Seafood Pasta Salad Recipe

Introduction

This seafood pasta salad is a vibrant, flavorful dish that’s perfect for potlucks, picnics, or a light summer meal. It combines tender shrimp and sweet lump crabmeat with a creamy, tangy dressing that’s brightened with fresh herbs. You’ll love how the simple Old Bay seasoning adds a classic seafood boil flavor to every bite.

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. Bring a large pot of well-salted water to a boil. Cook the shell pasta according to package directions until al dente. Drain, rinse with cold water, and drain thoroughly again.
2. While the pasta cooks, make the dressing. In a large mixing bowl, whisk together the mayonnaise, lemon juice, granulated sugar, Old Bay seasoning, and 1/2 teaspoon kosher salt until smooth.
3. To the bowl with the dressing, add the cooked and 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. For best flavor, cover and refrigerate for at least 1 hour before serving to allow the flavors to meld.

Variations

• Lighter Dressing: Substitute half of the mayonnaise with plain Greek yogurt for a tangier, lighter sauce.
• Main Course Meal: Serve the salad over a bed of crisp butter lettuce or baby spinach to turn it into a heartier main dish.
• Make-Ahead Friendly: Prepare the pasta, dressing, and chop all veggies a day ahead. Combine everything just a few hours before serving to keep the textures perfect.
• Different Pasta Shapes: Swap the medium shells for other small shapes like rotini, farfalle, or orecchiette.

Tips for Success

• Ensure your shrimp and crab are thoroughly patted dry before adding to prevent a watery salad.
• Rinsing the cooked pasta with cold water stops the cooking process and prevents it from becoming mushy.
• Be gentle when folding in the crabmeat to keep those lovely lump pieces intact.
• Letting the salad chill for at least an hour is crucial for developing the full flavor profile.

Storage & Reheating

FAQ

Can I use frozen cooked shrimp?

Yes, frozen cooked shrimp work perfectly. Just ensure they are completely thawed and patted very dry to avoid excess moisture.

Is there a substitute for Old Bay seasoning?

You can use a similar seafood seasoning blend. In a pinch, a mix of celery salt, paprika, and a dash of black pepper can mimic some of its flavor.

Can I use imitation crab instead of lump crabmeat?

Absolutely. Chop imitation crab sticks into bite-sized pieces as a more economical alternative.

Why do I need to add sugar?

The small amount of sugar balances the acidity of the lemon juice and the savory saltiness of the dressing.

Can I make this salad dairy-free?

This recipe is naturally dairy-free, as written.

How do I know when the pasta is al dente?

Taste a piece a minute or two before the package’s suggested cook time ends. It should be tender but still have a slight bite or firmness in the center.