Serves 8
For color contrast, roasted yellow peppers are preferable. If they’re not available, use roasted reds. The salad can be prepared a day ahead, but for peak freshness, toss it with the dressing close to serving. Leftovers are great for a day or two -- just pop them in the microwave for a few seconds to take off the chill.
1 large garlic clove, minced
3 tablespoons fresh lemon juice
2 tablespoons Dijon mustard
1 tablespoon rice wine vinegar
Salt and freshly ground black pepper
1/2 cup extra-virgin olive oil
1/2 pound bite-size pasta, such as penne
1 pound bay scallops
1 pound (31–35 count) uncooked shrimp, preferably wild, peeled, deveined, and cut into small pieces
1 cup grape tomatoes, halved and lightly salted
1/2 cup finely chopped jarred roasted yellow peppers (see headnote)
4 ounces crumbled feta cheese (about 3/4 cup)
1/4 cup chopped fresh oregano
Whisk garlic, lemon juice, mustard, vinegar, and a light sprinkling of salt and pepper in a Pyrex measuring cup. Slowly whisk in olive oil to make a thick dressing; set aside.
Meanwhile, bring 2 quarts water and 1 tablespoon salt to a boil in a large pot. Add pasta and, using package times as a guide, cook until just tender, about 10 minutes. Add seafood to pasta and continue to cook until seafood is just opaque, a minute or so longer. Drain and pour onto a baking sheet to cool and dry. Just before serving, mix pasta and seafood, tomatoes, roasted pepper, cheese, and oregano in a large bowl. Add dressing, toss to coat, and serve.
Drink: A clean, crisp white such as Vernaccia di San Gimignano or Sancerre
Excerpted from Perfect One-Dish Dinners: All You Need for Easy Get-Togethers by Pam Anderson. Copyright 2010 by Pam Anderson. Excerpted by permission of Houghton Mifflin Harcourt.
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