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Storage & Cooking

Summer Oyster Salad Recipe

Summer Oyster Salad

Yield: 4 servings

Calories per serving: 424


  • 8 oz. Fettucinni or spaghetti
  • 1 cup Oysters (1/2 pint)
  • 5 tablespoons Lemon juice divided
  • ¼ cup Olive oil
  • 1 clove Crushed garlic or 1/8 teaspoon
  • garlic powder (optional)
  • ½ teaspoon Salt
  • ½ cup Green onions, sliced
  • 1 Large tomato, chopped
  • 3 tablespoons Fresh grated Parmesan cheese
  • 2 Strips bacon, cooked crisp and crumbled


  • Cook pasta according to package directions. Poach oysters in their own liquid and 1 tablespoon lemon juice in a saucepan. Cook about 5 minutes or until edges curl. Do not overcook. Drain cooked oysters, reserving ½ cup of the oyster broth. To make dressing combine oil, remaining 4 tablespoons lemon juice, garlic, salt and ½ cup reserved oyster broth. Mix well. In a large bowl toss pasta, oysters and dressing. Refrigerate until serving time. Before serving, add onions, tomato, Parmesan cheese and bacon; combine.