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Ingredients

Vinaigrette:

• 2 fresh lemons
• 1/3 cup apple cider vinegar
• 3 garlic cloves, minced
• 1 teaspoon Dijon mustard
• 3 tablespoons chopped chives
• 1/2 packed cup fresh basil leaves, chopped
• 1/2 cup grated Parmesan
• 2 1/4 cups extra-virgin olive oil
• Freshly ground black pepper

Salad:

• 1 (16-ounce) can dark red kidney beans
• 1 (16-ounce) can chick peas (garbanzo beans)
• 1 pound fresh green beans, trimmed and cut into 1-inch lengths, and steamed until just tender and allowed to cool
• 1 (16-ounce) can artichoke hearts, quartered
• 1 (16-ounce) can pitted black olives, drained
• 1 pound tri-color rotini pasta, boiled until al dente and allowed to cool
• 1 pound bay scallops, steamed until opaque and allowed to cool
• 3 (6-ounce) cans rock shrimp, drained
• 3 (6-ounce) cans albacore tuna, drained and separated into chunks
• 1 (8-ounce) bag fresh frozen peas, blanched, drained and cooled
• 1 pint grape tomatoes, halved
• 12 basil sprigs, for garnish
• Shaved Parmesan, for garnish

Description

Food Network Invites You To Try This Tradesmen's Tri-Seafood Salad With Basil Parmesan Vinaigrette Recipe From Robert Irvine.

Food Network