Calamari and pickled pepper pasta salad

Calamari and pickled pepper pasta salad

A surprising and gorgeous offering for a winter potluck or buffet table!
Calamari is a mild and affordable seafood option that doesn't get showcased enough. It's springy, chewy texture is an exciting departure from typical holiday pasta salads.
Prep Time20 minutes
Cook Time30 minutes
Course: buffet, lunch, Main Course, pasta, potluck, Side Dish
Cuisine: bone broth, holiday, make ahead, Winter food
Keyword: calamari recipe, calamari recipes not fried, calamari recipes with pasta, pickled peppers and onions
Servings: 4 people



  • 1 pound calamari tubes, cleaned instructions to follow
  • 2 stalks celery, sliced 1/8" thick
  • 1 cup parsley, chopped
  • 2 tablespoons lemon juice
  • 3 tablespoons olive oil
  • 1/4 teaspoon salt
  • 1/8 teaspoon sugar

Pepper onion pickle

  • 6 tablespoons rice wine vinegar
  • 1 1/3 cup water
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1 teaspoon red pepper flakes
  • 1/4 teaspoon black pepper, ground
  • 1 red bell pepper, diced small
  • 1/2 red onion, diced small




  • Bring 2 quarts of salted water to a boil. Fill a bowl or pot with 2 cups water and 2 cups ice to create an ice bath.
  • Prepare the calamari. Thoroughly wash the inside of the calamari tube, and rinse the calamari several times until the water runs clear. Slice the tubes into 1/4" rings.
  • When the water boils, add the calamari rings. Cook for 45 seconds. Drain and rapidly chill using the ice bath.
  • Once calamari is cooled, drain and add to a large bowl along with celery, parsley, lemon juice, olive oil, salt and sugar. Set aside.

Make the pepper onion pickle.

  • In a small pot, combine the vinegar, water, sugar, salt, red pepper flakes and ground black pepper. Bring to a boil. Add the diced pepper and onion to the hot liquid and allow to set for at least 5 minutes. Drain and add to the calamari.

Cook the pasta

  • Bring the Taking Stock Classic Chicken bone broth and water to a boil. Add the pasta. Cook pasta until tender, according to package instructions. Drain and add to the calamari.
  • Mix ingredients. Taste for seasoning, add more salt or sugar as needed. Serve room temperature or chilled.