Seafood Pasta Salad
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.
Equipment
- Large pot
- Colander
- Mixing bowls (medium + large)
- Sharp knife & cutting board
- Measuring Cups & Spoons
- Spatula or large spoon
Ingredients
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
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.
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.
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.
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.
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.
Notes
Nutritional Value (Per Serving)
- Calories: ~280–320 kcal
- Protein: ~16–20g
- Fat: ~14–18g
- Carbohydrates: ~25–30g
- Fiber: ~2g
- Sugar: ~2–3g
- Sodium: ~500–700mg