Episode Details

Experience a hearty, crowd-pleasing surf and turf pasta salad that balances flavors and textures effortlessly. This dish features two pounds of diced chicken, one pound of shrimp, and twelve ounces of smoked sausage, all tossed with rotini pasta. Add roasted corn, black beans, pepperoncini slices, Kalamata olives, and roasted red bell peppers for crunch and color. The bold dressing, made with garlic olive oil, Champagne vinegar, and spices like Mama Ray’s Steak Seasoning and Everything Bagel seasoning, elevates the mix into something fresh and zesty. Perfect for summer gatherings, this salad serves a crowd and chills well ahead. Start by cooking the pasta, then sauté or grill the chicken, quick-sear the shrimp, and caramelize the sausage slices. Let everything cool before combining, then mix in the dressing and chill for thirty to sixty minutes. Serve cold for picnics or barbecues—its ready to wow your guests.

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