Presents

"Cathie's Seafood Pasta Salad"

Recipe Source: July 2000 Issue Canadian Living Magazine Salads & Salad Dressings Recipe File Serving Size: Makes 10 - 12 servings

Amount Ingredient 8 ounces cleaned baby squid 8 ounces large raw shrimp, peeled and deveined 6 ounces bay scallops 1 tablespoon lemon juice 3 cups dry gnocchi or shell pasta 6 ounces asparagus, trimmed and cut in 2 inch pieces 4 ounces snow peas Half sweet red pepper, seeded and chopped Half small red onion, chopped 5 cherry tomatoes, halved Sun Dried Tomato Dressing: 5 dry packed sun dried tomatoes 2 tablespoons lemon juice 1/2 cup finely chopped fresh basil 1 clove garlic, minced 1/2 teaspoon each salt and pepper 3 tablespoons extra virgin olive oil

Preparation Instructions:

Cut bodies of squid into 1/2 inch pieces. In large pot of boiling salted water, cook body pieces and tentacles for about 3 minutes or until opaque. Using slotted spoon, transfer to bowl. In same pot, cook shrimp and scallops for 3 minutes or until opaque. Drain and add to squid. Drizzle in lemon juice; toss and set aside.

In separate pot of boiling salted water, cook pasta for about 8 minutes or until tender but firm; drain. Rinse; drain again. Meanwhile, in saucepan of boiling salted water, cook asparagus and snow peas for 3 minutes or until tender crisp; drain. Chill under cold running water; drain again.

Sun Dried Tomato Dressing: Meanwhile, place sun dried tomatoes in bowl; pour in enough boiling water to cover. Soak for 15 minutes. Drain tomatoes, reserving 3 tablespoons of the soaking liquid. In blender or food processor, whir tomatoes with reserved liquid until almost smooth. add lemon juice, basil, garlic, salt and pepper. Pour in oil in thin steady stream, blending until combined.

In large bowl, gently toss seafood and pasta with half of the dressing. Add asparagus, snow peas, red pepper, onion, cherry tomatoes and remaining dressing; toss to coat. Makes 10 to 12 servings.

Per each of 12 servings: about 148 calories; 11 g protein; 4 g fat; 16 g carbohydrates; 2 g fibre; 70 mg cholesterol; 279 mg sodium.

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