Italian Seafood-Salad Pasta Salad With Vietnamese Noodles

Two classic dishes—Italian-style seafood salad and refreshing pasta salad— collide in this perfect summer dish, bright with lemon and olive oil. The secret is in the selection of pasta: Asian rice noodles deliver the perfect texture and flavor-absorbing powers to make every bite taste like pure seafood-salad bliss.

Instrucciones

1

In a large pot of salted boiling water, cook noodles until tender, according to package instructions. Drain in a colander and rinse under cold running water to chill. Set aside to drain thoroughly.
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. Next, cook squid in the same pot of boiling water until tender and cooked through, about 2 minutes; transfer to ice bath to chill. Drain shrimp and squid well and pat dry.
3

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. Add noodles and toss to combine. Season once more with salt and pepper, and drizzle more olive oil on top as desired. Serve lightly chilled or at room temperature.
4

We use rice noodles with a medium, linguine-like width (often labeled &

Ingredientes

Instrucciones