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Serves/Makes: 6 to 8

Ingredients:

• 4 ounces (113 g) frozen pink shrimps
• 4 ounces (113 g) scallops, into pieces
• 1 small carrot, sliced into 1/4-inch (6-mm) thick slices
• 2 ounces (56 g) small frozen peas
• 1 garlic clove, crushed (optional)
• 4 tablespoons (60 mL) French salad dressing
• 1/4 teaspoon (1 mL) basil
• 2 ounces (56 g) freshly sliced mushrooms
• 1 zucchini, cut into 2-inch (5-cm) long sticks
• 6 ounces (170 g) large spiral or rotini pasta
• 3 3/4 cups (940 mL) boiling water
• 1 teaspoon (5 mL) salt
• 1 tablespoon (15 mL) vegetable oil
• Salt and pepper, to taste

How to cook:

• Into a microwave-safe 5-cup (1.25-L) casserole, mix together carrot slices, small peas, crushed garlic and 3 tablespoons (45 mL) of the French salad dressing.
• Cover and microwave for 2 minutes on 'MAXIMUM', stirring at half-time reserve.
• Thaw shrimps, covered, for 1 1/2 to 2 minutes on 'MINIMUM', stirring at half-time.
• Leave to rest for 5 minutes rinse and drain.
• Arrange scallop pieces into a shallow dish sprinkle with basil.
• Cover scallops pieces with damp paper toweling microwave on 'MAXIMUM' for 1 to 1 1/2 minutes, until no longer translucent.
• Leave to rest for 2 minutes drain.
• Mix shrimps and scallops into mixed vegetables add mushroom slices and zucchini sticks.
• Cover and refrigerate for 1 hour.
• Into a 10-cup (2.5-L) microwave-safe casserole, mix together pasta, boiling water, salt and vegetable oil.
• Microwave for 12 to 13 minutes on 'MAXIMUM', until soft.
• Leave to rest for 10 minutes rinse under cold running water and drain.
• Transfer pasta into a salad bowl mix in vegetables/seafood mixture.
• Season with salt and pepper pour remaining French salad dressing all over salad.
• Mix, cover and refrigerate salad for at least 2 hours, before serving.

Notes:

Oven: 700 watts
Waiting time: 17 minutes

This recipe for Seafood Pasta Salad serves/makes: 6 to 8

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Main Ingredient: Seafood Mix
Preparation Method: Salads