Seafood Rotini Salad For 25 Recipes

PASTA SALAD FOR A CROWD

Steps:

• Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes.
• While pasta is boiling, steam broccoli, one bag at a time, in a microwave per directions on the package, 4 to 6 minutes.
• Rinse cooked pasta in a colander until completely cool. Return to the pot. Add broccoli, tomatoes, salad dressing, Cheddar cheese, salt, pepper, garlic powder, and onion powder. Mix well. Refrigerate until chilled, 30 minutes to 1 hour. Serve cold.

ROTINI PASTA SALAD

Steps:

• Cook the pasta per package directions. Drain pasta and run under cold water, then place pasta in a large bowl.
• While the pasta is cooking prep the remaining ingredients. When it is done, mix in the cheese, peppers, tomatoes, onion, pepperoni, and basil.
• Pour the dressing over the salad and toss to coat.
• Serve immediately or chill, then toss before serving. Enjoy!

ROTINI SALAD

Steps:

• 1. Combine ingedients. Refrigerate one hour.

SEAFOOD ROTINI SALAD FOR 25

Steps:

• Cook pasta in salted water, drain and rinse with cold water, drain and cool.
• Mix in imitation crab, celery, onions and pepper, mixing well. Combine,
• mayonnaise, relish, mustard, salt and pepper, mix well.

MEDITERRANEAN ROTINI SALAD

Steps:

• Toss all ingredients in a large bowl.
• Cover and refrigerate at least 1 hour to blend flavors.

ROTINI SALAD WITH ZUCCHINI, SHRIMP, SCALLOPS & MUSSELS

Steps:

• Bring a large pot of water to a boil, season the water with salt and cook pasta 1 minute less than the required cooking time. Drain and toss with 1 tablespoon olive oil and place on sheet tray to cool down. In a small pot, steam the mussels until they are opened, remove from shell and discard. Set aside. Meanwhile, in a skillet, sauté garlic in 1 tablespoon olive oil until lightly yellow in color. Add zucchini and sauté for 4 minutes, then season with salt and pepper to taste. In a separate skillet, sauté shrimp and scallops in 1 tablespoon olive oil until lightly golden in colour. Season and set aside to cool down. Once everything has cooled, combine all the seafood with the pasta and zucchini. Toss to combine and add the remaining olive oil, lemon juice and parsley.
• More Mediterranean-inspired pasta recipes can be found at www.Barilla.ca.

SEAFOOD SALAD SUPREME

Steps:

• In a large skillet, melt the butter over medium heat and saute shrimp until pink. Add crabmeat and cook one more minute or until heated through. Set aside.
• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Transfer the shrimp and crabmeat to a large mixing bowl and let cool to room temperature. Stir in pasta, celery, bell pepper and green onion. Add mozzarella cheese, slivered toasted almonds, mayonnaise and lemon juice. Season with parsley, and old bay seasoning. Toss to mix thoroughly.
• Refrigerate for 2 hours before serving.

RAINBOW ROTINI SALAD

Steps:

• Bring 4 quarts of water to a rapid boil (2 teaspoons of salt can be added, optional). Add rotini. Return water to rapid boil and cook uncovered, stirring frequently, for about 10 to 12 minutes. Drain. Rinse in cold water.
• Combine cooked pasta with tomatoes, green bell pepper, onion, cucumber, broccoli, mushrooms, olives and Italian salad dressing. Cover and chill. Toss salad before serving.

ROTINI SALAD

Steps:

• Place rotini, cut up tomatoes, onion, green pepper, and cucumber in a large. bowl, set aside.
• In a saucepan, add sugar, salad oil, ketchup, vinegar, salt, paprika and pepper.Heat until sugar dissolved, and blend well,
• When the sauce cools, pour over veggies, and refrigerate for an hour. Serves 8-10.