You are here: HomeRecipesSeafoodSeafood Pasta Salad with Saffron Herb Dressing
This Seafood Pasta Salad w/Saffron Herb Dressing is elegant enough to serve for Brunch  and simple enoughSaffron threads to serve for a picnic.   The saffron dressing makes it unique and very special.

Saffron is an expensive spice.  But a little goes a long way.  Don't use any substitute for the saffron in this dressing, it's just not the same.

Recipe By     : Sitara
Serving Size  : 16   Preparation Time :1:00
Categories    : Appetizers                       Fish
                Luncheon                         Main Dishes
                Pasta                            Salads

  Amount  Measure       Ingredient -- Preparation Method
     --------     ------------      --------------------------------
        1          pound          pasta shells or penne
        2          pounds        cooked shrimp
        1          pound         crab claw meat
        1          pound         cooked lobster meat  -- or boiled crawfish tail meat
        4         cups            celery -- sliced

     1/4        teaspoon      saffron threads
       1         cup                mayonnaise
       1         cup                sour cream
     1/2        cup                green onion -- minced
     1/2       cup                lemon juice
   4          tablespoons   capers
   4          tablespoons   fresh tarragon -- minced
   4          tablespoons   dill
   2          teaspoons     sugar
   1 1/2      cups             extra virgin olive oil

1.  Cook pasta till still al dente.  Drain.  Reserve 1 cup of cooking liquid.  
2.  Put 1/2 cup of hot cooking liquid in bowl and put saffron threads in to soak.

3.  Put pasta in large bowl and drizzle  with 2 tablespoons of the lemon juice and
     2 tablespoons of the olive oil.   Toss to coat and let pasta cool in the refrigerator.

4.  To saffron mixture add the rest of the dressing ingredients and whisk to combine.
      Season to taste with salt and pepper.

5.  Pour dressing over chilled pasta.  Add shrimp and/or lobster or crawfish and celery and toss. 
     Add some of  the reserved pasta liquid if it is too dry.  Add crabmeat at the end and toss gently.
     Chill thoroughly.

      Serve on torn romaine hearts  or butter lettuce.  Garnish with lemon wedges and dill springs.