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Daily Chef™
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Artisan Fresh™
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View Artisan Fresh™ Products»Seafood Pasta Salad with Bleu Cheese Dressing
Preparation time:
Servings: 6
Rating:
This recipe includes a wonderful homemade Roquefort vinaigrette recipe which creates wonderful flavor. The salad is best if made and chilled several hours before serving, which makes it great for a potluck or picnic.
Preparation Tip:
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If you are going to refrigerate the salad before serving, don’t add more than about half of the dressing before refrigerating. Add the rest when you’re ready to serve.
Ingredients
Roquefort Vinaigrette
- 1/3 cup(s) fresh lemon juice
- 2 Tbsp. white wine vinegar
- 1 tsp. freshly ground coarse black pepper
- 1 Tbsp. minced garlic
- 2 tsp. fresh thyme or oregano, chopped
- 1/2 tsp. ground sage
- tsp. sugar
- 3/4 cup(s) extra-virgin olive oil
- 1/2 cup(s) Gorgonzola or Roquefort cheese, crumbled
Salad
- 2 cup(s) dry Daily Chef™ Elbow Macaroni Pantry Pack (about .50 pound)
- 1 cup(s) tomato, seeded and chopped
- 1 lb. salad shrimp, defrosted
- 1/2 lb. crabmeat or surimi
- 2 green onions, chopped
- 2 Tbsp. parsley, chopped
- 1/2 cup(s) red bell pepper, diced
- 2 hard-boiled eggs, sliced
Cooking Directions
Dressing
- Puree all ingredients from lemon juice through sugar in a blender or mini food processor. Slowly add the oil with the motor running to thicken. To finish, either whisk in the crumbled cheese or, for a creamier dressing, add the cheese to the blender and pulse briefly to break it down, while leaving some chunks. Set aside.
- Cook pasta in boiling salted water. Drain and cool.
- Combine all other ingredients (except eggs) in large salad bowl and toss to mix. Add a small amount of dressing (add more later if needed). Top with the hard-boiled egg slices and a couple of whole shrimp.
