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Seafood Capellini Salad


1 package capellini pasta
1 1/4 lbs small fresh shrimp – divided
1 bunch green onions – sliced
1 red bell pepper – chopped fine
3 stalks celery – chopped fine
1/2 bunch parsley – chopped fine
2 cloves garlic – minced
1/2-3/4 cup olive oil
1/4 cup red wine vinegar
Salt and pepper
Endive spears


Cook pasta according to package directions. Rinse with cold water, drain and toss with a small amount of olive oil to prevent sticking. Once the pasta is cool, toss with 1 lb shrimp and remaining ingredients, excluding the endive and 1/4 lb of shrimp for garnish. Taste and add a bit more vinegar or salt and pepper to your liking. Place endive spears on plate and spoon a generous helping of pasta on top. Pile the extra shrimp on top for a pretty presentation. Serves 3-4.

Serve with:

Kunde Family Winery Chardonnay – C.S. Ridge Vineyard

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