pamperedlinda
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Anyone Have the Recipe for Dilled Seasfood Pasta Salad
- Thread starter pamperedlinda
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Discussion Overview
The thread centers around a request for the recipe of Dilled Seafood Pasta Salad from the Main Dishes cookbook. Participants engage in sharing the recipe and express willingness to assist with additional information.
Discussion Character
- Anecdotal
Main Points Raised
- One participant inquires about the recipe, indicating urgency for a consultant who needs it quickly.
- Another participant offers to provide the recipe and expresses appreciation for the request.
- A detailed recipe for Dilled Seafood Pasta Salad is shared, including preparation and ingredient specifics.
- One participant, identifying as a consultant, expresses eagerness to help and describes the dish as suitable for summer gatherings.
- Another participant offers to provide substitutions or cooking tips if needed.
Areas of Agreement / Disagreement
No clear consensus emerges, as the discussion primarily revolves around sharing the recipe and related assistance without conflicting views.
Contextual Notes
The conversation reflects personal experiences and contributions from participants regarding a specific recipe, with no official guidance from Pampered Chef mentioned.
Who May Find This Useful
Consultants and community members interested in recipe sharing and cooking experiences may find this thread beneficial.
janetupnorth
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janetupnorth
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- 14,814
pamperedlinda
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- 10,156
janetupnorth
Gold Member
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Dilly Seafood Pasta SaladPrep time 25 minutes
Chill time: 30 minutes to overnightPack this chilled salad, featuring shrimp and pasta shells for your next picnic at the beach.Dressing
1 lemon
½ cup mayonnaise
½ cup sour cream
1 T Panty All-Purpose Dill MixSalad
2 cups (5 ounces) uncooked medium shell pasta
1 cup cucumber, scored and sliced
½ cup red bell pepper, chopped
½ cup carrot, coarsely copped
¼ cup green onions with tops, thinly sliced
½ pound (8 ounces) shelled, deveined cooked medium shrimp
¼ tsp. salt1. For dressing, zest whole lemons using Lemon Zester/Scorer. Juice lemon using Lemon Aid (or Citrus Press) to measure 1 T juice. Combine zest, juice, mayonnaise, sour cream and Dill Mix in Small Batter Bowl: mix well.
2. For salad, cook pasta according to package direction in 4-Qt. Casserole; drain and rinse with cold water. Using Lemon Zester/Scorer, score down the length of cucumber in evenly spaced rows around entire cucumber. Slice cucumber using Ultimate Slice and Grate or Mandoline. Chop bell pepper and carrot using Food Chopper. Slice green onions using Chef’s Knife.
3. Place all salad ingredients in Chillzanne Bowl. Pour dressing over salad; toss lightly using 3-Way Tongs. Cover; Refrigerate at least 30 minutes or overnight.Yield; 6 servings.
Chill time: 30 minutes to overnightPack this chilled salad, featuring shrimp and pasta shells for your next picnic at the beach.Dressing
1 lemon
½ cup mayonnaise
½ cup sour cream
1 T Panty All-Purpose Dill MixSalad
2 cups (5 ounces) uncooked medium shell pasta
1 cup cucumber, scored and sliced
½ cup red bell pepper, chopped
½ cup carrot, coarsely copped
¼ cup green onions with tops, thinly sliced
½ pound (8 ounces) shelled, deveined cooked medium shrimp
¼ tsp. salt1. For dressing, zest whole lemons using Lemon Zester/Scorer. Juice lemon using Lemon Aid (or Citrus Press) to measure 1 T juice. Combine zest, juice, mayonnaise, sour cream and Dill Mix in Small Batter Bowl: mix well.
2. For salad, cook pasta according to package direction in 4-Qt. Casserole; drain and rinse with cold water. Using Lemon Zester/Scorer, score down the length of cucumber in evenly spaced rows around entire cucumber. Slice cucumber using Ultimate Slice and Grate or Mandoline. Chop bell pepper and carrot using Food Chopper. Slice green onions using Chef’s Knife.
3. Place all salad ingredients in Chillzanne Bowl. Pour dressing over salad; toss lightly using 3-Way Tongs. Cover; Refrigerate at least 30 minutes or overnight.Yield; 6 servings.
janetupnorth
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pamperedlinda
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rlombas
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Hi there! I am a Pampered Chef consultant and I would be happy to help you with the recipe for Dilled Seafood Pasta Salad from our Main Dishes cookbook. It's a delicious and refreshing dish that is perfect for summer gatherings or anytime you want a light and flavorful meal. I will send you the recipe as soon as possible. Thank you for reaching out and let me know if you have any other questions or if there is anything else I can assist you with. Happy cooking!
Frequently Asked Questions
What ingredients do I need for Dilled Seafood Pasta Salad?
You will need pasta (such as rotini or fusilli), a variety of seafood (like shrimp, crab, or scallops), fresh dill, mayonnaise, sour cream, lemon juice, celery, bell peppers, red onion, salt, and pepper. You can also add other vegetables or seasonings to taste.
How do I prepare the pasta for the Dilled Seafood Pasta Salad?
Cook the pasta according to the package instructions until al dente. Drain and rinse the pasta under cold water to stop the cooking process and cool it down. Set aside to cool completely before mixing with the other ingredients.
Can I use canned seafood for this recipe?
Yes, you can use canned seafood such as crab meat or shrimp. Just make sure to drain it well and check for any bones or shells before adding it to the salad. Canned seafood can be a convenient option and still tastes great in the salad.
How long can I store Dilled Seafood Pasta Salad in the refrigerator?
Dilled Seafood Pasta Salad can be stored in the refrigerator for up to 3 days. Make sure to keep it in an airtight container to maintain freshness. If the salad begins to look or smell off, it’s best to discard it.
Can I make Dilled Seafood Pasta Salad ahead of time?
Yes, you can prepare Dilled Seafood Pasta Salad ahead of time. In fact, letting it sit in the refrigerator for a few hours or overnight allows the flavors to meld together, enhancing the taste. Just be sure to give it a good stir before serving.
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