you're using frozen seafood, thaw it thoroughly before adding it to the salad.
Chop the vegetables into bite-sized pieces.
Use a light and flavorful dressing for your salad. A simple vinaigrette or lemon-herb dressing is a good option.
Serve the salad immediately or chill it for later.

Conclusion:

Pasta del mar salad is a delicious and versatile dish that can be enjoyed for lunch, dinner, or as a side dish. It's also a great way to use up leftover seafood. With a few simple ingredients and a little bit of time, you can create a delicious and healthy meal that the whole family will enjoy.