Seafood Pasta Salad Recipe

Introduction

This seafood pasta salad is a refreshing and flavorful dish perfect for picnics, potlucks, or a light summer dinner. It combines tender shellfish with a bright, creamy dressing for a delightful texture and taste. You’ll love how quickly it comes together for an impressive result.

Prep & Cook Time

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Servings: 6

Ingredients

• 1/2 pound medium shell pasta
• 3/4 cup + 2 tablespoons mayonnaise
• 1 tablespoon lemon juice
• 1 teaspoon granulated sugar
• 1 teaspoon Old Bay seasoning
• 1/2 teaspoon kosher salt (plus additional for pasta water)
• 6 ounces salad shrimp (thawed and patted dry)
• 4 ounces lump crabmeat
• 2 celery stalks (chopped)
• 1/4 cup finely chopped white onion
• 2 tablespoons chopped fresh chives
• 2 tablespoons chopped fresh dill

Instructions

1. Cook the pasta in a large pot of well-salted boiling water according to package directions until al dente. Drain and rinse under cold water to stop the cooking process. Let it drain thoroughly.
2. In a large mixing bowl, whisk together the mayonnaise, lemon juice, granulated sugar, Old Bay seasoning, and 1/2 teaspoon kosher salt until smooth and well combined.
3. To the dressing in the bowl, add the cooled pasta, salad shrimp, lump crabmeat, chopped celery, and finely chopped white onion.
4. Gently fold all ingredients together until everything is evenly coated with the dressing.
5. Fold in the chopped fresh chives and dill. Taste and adjust seasoning if desired.
6. Cover and refrigerate for at least 1 hour before serving to allow the flavors to meld.

Variations

• For a lighter version, swap the mayonnaise for a 50/50 mix of mayo and Greek yogurt.
• Skip the shrimp and use a full pound of lump crabmeat for a more decadent salad.
• Transform it into a wrap or sandwich filling by using less dressing and serving it in a tortilla or pita pocket.
• Serve it on a bed of fresh lettuce leaves for a more formal plating.

Tips for Success

• Be sure to rinse the pasta thoroughly in cold water after cooking to remove excess starch and cool it quickly, preventing clumps.
• Handle the crabmeat gently when mixing to preserve the delicate lump texture.
• Let the salad chill for the full hour, or even longer, as the resting time significantly improves the flavor.
• If your shrimp or crab seem at all watery after thawing, pat them very dry with paper towels to avoid a watery dressing.

Storage & Reheating

FAQ

Can I use a different pasta shape?

Yes, you can use other short pasta shapes like rotini, penne, or farfalle that hold dressing well.

Can I use fresh, cooked shrimp instead of salad shrimp?

Absolutely. Simply chop cooked shrimp into bite-sized pieces and proceed with the recipe.

What can I substitute for Old Bay seasoning?

A good substitute is a mix of 1/2 tsp celery salt, 1/4 tsp paprika, and a pinch each of black pepper and dry mustard.

Is it okay to make this a day ahead?

Yes, making it a day ahead is a great idea as it gives the flavors more time to develop. Add the fresh herbs right before serving for the best color and freshness.

Can I use imitation crab?

Yes, you can substitute the lump crabmeat with flaked imitation crab (surimi) if preferred.

My pasta salad seems dry after chilling. What should I do?

The pasta absorbs moisture as it sits. Stir in an additional tablespoon or two of mayonnaise or a squeeze of lemon juice to refresh it before serving.