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Italian Calamari Salad


Serves 4
1 ½ lb squid, cleaned
1 lemon, juiced
2 Tbsp Pastene Red Wine Vinegar
¼ cup Pastene Extra Virgin Olive Oil
1 Tbsp Pastene Hot Crushed Peppers
¾ cup red onion, minced
½ cup Pastene Pitted Kalamata Olives, chopped
½ cup red pepper, chopped
2 scallions, chopped finely
6 Pastene Sliced Jalapeno Peppers, optional
1 Tbsp Pastene Minced Garlic
2 celery stalk, chopped
½ cup flat leaf parsley, chopped
salt & pepper to taste


Prep time: 25 minutes| Cook time: 3 minutes

  • Rinse squid under cold water, then lightly pat dry. Halve tentacles and cut bodies crosswise into 1/3″ wide rings.
  • Sauté squid and tentacles in olive oil for about 2-3 minutes.
  • Whisk together lemon juice, vinegar, oil, crushed peppers, garlic, salt, and pepper in a small bowl, then stir in onion and let stand 5 minutes.
  • Meanwhile, combine squid, olives, scallions, jalapeño peppers (optional), garlic, pepper, celery, and parsley in a large bowl. Toss with vinaigrette and season with salt and pepper. Let stand at least 15 minutes to allow flavors to develop.

Product Used

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