Derby Day Seafood Pasta Salad Recipe

By Churchill Downs Executive Chef David Danielson

  • 2 cups  Heirloom Cherry Tomatoes
  • 2 cups asparagus 1 inch bias sliced
  • 2 # of Gemelli pasta
  • 1 # Fresh tail off shrimp
  • 1 # Jumbo Lump Crab Meat
  • 5 lemons cut in half
  • 4 tablespoons pickling spice
  • 2 each Squash & Zucchini 
  • 2-3 Lemons; Juiced
  • 1 ½ Cups of Olive Oil
  • 1 Cup Chopped Parsley
  • ¼ cup torn fresh basil
  •  ½ cup shaved Pecorino Romano cheese


  • Cook pasta ahead of time for 6 minutes until al dente and cool on an oiled tray.  
  • Start your poaching liquid with the lemon halves squeezed into 2 gallons of heavily salted water and add the pickling spice.  Once the liquid boils cook your shrimp until just cooked through and chill in refrigerator.  
  • Season squash & zucchini with salt, pepper and olive oil and roast in 350 degree oven for 10-12 minutes or until tender. Once finished slice into width wise strips
  • Roast asparagus dressed in olive oil salt and pepper for about 3-5 minutes and chill rapidly
  • Combine lemon juice, olive oil, half of the parsley and basil seasoned with salt and pepper to make a lite dressing.  Combine all ingredients together gently and garnish with remaining herbs and shaved Romano cheese.

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