Seaside Cottage Pasta Salad
Transport your taste buds to a breezy coastal getaway with this Seaside Cottage Pasta Salad, a refreshing and flavorful combination of tender penne, succulent shrimp, and delicate crab meat. Packed with juicy cherry tomatoes, crisp cucumber, and a zesty lemon-garlic dressing, this easy-to-make dish is a true celebration of seaside-inspired flavors. Fresh dill and briny capers elevate the salad with vibrant, herby notes, while optional arugula adds a peppery crunch. Ready in just 30 minutes, this light and versatile pasta salad is perfect for summer picnics, quick weeknight dinners, or elegant gatherings. Serve chilled for the ultimate crowd-pleasing dish that’s both wholesome and irresistible.
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Recipe Information
Ingredients
- 300 grams Penne pasta
- 200 grams Shrimp (peeled and deveined)
- 150 grams Crab meat (or imitation crab)
- 150 grams Cherry tomatoes
- 1 medium Cucumber
- 0.5 medium Red onion
- 2 tablespoons Capers
- 2 tablespoons Fresh dill
- 3 tablespoons Lemon juice
- 4 tablespoons Olive oil
- 1 clove Garlic
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 1 handful Arugula (optional)
Instructions
Cook the penne pasta according to the package instructions until al dente. Drain and rinse under cold water to stop the cooking. Set aside to cool.
While the pasta is cooking, bring a small pot of water to a gentle simmer. Add the shrimp and cook for 2-3 minutes, or until they turn pink and opaque. Remove from the water and let cool.
In a large mixing bowl, combine the cooled pasta, cooked shrimp, and crab meat.
Halve the cherry tomatoes and dice the cucumber into small cubes. Finely slice the red onion. Add the vegetables to the bowl with the pasta.
Add the capers and roughly chop the fresh dill. Add both to the bowl.
In a small jar or bowl, whisk together the lemon juice, olive oil, minced garlic, salt, and black pepper to create the dressing.
Pour the dressing over the pasta salad and toss gently to combine, ensuring all ingredients are evenly coated.
If using, add a handful of arugula to the salad for extra freshness and toss lightly.
Chill the salad in the refrigerator for at least 30 minutes before serving to allow flavors to meld. Serve cold and enjoy!
Nutrition Facts
Calories |
2028 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.2 g | 84% | |
| Saturated Fat | 9.5 g | 48% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 421 mg | 140% | |
| Sodium | 4432 mg | 193% | |
| Total Carbohydrate | 268.4 g | 98% | |
| Dietary Fiber | 16.2 g | 58% | |
| Total Sugars | 21.1 g | ||
| Protein | 101.9 g | 204% | |
| Vitamin D | 8.9 mcg | 45% | |
| Calcium | 246 mg | 19% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 2238 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
