Seafood Pasta Salad
This seafood pasta salad recipe made with al dente pasta, juicy shrimp, crab meat and a creamy dressing is absolutely delicious and a fan-favorite!
We love this delicious cold pasta salad recipe during the summer months. It’s the perfect side dish for any grilled main course but it’s also a fantastic lunch or easy dinner when it’s too hot to eat anything warm.
Ingredients Needed
- Seafood. Shrimp, lump crab meat, fresh lobster, scallops, clams and mussels will all be delicious in this salad. I’m not a huge fan of imitation crab meat but feel free to add it.
- Pasta. I used fusilli but any short pasta shapes will work. Elbow macaroni, rotini, pasta shells, etc. will all work.
- Vegetables: I used red onion and celery for crunch but other fresh vegetables like red bell peppers, scallions/green onions, cherry tomatoes, cucumber, etc. will all be delicious.
- For the dressing: Mayonnaise, sour cream, fresh lemon juice and seasonings. Old bay seasoning is a classic (especially since the celery seed adds so much flavor) but paprika, red pepper flakes, garlic powder, salt and black pepper work just as well. We also love adding fresh herbs like chives, fresh dill and parsley.
How to make Seafood Pasta Salad
- Cook the seafood and pasta: Bring a large pot of salted water to the boil. Add a sliced lemon, fresh dill, garlic cloves, a teaspoon of peppercorns and a tablespoon of salt. Add the seafood and poach until just cooked. The cooking time will depend on the seafood used. Peeled shrimp, mussels and clams will cook in 1 minute. Lobster tails will take 5-7 minutes, depending on the size. Remove the seafood with a slotted spoon then rinse under cold water and allow to drain. Remove all the aromatics from the water then add the pasta and cook until al dente. Drain in a colander, rinse under cold water and allow to come to room temperature while you prepare the res of the salad.
- Make the dressing: Stir together the mayo, sour cream, lemon juice, seasonings and finely chopped herbs.
- Assemble: Combine the pasta, finely diced vegetables, seafood and dressing. Toss to combine then taste and adjust seasoning if necessary.
Can I make this ahead?
Leftover seafood pasta salad can be kept in an airtight container in the fridge for up to 2 days. I like to make it an hour or two in advance and kept covered in the refrigerator before serving. As there is mayo in the dressing, I would suggest leaving it at room temperature for no more than 30 minutes.
Serving Suggestions
This salad is the perfect dish to take to picnics, potlucks or barbecues. It’s a great main dish served on its own or paired with other salads like Grilled corn salad with creamy jalapeño dressing, Corn and grilled zucchini salad or Easy Grilled Broccoli Salad. If you want to serve it as a side dish, serve it with Grilled sirloin steak, grilled salmon or Pan Fried Chicken Breast.
Ingredients
To poach the seafood
- 5 sprigs fresh dill
- 1 lemon sliced
- 4 garlic cloves peeled
- 1 tbsp peppercorns
- 1 tbsp salt
- 1½ lb (750g) seafood I used shrimp, lobster and crab meat but mussels and clams can be used too
for the dressing
- ½ cup mayonnaise
- ⅓ cup sour cream
- 2-3 tsp honey
- 1-2 tsp fresh lemon juice
- 2 tbsp fresh dill finely chopped
- ½ tsp paprika
- ½ tsp garlic powder
- salt and black pepper to taste
For the pasta salad
- 1 lb (500g) pasta
- 1 medium red onion finely chopped
- 3 celery ribs finely chopped
Instructions
- Bring a large pot of salted water to the boil.
- Add a sliced lemon, fresh dill, garlic cloves, a teaspoon of peppercorns and a tablespoon of salt. Add the seafood and poach until just cooked.
- The cooking time will depend on the seafood used. Peeled shrimp, mussels and clams will cook in 1 minute. Lobster tails will take 5-7 minutes, depending on the size.
- Remove the seafood with a slotted spoon then rinse under cold water and allow to drain.
- Remove all the aromatics from the water then add the pasta and cook until al dente.
- Drain in a colander, rinse under cold water and allow to come to room temperature while you prepare the rest of the salad.
- Stir together the mayo, sour cream, lemon juice, seasonings and finely chopped herbs.
- Combine the pasta, finely diced vegetables, seafood and dressing. Toss to combine then taste and adjust seasoning if necessary.
- At this point you can serve the pasta salad immediately or cover and place in the fridge for up to 2 days. I like to refrigerate the salad for at least 30 minutes before serving.
Nutrition
Pasta Salad Recipes
