If you are wondering what to make to take with you to the Labor Day Potluck (or any other potluck), look no further. This is it. As you know by now, I’m all about simple, healthy food that doesn’t take long to make. This is one of those crowd-pleasing dishes that you can put together in a few minutes of mindless chopping. My kids like it as a school lunch. My husband likes it as a weeknight dinner. My friends like it whenever I bring it somewhere.
Seafood Pasta Salad (6-8 servings)
- 16 ounces curly pasta
- 1 1/2 cups Italian Salad Dressing (I use my own Everyday Salad Dressing, but my Mom buys hers and she uses Girard’s Champagne Dressing – any of the straightforward store bought Vinaigrettes would be fine for this)
- 2 red bell peppers, coarsely chopped
- ½ medium red onion, finely diced
- 1 cup marinated artichoke hearts, drained and chopped
- 3 cups of lightly blanched broccoli, chopped
- 2 pounds of cooked shrimp, chopped (save a few whole shrimps for garnish)
- ½ pound real crabmeat (this is optional – the salad rocks without it if you don’t want to go to the expense)
- 4 tablespoons mayonnaise
- 1 ripe avocado, sliced
Cook and drain the pasta. Toss with 1/2 cup of salad dressing and allow to sit for at least an hour. Can be done the day before.
When ready to serve, combine the prepared vegetables and the shrimp (add the crab too if you have it). Combine the pasta with the vegetables.
Add the mayonnaise and additional salad dressing to taste (I whisk the mayonnaise and the salad dressing in a small bowl first, but you don’t have to do this – it will work fine if you just toss it all in together).
Garnish with a few whole shrimps and the sliced avocado. Serve.