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Seafood Pasta Salad
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A light seafood pasta salad with poppyseed dressing

Vicky Bryant

Serves/Makes:6 or more

  • 1 8 oz (224 grm). pkg. rotini noodles
  • 1 large carrot, sliced
  • 1 cup (225 ml) grape tomatoes, cut in half
  • 1 small jar marinated artichoke hearts, drained and roughly chopped
  • 1 cucumber, de-seeded and sliced
  • 1 sweet red pepper, chopped
  • 1 small bag of radishes, sliced
  • 1/2 lb (.2 kg). bay scallops, steamed
  • 1/2 lb (.2 kg). small shrimp, steamed or boiled your favorite way
  • 1 8 oz (224 grm). bottle of La Martinique Poppyseed Dressing
  • Cook pasta just to al dente.
  • Put all ingredients in a large bowl.
  • Toss thoroughly to incorporate the poppyseed dressing.
You can always add more seafood or you can even change the seafood to blackened chicken. Play with the veggies to reflect your favorites. This is just a list of what I use.

I serve this with my cheesy cornbread.

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