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    You are in: Home / Recipes / Oriental Seafood Pasta Salad Recipe
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    Oriental Seafood Pasta Salad

    Average Rating:

    5 Total Reviews

    Showing 1-5 of 5

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    • on December 20, 2002

      Terrificalness! Let it rest in the refrigerator for a few hours to meld the flavors. Serve with some crunchy crackers. Tastes really oriental.

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    • on September 12, 2002

      OMG, this is a truly MAGNIFICENT salad!!! I used imitation crab meat, and made the salad 2 hours before serving. I agree that the prep. time is a little longer than listed, but no biggie. I added a bit of fresh ground black pepper. I can't wait to try this again with shrimp!!! Excellent recipe! Thanks for posting! ~Manda

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    • on July 14, 2002

      This is a really delicious recipe. I found the taste to be very Asian with the ginger, soy and sesame oil. I did find that the prep time was at least double , if not triple the 15 minutes listed. The veggies and spices need dicing and chopping, which is fiddly, but absolutely worth it. Also, I would recommend making this a bit ahead, so the shrimp (or whatever seafood you use) has a chance to pick up the flacour of the dressing. I would absolutely make this again. A big hit.

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    • on June 22, 2003

      Very good salad! The sesame oil, soy sauce, fresh ginger, and teriyaki sauce give a really nice Asian flavour. I made this the night before and brought it on a picnic. I used whole wheat spaghetti, shrimp (only half a pound), red peppers, green peppers, grated carrot, slivered radishes and peas. I didn't have any cilantro so I substituted parsley. It was an excellent main dish salad and I will definitely be keeping this recipe -- it's a perfect cold meal on a hot day!

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    • on May 27, 2008

      I thought this was a very good low fat pasta salad. DH didn't really like it, so I removed one star. I think his issue is that we usually don't eat too many oriental salads, and it was just too different. Made it as a low fat alternative for a day with friends at the lake. I used 1 lb shrimp, shredded carrots, 1 red and 1 orange bell pepper, tiny broccoli florets, and a few slivered radishes. Made mine the night before and by lunch time all of the sauce had been soaked up, leaving my pasta salad on the dry side. Next time I would likely double the wet ingredients b/c I like to add so many veggies. Might also increase the lemon and ginger as nobody could really taste those elements...which is the most refreshing part of the salad. Oh yes, my "health conscious" friend that loves all kinds of foods thought this was fantastic! Will make it again for sure. Thanks for posting!

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    Nutritional Facts for Oriental Seafood Pasta Salad

    Serving Size: 1 (211 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 216.7
    Calories from Fat 25
    Total Fat 2.8 g
    Saturated Fat 0.5 g
    Cholesterol 220.8 mg
    Sodium 1103.5 mg
    Total Carbohydrate 20.5 g
    Dietary Fiber 3.1 g
    Sugars 2.8 g
    Protein 26.8 g

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