Vietnamese rice noodles lend a fresh, springy texture to coastal Italian flavors.
The fourth and final recipe in my pasta salad series, this dish serves two goals. One is to cleverly bulk up seafood salad with rice noodles in a way that doesn't feel like a cheat; the other is to demonstrate just how well-suited Asian noodles are to pasta salads.dried Italian-style pasta often makes very bad pasta salad
how I think Asian noodles perform much better in salad-y pasta salads, working beautifully with both uncooked produce and vinaigrettesHere, I start by whipping up a quick Italian seafood salad—poaching shrimp and squid in simmering water, picking through crab meat for bits of shell, and then tossing it all together with fresh lemon juice and zest, olive oil, minced garlic, and finely diced fresh red chili pepper, along with a handful of chopped parsley.
The key to successfully turning it into a pasta salad is in the noodles. I chose dried Vietnamese rice noodles for this since their fresh, springy texture when cooked is such a good match for the seafood. They're also brilliant at absorbing flavors, which is exactly what I want—the more the pasta takes on the flavors of that seafood salad, the better.
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