Neapolitan Calamari and Shrimp Salad

Name: Neapolitan Calamari and Shrimp Salad
Yield: 4 to 6 servings
Ingredients: 4 cups chicken broth; 1/2 pound orzo pasta (about 1 cup); 1/2 pound calamari, bodies and tentacles; 1/2 pound large shrimp, peeled and deveined; 2 zucchini, cut lengthwise in 3 slices; 1 Japanese eggplant, cut lengthwise in 3 slices; 2 plum tomatoes, halved lengthwise; Olive oil, for drizzling; Salt; Freshly ground black pepper; 1 (15-ounce) can cannellini beans, drained and rinsed; 3 ounces arugula (about 3 cups); 3/4 cup chopped fresh basil; 1/4 cup chopped fresh flat-leaf parsley; Juice of 2 lemons; 2/3 cup extra-virgin olive oil

January 26, 2012

Men sometimes complain that pasta salads aren’t a “real” meal because they’re so light. This one will make a believer out of anyone who has turned his nose up at pasta salad in the past. Meaty eggplant chunks, cannellini beans, plus lots of grilled seafood make this as filling and robust as it is attractive on the plate.

Recipe notes

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