Italian Seafood-Salad Pasta Salad With Vietnamese Noodles Recipe
30m prep 15m cook 45m ready
A fusion pasta salad combining Italian seafood with Vietnamese rice noodles. Shrimp, squid, and crab are tossed with a lemon-herb dressing and thin rice noodles.
Ingredients
- 1 lb thin Vietnamese noodles
- 1 lb large shrimp peeled and deveined
- 1 lb cleaned squid bodies and tentacles bodies thinly sliced crosswise
- 8 oz lump crab meat picked over for shells
- 3/4 cup extra-virgin olive oil
- 6 tbsp fresh juice from 3 whole lemons
- Zest of 1 whole lemon
- 1 fresh medium red chile, such as Fresno stemmed, seeded, and minced
- 2 clove garlic minced
- 1/4 cup minced parsley leaves and tender stems
- 10 fresh large mint leaves very thinly sliced
- 3 tbsp minced chives
- Kosher salt
- freshly ground black pepper
Nutrition (per serving, estimated)
Estimated based off 12 of 14 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 223 mg
- Iron: 6.77 mg
- Magnesium: 59.9 mg
- Phosphorus: 273 mg
- Potassium: 526 mg
- Zinc: 2.89 mg
Let's Cook
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Step 1.
In a large pot of salted boiling water, cook noodles until tender, according to package. Drain in a colander and rinse under cold running water to chill. Set aside to drain thoroughly.
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Step 2.
In a medium pot of salted boiling water, cook shrimp until just cooked through and pink all over, about 2 minutes. Using a slotted spoon, transfer to an ice bath to chill.
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Step 3.
Cook squid in the same pot of boiling water until tender and cooked through, about 2 minutes; transfer to ice bath to chill.
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Step 4.
Drain shrimp and squid well and pat dry.
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Step 5.
In a large mixing bowl, combine shrimp, squid, crab meat, olive oil, lemon juice, lemon zest, minced chile, garlic, parsley, mint, and chives and toss well to combine. Season with salt and pepper.
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Step 6.
Add noodles and toss to combine. Season once more with salt and pepper, and drizzle more olive oil on top as desired.
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Step 7.
Serve lightly chilled or at room temperature.
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