Seafood Antipasti Salad Recipe

Cooking Directions

• STEP 1.In a large pot, bring salted water to a boil. Add the shrimp and cook until pink and cooked through, about 2-3 minutes. Remove the shrimp with a slotted spoon and set aside.
• STEP 2.In the same pot, add the calamari and cook until tender, about 2-3 minutes. Remove the calamari with a slotted spoon and set aside.
• STEP 3.In a large bowl, combine the cooked shrimp, calamari, mussels, artichoke hearts, roasted red peppers, and olives.
• STEP 4.In a small bowl, whisk together the olive oil, lemon juice, garlic, parsley, salt, and pepper to make the vinaigrette.
• STEP 5.Drizzle the vinaigrette over the seafood and vegetable mixture, and toss to combine.
• STEP 6.Let the salad marinate in the refrigerator for at least 1 hour before serving to allow the flavors to meld together.
• STEP 7.Serve the seafood antipasti salad chilled or at room temperature, and enjoy!

Cooking Tips

• You can use any combination of seafood you prefer, such as scallops, octopus, or clams.
• For extra flavor, you can add some capers or sun-dried tomatoes to the salad.
• If you don't have marinated artichoke hearts, you can use plain artichoke hearts and add some extra herbs and olive oil to the vinaigrette.

Storage and Serving

• This salad is best served chilled or at room temperature.
• If you have leftovers, you can store them in an airtight container in the refrigerator for up to 2 days.
• Before serving the leftovers, you can let them come to room temperature or gently reheat them in a skillet over low heat.