Seafood Pasta Salad

Looking for a fresh, flavor-packed dish that’s perfect for warm weather, quick lunches, or laid-back dinners? Seafood pasta salad is that dish. It brings together the briny goodness of seafood, the comforting bite of pasta, and the zesty freshness of veggies and herbs, all tossed in a light, tangy dressing that ties everything together beautifully. Whether you’re trying to impress guests at a summer get-together or just want something different from your usual go-to meals, this recipe checks all the boxes.

What makes seafood pasta salad stand out is its versatility. You can keep it simple with shrimp and mayo-based dressing or go all out with a medley of crab, scallops, or even calamari, paired with lemony vinaigrette and crunchy vegetables. It works well as a side dish, but don’t be surprised if it ends up stealing the spotlight and becoming the main event—especially when served chilled on a hot day.

Another reason to love it? It’s one of those make-ahead meals that gets even better after a few hours in the fridge. The flavors have time to mingle, the seafood absorbs the tang of the dressing, and the result is a cool, creamy (or zesty!) bowl of deliciousness waiting for you. Plus, it’s the kind of dish you can tweak to fit your vibe—whether you’re in the mood for something rich and creamy or crisp and refreshing.

So if you’ve got some seafood in the freezer, a box of pasta in the pantry, and a few fresh ingredients on hand, you’re halfway there. Once you try it, seafood pasta salad might just earn a regular spot in your recipe rotation.

Why You’ll Love It

• Perfect for Meal Prep: It stores beautifully in the fridge for a few days, making it a great make-ahead option for lunches, picnics, or weeknight dinners.
• Light but Satisfying: Thanks to the combo of seafood and pasta, it fills you up without feeling heavy—ideal for warmer weather or lighter meals.
• Customizable to Your Taste: Swap shrimp for crab, add more crunch with celery or bell peppers, or change up the dressing—there’s room to play.
• Crowd-Pleaser: Whether it’s a family BBQ, potluck, or brunch spread, it’s the kind of dish people go back for seconds (and ask for the recipe).
• Balanced Flavors & Textures: You get creamy, zesty, tender, and crisp in every bite—it’s a delicious contrast that keeps things interesting.

Ingredient List

For the Salad

• 8 oz rotini or elbow pasta
• 1 cup cooked shrimp (peeled and deveined)
• 1 cup imitation crab meat, chopped
• ½ cup celery, finely diced
• ½ cup red bell pepper, diced
• ¼ cup red onion, finely chopped
• 2 tablespoons fresh parsley, chopped

For the Dressing

• ½ cup mayonnaise
• 2 tablespoons sour cream or Greek yogurt
• 1 tablespoon Dijon mustard
• 1 tablespoon lemon juice (fresh is best)
• 1 teaspoon Old Bay seasoning
• Salt and black pepper, to taste

Ingredient Notes

• Rotini or elbow pasta – These shapes hold onto the dressing really well and give the salad that classic texture.
• Cooked shrimp – I usually buy the small frozen shrimp and thaw them—they’re easy to work with and quick to prep.
• Imitation crab meat – Surprisingly flavorful and affordable. Real crab works too, but this makes it weeknight-friendly.
• Celery and red bell pepper – Don’t skip these; they add that fresh crunch that balances the creamy dressing.
• Old Bay seasoning – This is key for that classic seafood flavor—it really ties everything together.
• Lemon juice – Brightens up the dressing and cuts through the richness of the mayo. Always go with fresh if you can.

Kitchen Equipment Needed

• Large pot – For boiling the pasta. I use my 5-quart nonstick one—it heats evenly and makes draining easy.
• Colander – To drain and rinse the pasta (cooling it stops the cooking process).
• Mixing bowls (medium + large) – One for the dressing, one for tossing everything together. Glass bowls are my go-to so I can see what’s going on.
• Sharp knife & cutting board – For chopping veggies and seafood. A good chef’s knife makes this much faster.
• Measuring cups & spoons – For getting the dressing ratios just right. Silicone sets are easy to clean and don’t warp.
• Spatula or large spoon – For mixing everything gently without breaking up the seafood or pasta.

Instructions

Step 1: Cook the Pasta

• Fill a large pot with water and bring it to a boil. Add a generous pinch of salt (this is your only chance to season the pasta itself).
• Add the pasta and cook according to the package instructions until al dente—firm but not mushy.
• Once done, drain using a colander and immediately rinse with cold water to cool it down and stop the cooking.
• Set aside and let it drain completely while you prep the rest.

Pro Tip: Rinsing the pasta with cold water keeps it from sticking and helps chill it for the salad.

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Step 2: Prep the Seafood and Veggies

• If your shrimp is frozen, thaw it quickly by placing it in a bowl of cold water for about 15–20 minutes. Pat dry once thawed.
• Chop the imitation crab into bite-sized pieces.
• Dice the celery, red bell pepper, and red onion into small, even pieces for better texture and flavor distribution.
• Roughly chop the parsley—this adds a pop of color and a fresh taste.

Pro Tip: If raw onions are too sharp for your taste, soak them in cold water for 10 minutes to mellow them out.

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Step 3: Make the Dressing

• In a medium mixing bowl, add mayonnaise, sour cream (or Greek yogurt), Dijon mustard, lemon juice, and Old Bay seasoning.
• Whisk everything together until smooth and creamy.
• Taste and adjust with salt and black pepper to your liking.

Pro Tip: Whisk the dressing just before combining with the pasta to keep it fluffy and well-blended.

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Step 4: Assemble the Salad

• In a large bowl, combine the cooled pasta, shrimp, imitation crab, celery, bell pepper, red onion, and parsley.
• Pour the dressing over the top.
• Gently fold everything together using a spatula or large spoon. Make sure everything is evenly coated without smashing the seafood or pasta.

Pro Tip: Don’t overmix—fold gently to keep the seafood intact and the pasta from getting mushy.

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Step 5: Chill and Serve

• Cover the bowl with plastic wrap or a lid and refrigerate for at least 1 hour. This helps the flavors come together beautifully.
• Before serving, give it a light toss and taste again—sometimes it needs a little extra lemon juice or salt after chilling.
• Serve cold, either as a main dish or a side with grilled meat or crusty bread.

Pro Tip: Want to make it ahead? This salad tastes even better the next day—just store it in an airtight container in the fridge.

Tips and Tricks for Success

• Cool the pasta completely before mixing—warm pasta will absorb too much dressing and turn soggy.
• Use bite-sized seafood pieces so you get a little in every forkful without needing a knife.
• Chill before serving for at least an hour. It makes a big difference in taste and texture.
• Go easy on the salt at first. The seafood and Old Bay already add salinity—taste before adding more.
• Double the dressing if you prefer a creamier salad or want extra on the side for leftovers.

Ingredient Substitutions and Variations

• Pasta – Swap rotini for bowtie, penne, or even orzo if that’s what you have on hand.
• Seafood – Use canned tuna, lump crab, scallops, or cooked salmon for a different seafood profile.
• Dressing base – Not into mayo? Use all Greek yogurt or a mix of olive oil and lemon juice for a lighter twist.
• Add-ins – Try chopped cucumbers, halved cherry tomatoes, peas, or sweet corn for more crunch and color.
• Make it spicy – Add a dash of hot sauce, cayenne, or chopped jalapeños if you want a little heat.

Serving Suggestions

• As a light main dish – Perfect for lunch or dinner, especially on warm days when you don’t want something heavy.
• With garlic bread and a crisp green salad – I love serving this combo! The bread soaks up any extra dressing, and the salad keeps things fresh and balanced.
• Alongside grilled meats or fish – It’s a great cold side dish for BBQs or cookouts, especially with grilled chicken or salmon.
• In lettuce cups – Spoon the salad into romaine or butter lettuce leaves for a fun, low-carb twist.
• With a chilled glass of white wine – If you’re making it for a casual dinner or date night, it pairs beautifully with something citrusy like Sauvignon Blanc.

Storage and Reheating Instructions

• Store leftovers in an airtight container in the fridge for up to 3 days—just give it a stir before serving again.
• Avoid freezing—the creamy dressing and seafood don’t hold up well in the freezer and can turn watery.
• Add a splash of lemon juice or mayo after storing if the pasta has absorbed too much dressing.
• Serve chilled straight from the fridge—this dish is meant to be cold, so no need to reheat!
• Pack in meal prep containers for an easy grab-and-go lunch throughout the week.

Frequently Asked Questions

Can I use fresh crab instead of imitation?

Absolutely! Fresh crab adds a richer, more delicate flavor. Just make sure it’s fully cooked and shredded before adding.

What’s the best pasta to use?

Short pasta shapes like rotini, penne, or elbow are best—they hold the dressing well and mix easily with the other ingredients.

Can I make it dairy-free?

Yes! Swap the sour cream or Greek yogurt with a dairy-free alternative or just stick with mayo (check the label to be sure it’s dairy-free).

How far in advance can I make this?

You can make it up to 24 hours ahead. In fact, it tastes even better after sitting overnight in the fridge!

Is this recipe gluten-free?

It can be! Just use your favorite gluten-free pasta. Make sure all other ingredients (like the seasoning mix) are certified gluten-free too.

Can I use canned seafood?

You can! Canned shrimp or crab works in a pinch—just drain it well and flake it before mixing in.

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Did you try this recipe? Let me know in the comments how it turned out!

Don’t forget to share your photos on Instagram and tag me @tasiahub_ or use the hashtag #tasiahub. I’d love to see your creations!