EASY SEAFOOD PASTA SALAD BEST
This Seafood Pasta Salad is a delightful combination of tender pasta, succulent shrimp, sweet crab, and crisp vegetables, all tossed in a light and tangy dressing. It's the perfect crowd-pleaser for picnics, gatherings, or a refreshing summer meal.
Equipment
- Large pot
- Colander
- Cutting board
- Knife
- Medium bowl
- Whisk
- Large bowl
- Spoon or spatula
- Measuring cups
- Measuring spoons
- Pan
Ingredients
- 1 pound pasta rotini, penne, or farfalle
- 1 pound cooked shrimp, peeled and deveined
- 8 ounces lump crab meat, picked over for shells
- 1 cup cherry tomatoes, halved
- ½ cup red onion, thinly sliced
- ½ cup celery, diced
- ¼ cup fresh parsley, chopped
- ¼ cup fresh dill, chopped
- ½ cup mayonnaise
- ¼ cup sour cream or Greek yogurt
- 2 tablespoons lemon juice
- 1 tablespoon Dijon mustard
- 1 clove garlic, minced
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- Pinch of red pepper flakes optional
- Olive oil for cooking shrimp
- Garlic powder optional, for cooking shrimp
Instructions
- Bring a large pot of salted water to a boil.
- Add the pasta and cook according to package directions until al dente.
- Drain the pasta and rinse with cold water to stop the cooking process.
- Set aside to cool completely.
- If using pre-cooked shrimp, make sure it's thawed. If cooking your own, sauté it in a pan with a little olive oil, salt, and pepper until pink and opaque.
- Gently pick over the crab meat to remove any shells.
- Halve the cherry tomatoes.
- Thinly slice the red onion.
- Dice the celery.
- Chop the fresh parsley and dill.
- In a medium bowl, whisk together the mayonnaise, sour cream, lemon juice, Dijon mustard, minced garlic, salt, pepper, and red pepper flakes (if using).
- Taste and adjust seasonings as needed.
- In a large bowl, combine the cooked pasta, shrimp, crab meat, cherry tomatoes, red onion, celery, parsley, and dill.
- Pour the dressing over the salad and gently toss to coat.
- Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
- Before serving, give the salad another gentle toss.
- Garnish with extra fresh parsley or dill, if desired.
- Serve chilled and enjoy!
Notes
Don't overcook the pasta; al dente is key. Cool the pasta completely before adding other ingredients. Start with less dressing and add more as needed. Refrigerate for at least 30 minutes to allow flavors to meld. Taste and adjust seasonings before serving. Salad can be prepared up to 24 hours in advance. Variations: add bell peppers, cucumbers, avocado, or artichoke hearts. Swap out the seafood for lobster or scallops. Try a vinaigrette or creamy Italian dressing instead of the mayonnaise-based dressing. Add a pinch of cayenne pepper or a dash of hot sauce for spice. Use gluten-free pasta to make the salad gluten-free.