Seafood Pasta Salad Recipe

Introduction

This Seafood Pasta Salad is the perfect light and refreshing dish for picnics, potlucks, or a quick summer dinner. You get a creamy, tangy dressing flavored with Old Bay and fresh herbs that perfectly coats every bite of tender pasta, sweet shrimp, and delicate crab. It’s elegant enough for a special occasion but comes together with incredible ease.

This recipe and accompanying image were created with the help of AI for inspiration and guidance. Results may vary depending on ingredients, equipment, and technique.

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

Bring a large pot of salted water to a boil. Cook the shell pasta according to package directions until al dente. Drain and rinse immediately under cold water to stop the cooking process. Let it cool completely.
In a large mixing bowl, whisk together the mayonnaise, lemon juice, sugar, Old Bay seasoning, and 1/2 teaspoon kosher salt until smooth and well combined.
To the bowl with the dressing, add the cooled pasta, shrimp, crabmeat, chopped celery, and chopped onion. Gently fold everything together until all ingredients are evenly coated.
Fold in the chopped fresh chives and dill.
For the best flavor, cover and refrigerate the salad for at least 1 hour before serving to allow the flavors to meld. Taste and adjust seasoning, if needed, before serving.

Variations

Deconstructed Serving: Serve the chilled pasta and mixed vegetables on a platter with the seafood arranged on top, and offer the dressing on the side for guests to drizzle.
Lighter Dressing: For a less creamy texture, thin the dressing with 1-2 tablespoons of buttermilk or the liquid from the crabmeat before mixing.
Fresh Lemon Zest: Add the zest of the lemon used for juice to the dressing for a brighter, more pronounced citrus flavor.
Make it a Main: Serve larger portions over a bed of crisp butter lettuce or in a halved avocado for a heartier meal.

Tips for Success

Cool the Pasta Thoroughly: Rinsing stops the cooking and chills the pasta quickly, preventing it from becoming gummy and ensuring your salad stays cold.
Handle Crabmeat Gently: When adding the lump crabmeat, fold it in last and be gentle to avoid breaking it up into tiny shreds.
Pat Seafood Dry: Ensuring the shrimp is thoroughly patted dry prevents excess water from diluting your creamy dressing.
Chill Before Serving: Don’t skip the chilling time; it’s crucial for allowing the pasta to absorb the dressing and the flavors to develop fully.

Storage & Reheating

Store the salad in an airtight container in the refrigerator for up to 2 days. This salad is meant to be served cold and should not be reheated. Stir gently before serving leftovers, as the dressing may have settled.

FAQ

Can I use a different type of pasta?

Yes, you can substitute other small pasta shapes like rotini, elbow macaroni, or farfalle that hold dressing well.

Is it okay to use frozen shrimp and crab?

Absolutely. Just be sure to thaw them completely in the refrigerator overnight and pat them very dry with paper towels before using.

Can I make this salad ahead of time?

Yes, it’s an excellent make-ahead dish. Prepare it up to one day in advance; the flavors often improve with a night in the fridge.

What if I don’t have Old Bay seasoning?

You can make a quick substitute by mixing 1/2 teaspoon paprika, 1/4 teaspoon celery salt, a pinch of black pepper, and a tiny pinch of cayenne.

My salad seems dry after chilling, what should I do?

The pasta can absorb the dressing. Simply stir in an extra tablespoon or two of mayonnaise just before serving to refresh it.

Can I add other vegetables?

The recipe is flexible, but for the best texture and flavor balance, stick to the ingredients listed. Adding watery vegetables like cucumber or tomato can make the salad soggy.