Caesar-Seafood Pasta Salad

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


Ingredients Weights Measures
uncooked sea scallops - -
salt and black pepper - -
olive oil, divided - -
uncooked large shrimp, peeled, deveined - -
baby arugula - -
tubetti pasta, cooked, drained - -
KRAFT Creamy Caesar Dressing - -
grape tomatoes, cut in half - -
bocconcini fresh mozzarella balls, cut in half - -
yellow peppers, roasted, cut into thin strips - -
sun-dried tomatoes, drained, sliced - -
red onions, thinly sliced - -
pitted Kalamata olives, cut in half - -
Italian parsley, chopped - -
fresh basil, chiffonade - -
thin garlic chips, fried - -
KRAFT 100% Shredded Parmesan Cheese - -


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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