Lemony Seafood Pasta Salad With Tomatoes, Feta, And Oregano

Lemony Seafood Pasta Salad With Tomatoes, Feta, And Oregano
Lemony Seafood Pasta Salad With Tomatoes, Feta, And Oregano

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1 1

    1 large garlic clove, minced

  • 3 3

    3 tablespoons fresh lemon juice

  • 2 2

    2 tablespoons Dijon mustard

  • 1 1

    1 tablespoon rice wine vinegar

  • Salt and freshly ground black pepper

  • 1/2 1/2

    1/2 cup extra-virgin olive oil

  • 1/2 1/2

    1/2 pound bite-size pasta, such as penne

  • 1 1

    1 pound bay scallops

  • 1 1

    1 pound (31–35 count) uncooked shrimp, preferably wild, peeled, deveined, and cut into small pieces

  • 1 1

    1 cup grape tomatoes, halved and lightly salted

  • 1/2 1/2

    1/2 cup finely chopped jarred roasted yellow peppers (see headnote)

  • 4 4 3/4

    ounces crumbled feta cheese (about 3/4 cup)

  • 1/4 1/4

    1/4 cup chopped fresh oregano

Directions

Whisk garlic, lemon juice, mustard, vinegar, and a light sprinkling of salt and pepper in a Pyrex measuring cup. Slowly whisk in olive oil to make a thick dressing; set aside. Meanwhile, bring 2 quarts water and 1 tablespoon salt to a boil in a large pot. Add pasta and, using package times as a guide, cook until just tender, about 10 minutes. Add seafood to pasta and continue to cook until seafood is just opaque, a minute or so longer. Drain and pour onto a baking sheet to cool and dry. Just before serving, mix pasta and seafood, tomatoes, roasted pepper, cheese, and oregano in a large bowl. Add dressing, toss to coat, and serve. Drink: A clean, crisp white such as Vernaccia di San Gimignano or Sancerre

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