Tradesmen's Tri-Seafood Salad with Basil Parmesan Vinaigrette
Tradesmen's Tri-Seafood Salad with Basil Parmesan Vinaigrette is a pescatarian main course. One serving contains 1249 calories, 91g of protein, and 49g of fat. This recipe serves 6. This recipe covers 60% of your daily requirements of vitamins and minerals. A mixture of tri-color rotini pasta, pepper, albacore tuna, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes around 50 minutes.
Instructions
1
Prepare the vinaigrette, just before use.
Ingredients you will need
Vinaigrette
2
Place the lemons in a small microwave-safe bowl and microwave until the essential oils in the skin are released. Since these will be hot coming from the microwave, you will need to set them aside briefly, until they cool just enough to handle.
Ingredients you will need
Lemon
Equipment you will use
Microwave
Bowl
3
Pour vinegar into a blender, turn it on, and then squeeze in 1emon juice from the micro-waved lemons. Leaving the blender running, add 1 at a time through the feed opening: garlic, mustard, chives, basil, Parmesan, and pepper and blend until smooth. While keeping the blender running, add oil through the feed opening in a slow stream. Set aside until needed.
Ingredients you will need
Parmesan
Mustard
Vinegar
Chives
Garlic
Lemon
Pepper
Basil
Juice
Cooking Oil
Equipment you will use
Blender
4
In a large mixing bowl combine kidney beans, chick peas, green beans, artichoke hearts, and black olives. Dress with enough vinaigrette to coat well, then gently fold in pasta, scallops, shrimp, tuna, peas, and grape tomatoes. Taste and adjust dressing as needed. Do not feel compelled to use all of the dressing. You want enough to complement the ingredients of the salad without overcoming their flavors. (You can always serve dressing on the side, or add more to the salad if you wish. The pasta will absorb some of the vinaigrette.)