Review of last recipe - I guess there is no good carrot soup out there .. probably because there are no really good carrots to give it enough flavor. Had organic carrots with green tops attached, but although they were better than the cello bagged, plus the addition of fresh ginger and tarragon (dried), it still was a below average soup. I had a cup and saved it to reheat it another time just to make sure it was as lackluster as I originally thought. I don't think it has a chance, but will let you know.

TODAY'S RECIPE - SEAFOOD AND PASTA SALAD
A summer recipe, but that's the way it goes ... will get me in the mood for what will come , hopefully, soon. This recipe is from The Boston Globe of August 24, 1983. Don't know why I have never made it; it sounds fabulous!

Serves 4

1 lb. medium raw shrimp, shelled and deveined
1 lb. cooked lobster meat
2-3 small squid, dressed
1/2 lb pasta shells
1 lb fresh mozzarella, diced
1 cup frozen peas, defrosted
1/2 cup diced red pepper
1/2 cup minced red onion
1/2 cup olive oil
3-4 tsp lemon juice
1/2 cup fresh basil leaves, pureed with 1 tbsp olive oil
salt and ground pepper
1 cup imported olives

Bring pot of salted water to a boil. Add shrimp and cook 1 minute and drain. Bring another pot of salted water to boil. Cut squid into 1/2" rings, drop into boiling water, simmer for 5 minutes (this seems way too long to garner tender squid; I'm going to cut this down to perhaps 3 minutes) and drain. Bring a third pot of salted water to boil. Add pasta, cook until tender and drain. Toss shrimp, lobster, squid and pasta. Add mozzarella, peas, red pepper and onion and toss again.

In a small bowl, whisk together olive oil, lemon juice and basil puree and season with salt and pepper. Pour over salad and toss again.

Taste and correct seasoning. Refrigerate on a serving platter and garnish with olives. Bring to room temperature before serving.