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Caesar-Seafood Pasta Salad

Caesar-Seafood Pasta Salad
 
Yield:
2 gal. or 32 servings, 1 cup each

Ingredients

Ingredients Weights Measures
uncooked sea scallops 1 lb. + 10 oz. 20 each
salt and black pepper - to taste
olive oil, divided 2 oz. 1/4 cup
uncooked large shrimp, peeled, deveined 1 lb. + 2 oz. 16 each
baby arugula 6 oz. 2 qt.
tubetti pasta, cooked, drained 2 lb. + 8 oz. 1 qt.
KRAFT Creamy Caesar Dressing 1 lb. 2 cups
grape tomatoes, cut in half 12 oz. 2 cups
bocconcini fresh mozzarella balls, cut in half 12 oz. 2 cups
yellow peppers, roasted, cut into thin strips 10 oz. 2 cups
sun-dried tomatoes, drained, sliced 8 oz. 1-1/3 cups
red onions, thinly sliced 8 oz. 1-1/3 cups
pitted kalamata olives, cut in half 6 oz. 1 cup
Italian parsley, chopped 2 oz. 1 cup
fresh basil, chiffonade 1 oz. 1 cup
thin garlic chips, fried 3 oz. 6 Tbsp.
KRAFT 100% Shredded Parmesan Cheese 8 oz. 2 cups

Directions

SEASON scallops with salt and black pepper. Saute in 2 Tbsp. of the oil (or in 1/2 Tbsp. of the oil for trial recipe) on medium-high heat 2 to 3 min. on each side or until opaque. Remove from skillet; cool. Meanwhile, season shrimp with salt and black pepper. Saute in separate skillet in remaining 2 Tbsp. oil (or in remaining 1/2 Tbsp. oil for trial recipe) 2 to 3 min. on each side or until shrimp turn pink. Remove shrimp from skillet; cool.

CUT scallops into quarters, then cut shrimp in half; place in large bowl. Add all remaining ingredients except cheese; toss to coat. Season with salt and black pepper; cover. Refrigerate up to 1 hour.

FOR each serving: Plate 1 cup of the salad; sprinkle with 1 Tbsp. cheese.

Kraft Kitchens Tips

Make Ahead
Cooked scallops and shrimp can be stored in tightly covered container in refrigerator up to 24 hours before being cut up and mixed with remaining ingredients as directed.
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