By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 6
420 cal · 30 min
Italian Seafood-Salad Pasta Salad With Vietnamese Noodles
Recipe GLPRb16b7ba2c5a8c8
A vibrant fusion salad combining delicate Vietnamese noodles with a medley of fresh seafood—tender shrimp, silky squid, and sweet crab meat—tossed in a bright lemon and herb-infused olive oil dressing with fresh mint, parsley, and chives. Ready in under 30 minutes, this light and elegant dish celebrates Mediterranean and Southeast Asian flavors in every bite.
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Ingredients
1 pound thin Vietnamese noodles
1 pound large shrimp, peeled and deveined
1 pound cleaned squid bodies and tentacles, bodies thinly sliced crosswise
8 ounces lump crab meat, picked over for shells
3/4 cup extra-virgin olive oil, plus more for drizzling
6 tablespoons fresh lemon juice from about 3 lemons
1 Zest of 1 lemon
1 fresh medium red chili, stemmed, seeded, and minced
2 medium cloves garlic, minced
1/4 cup minced fresh parsley leaves and tender stems
10 fresh large mint leaves, very thinly sliced
3 tablespoons minced fresh chives
Kosher salt and freshly ground black pepper to taste
Directions
Bring a large pot of salted water to a boil. Add the Vietnamese noodles and cook according to package directions until tender but still slightly firm. Drain and rinse with cold water to stop the cooking. Set aside in a large mixing bowl.
While the noodles cook, bring another pot of salted water to a rolling boil. Add the shrimp and cook for 2–3 minutes, until they turn pink and opaque throughout. Transfer to a plate and set aside to cool slightly.
In the same boiling water, add the sliced squid bodies and tentacles. Cook for 1–2 minutes until they become opaque and tender. Do not overcook. Drain and set aside to cool slightly.
In a small bowl, whisk together the extra-virgin olive oil, fresh lemon juice, lemon zest, minced garlic, and minced red chili until well combined.
Cut the cooled shrimp into bite-sized pieces. Cut the squid into bite-sized pieces. Add the shrimp, squid, and crab meat to the bowl with the cooked noodles.
Pour the lemon-olive oil dressing over the seafood and noodles. Toss gently but thoroughly to coat all ingredients evenly.
Fold in the minced parsley, sliced mint, and minced chives just before serving. Season generously with kosher salt and freshly ground black pepper to taste. Drizzle with additional extra-virgin olive oil if desired. Serve immediately or chill until ready to serve.
Comments
This hybrid dish lands somewhere between Italian and Southeast Asian, and the seafood shopping is the real hurdle: squid and crab meat are not consistent finds at standard Charlotte chains like Harris Teeter or Food Lion, so budget a stop at a specialty seafood counter or Asian market for those items. The 30-minute claim ignores cleaning and deveining shrimp, prepping squid, and zesting lemon—add 15 minutes of honest work. Cost per serving runs $4–5 just for the seafood, making this a special-occasion or weekend meal, not a weeknight rotation. It does not reheat well; the noodles firm up and the herbs flatten, so eat it same-night fresh.
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