- 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
- 4 ounces [113 g] frozen pink shrimps
- 4 ounces [113 g] scallops, into pieces
- 1/4 teaspoon [1 mL] basil
- 2 ounces [56 g] freshly sliced mushroooms
- 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
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- 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.
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