Ingredients:

  • 1 pound (450g) dried pasta (rotini, fusilli, or penne work best)
  • 1 pound (450g) cooked shrimp, peeled and deveined (medium or large size)
  • 8 ounces (225g) imitation crab meat, flaked (Surimi)
  • 8 ounces (225g) calamari rings, pre-cooked
  • 1 red bell pepper, diced
  • 1/2 cup (75g) red onion, finely chopped
  • 1/2 cup (75g) celery, diced
  • 1/4 cup (15g) fresh parsley, chopped
  • 1/4 cup (15g) fresh dill, chopped
  • 1/2 cup (60g) Kalamata olives, halved (pitted)
  • 1/4 cup (30g) capers, drained
  • 1/2 cup (120ml) extra virgin olive oil
  • 1/4 cup (60ml) fresh lemon juice
  • 2 tablespoons (30ml) white wine vinegar
  • 2 cloves garlic, minced
  • 1 teaspoon Dijon mustard
  • 1 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes (optional)
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Cook pasta according to package directions until al dente. Drain and rinse with cold water. Allow to cool completely.
  2. Ensure all seafood is cooked and cooled. Flake the imitation crab meat.
  3. Dice the red bell pepper, red onion, and celery. Chop the parsley and dill. Halve the olives.
  4. In a small bowl, whisk together olive oil, lemon juice, white wine vinegar, garlic, Dijon mustard, oregano, red pepper flakes (if using), salt, and pepper.
  5. In a large mixing bowl, combine the cooled pasta, shrimp, imitation crab meat, calamari rings, bell pepper, red onion, celery, parsley, dill, olives, and capers.
  6. Pour the vinaigrette over the pasta and seafood mixture. Gently toss to coat evenly.
  7. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled.