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!

Course Side Dish

Cuisine American

Keyword seafood pasta salad

Prep Time 15

Cook Time 15

Total Time 30

Servings as a side dish

Calories 323kcal

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

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.