Prince Primavera Seafood Salad

This seafood pasta salad is built to sit well at a picnic table or party spread and still taste great two hours in. Rotini, cooked shrimp and bay scallops, marinated artichoke hearts, roasted red peppers, and olives all get tossed in a bright, punchy vinaigrette that leans hard on anchovies and Parmesan.

The dressing is where it earns its keep. Olive oil, white wine vinegar, crushed garlic, basil, and a can of anchovy fillets go into the blender with grated Parmesan. The anchovies melt into the oil and disappear, leaving a salty, umami-rich base that reads deeply savory without tasting fishy. Nobody will guess it’s there; they’ll just know the salad tastes better than most.

Tossing the salad while the pasta is still slightly warm helps the dressing cling to the ridges of the rotini. Then a short chill lets everything marry before serving.

Chef Tips

• Cook the rotini just to al dente. Overcooked pasta turns mushy once it sits in vinaigrette for any length of time.
• Rinse the cooked pasta briefly under cold water to stop the cooking, then drain thoroughly before dressing. Excess water dilutes the vinaigrette.
• Use bay scallops for their bite-sized tenderness. If only sea scallops are available, quarter them before cooking.
• Make this a few hours ahead; the flavors deepen and the pasta takes on the dressing as it sits.

Variations

• Swap rotini for fusilli, farfalle (bowtie), or cavatappi; any ridged or textured shape works.
• Add flaked tuna or cooked lump crab for additional seafood depth.
• Toss in sun-dried tomatoes and fresh chopped parsley just before serving for extra color and brightness.