Description
A creamy and flavorful pasta salad loaded with shrimp, crabmeat, and fresh vegetables. Perfect for summer picnics, potlucks, or holiday gatherings, this seafood pasta salad can be made with mayonnaise, Thousand Island dressing, or Italian dressing for a refreshing twist.
Ingredients
🛒 Ingredients (serves 6–8):
For the Salad:
8 oz rotini or fusilli pasta
1 cup cooked shrimp, peeled and deveined
1 cup crabmeat or imitation crab, shredded
½ cup celery, diced
½ cup red bell pepper, diced
¼ cup red onion, finely chopped
2 hard-boiled eggs, chopped (optional)
2 tablespoons fresh parsley, chopped
For the Dressing:
½ cup mayonnaise
2 tablespoons sour cream or Greek yogurt
1 teaspoon Dijon mustard
1 teaspoon lemon juice
1 teaspoon Old Bay seasoning or paprika
Salt and black pepper, to taste
Instructions
📝 Instructions:
Step 1: Cook Pasta
Cook pasta according to package instructions until al dente. Drain and rinse under cold water to cool. Set aside.
Step 2: Prepare Seafood & Veggies
In a large bowl, combine shrimp, crabmeat, celery, bell pepper, onion, and parsley. Add chopped eggs if using.
Step 3: Make Dressing
In a small bowl, whisk together mayonnaise, sour cream, Dijon mustard, lemon juice, and Old Bay seasoning. Adjust salt and pepper to taste.
Step 4: Combine
Add cooled pasta to the seafood mixture. Pour dressing over salad and toss gently until evenly coated. Chill for at least 30 minutes before serving to let flavors meld.
Step 5: Serve
Garnish with extra parsley or paprika for color. Serve cold as a side dish or light main course.
Notes
- Light Version: Replace half of the mayonnaise with Greek yogurt for a lighter, tangy taste.
- Make Ahead: This salad tastes best after chilling for 1–2 hours. Can be stored in the fridge for up to 2 days.
- Add-Ons: Capers, olives, or cherry tomatoes can add extra flavor and color.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Salad / Summer Dish
- Method: Boiled / Tossed / Chilled
- Cuisine: American / Italian-Inspired