Seafood Pasta Salad is a light, refreshing dish that’s perfect for warm weather. Made with tender pasta, juicy shrimp, sweet lump crab, and crisp vegetables, it’s tossed in a creamy dressing that brings everything together. Whether you’re hosting a picnic, meal-prepping for the week, or just want an easy dinner, this pasta salad is a flavorful, make-ahead favorite.
Why We Love This Seafood Pasta Salad Recipe
There’s something immensely satisfying about a well-prepared pasta salad. It can serve as a main dish, a side, or a potluck favorite, and it appeals to a wide array of tastes. One of the reasons this Seafood Pasta Salad stands out is its versatility. You can customize it based on what you have on hand, and it’s a surefire hit, especially during those warmer months when you crave something light yet filling. The bright notes from lemon, the zestiness from Dijon mustard, and the earthiness of dill come together wonderfully. Plus, the addition of seafood ensures that you’re indulging in a dish that’s both tasty and nutritious!
Ingredients for Seafood Pasta Salad
To make this delightful Seafood Pasta Salad, gather the following ingredients:
- Pasta: 16 ounces medium shell pasta or any short pasta
- Lemon: 1 1/2 lemons, divided
- Shrimp: 1 pound medium shrimp, peeled and deveined
- Salt: 1 tablespoon kosher salt
- Mayonnaise: 2/3 cup or a mix of 1/3 cup mayonnaise and 1/3 cup plain yogurt or sour cream
- Dijon mustard: 1 tablespoon
- Capers: 1 tablespoon, coarsely chopped
- Fresh dill: 1/4 cup finely chopped, plus more for garnish if desired
- Shallot: 1 medium, minced
- Pepper: freshly ground, to taste
- Crab meat: 8 ounces lump crab meat
- Celery: 3 ribs, diced small
How to Make Seafood Pasta Salad
Making Seafood Pasta Salad is straightforward, and you will appreciate how quickly you can put it together. Follow these simple directions to create your version of this scrumptious dish.
Start by cooking the pasta. Boil a large pot of water and add the pasta according to the package directions. Once cooked, drain the pasta fully and rinse with cold water to stop the cooking process. Drain again, shaking the colander to remove as much water as possible. Set the pasta aside while you prepare the rest of the ingredients.
Next, slice one lemon into wedges, setting aside the remaining half for the dressing later. Prepare an ice bath in a large bowl filled with water and ice cubes. In a large pot, combine 2 quarts of water, the lemon wedges, and the kosher salt, then bring this mixture to a boil over medium-high heat.
Once boiling, add the shrimp to the pot and cover. Remove the pot from the heat and let it sit for about three minutes. The shrimp will cook lightly in the residual heat. After the time is up, use a slotted spoon to transfer the cooked shrimp to the ice bath, halting cooking. Once cooled, lift the shrimp from the ice bath using the slotted spoon, pat them dry, and set them into a large mixing bowl.
In a separate bowl, combine the mayonnaise, Dijon mustard, capers, dill, and minced shallot. Squeeze the juice from your reserved lemon half into the mixture, which should yield about a tablespoon of fresh juice. Whisk everything together until it’s well incorporated. Season with freshly ground pepper to your liking.
Now, it’s time to bring everything together. In the bowl with the cooled shrimp, add the cooked pasta, lump crab meat, and diced celery. Spoon the mayonnaise mixture over the top and toss gently, ensuring everything is coated evenly.
Cover the bowl with plastic wrap or a lid and pop it in the refrigerator. This makes it perfect for serving later on. Before serving, feel free to garnish with some extra fresh dill if desired.
How to Serve Seafood Pasta Salad
When it’s time to serve, you’ll be delighted to see how vibrant this Seafood Pasta Salad looks! Scoop the salad into individual bowls or serve it on a large platter for guests to help themselves. You can pair it with crusty bread for a complete meal, or offer it beside lighter fare like a fresh green salad for a wonderful summer feast. If you’re hosting a gathering, consider placing the pasta salad in a chilled bowl to keep it nice and cool throughout the event. Whether you’re hosting a BBQ, a picnic, or a family dinner, this salad will surely impress your guests with its delicious flavors and beautiful presentation.
Expert Tips for Making the Best Seafood Pasta Salad
Pasta Choice: While medium shell pasta works great, feel free to use other short pasta varieties like rotini or fusilli. The curves and shapes can hold onto the dressing beautifully!
Freshness is Key: Always opt for fresh shrimp and crab meat if possible. If you have access to them, it makes a world of difference in taste.
Chill Before Serving: Allowing your salad to chill for a few hours or overnight enhances the flavors, making it even tastier when served.
Adjust Seasonings: Taste the dressing before adding it to your salad. Feel free to adjust the mustard, capers, or dill to your liking.
Add Crunch: For extra texture, consider adding ingredients like chopped bell peppers or cucumber.
How to Store Seafood Pasta Salad
If you find yourself with leftovers, or you simply want to prepare this dish ahead of time, storing it properly is essential. Store the Seafood Pasta Salad in an airtight container in the refrigerator. It will keep well for about 3 to 4 days. When you’re ready to enjoy it again, give it a quick stir; you might want to add a little extra mayo or yogurt to refresh the dish. Avoid freezing the salad because the ingredients, especially the seafood and dressing, may not hold their texture after being frozen.
Variations of Seafood Pasta Salad
One of the beauties of Seafood Pasta Salad is its versatility. Here are some variations you can try to keep it exciting:
Different Seafood: Swap out the shrimp and crab for other seafood like scallops or even chunks of cooked lobster for a luxurious touch.
Vegetarian Twist: For a vegetarian version, consider using roasted vegetables like zucchini or bell peppers and replacing the seafood with chickpeas for added protein.
Spicy Kick: If you enjoy some heat, add diced jalapeños or a dash of hot sauce into the dressing for an added kick.
Cheesy Goodness: Incorporate some crumbled feta or grated Parmesan cheese for an extra layer of flavor.
Herb Freshness: Experiment with different herbs like parsley or basil instead of dill for a new flavor profile.
Frequently Asked Questions About Seafood Pasta Salad
What is Seafood Pasta Salad?
Seafood Pasta Salad is a refreshing dish made with pasta, seafood like shrimp and crab, and various vegetables, all tossed in a creamy dressing. It’s perfect for warm weather and gatherings.
Can I make Seafood Pasta Salad ahead of time?
Absolutely! In fact, making it ahead of time allows the flavors to meld together beautifully. Just store it in the refrigerator until you’re ready to serve.
How long does Seafood Pasta Salad last?
Your Seafood Pasta Salad will typically last about 3 to 4 days when stored in an airtight container in the refrigerator.
What can I serve with Seafood Pasta Salad?
This salad is great on its own but can also be paired with crusty bread, a green salad, or even grilled vegetables for a well-rounded meal.
Is it possible to customize this recipe?
Definitely! You can change up the seafood, add different vegetables, or even adjust the dressing based on your preferences to create your perfect Seafood Pasta Salad.
Seafood Pasta Salad
Ingredients
Pasta and Seafood
- 16 ounces medium shell pasta or any short pasta Other short pasta varieties like rotini or fusilli can also be used.
- 1 pound medium shrimp, peeled and deveined Fresh seafood is recommended for best flavor.
- 8 ounces lump crab meat Use fresh crab meat for optimal taste.
- 1 tablespoon kosher salt Used for cooking the shrimp.
Dressing
- 2/3 cup mayonnaise Alternatively, use a mix of 1/3 cup mayonnaise and 1/3 cup yogurt/sour cream.
- 1 tablespoon Dijon mustard
- 1 tablespoon capers, coarsely chopped
- 1/4 cup fresh dill, finely chopped Garnish with more fresh dill if desired.
- 1 medium shallot, minced
- 1/2 tablespoon freshly ground pepper To taste.
- 1 1/2 lemons divided One lemon for wedges, juice from half for dressing.
Vegetables
- 3 ribs celery, diced small
Instructions
Cooking the Pasta
- Boil a large pot of water and add the pasta according to the package directions.
- Once cooked, drain the pasta fully and rinse with cold water to stop the cooking process.
- Drain again, shaking the colander to remove as much water as possible. Set the pasta aside.
Preparing the Shrimp
- Slice one lemon into wedges and set aside the remaining half for the dressing.
- Prepare an ice bath in a bowl filled with water and ice cubes.
- In a pot, combine 2 quarts of water, lemon wedges, and kosher salt. Bring to a boil.
- Add the shrimp to the pot, cover, and remove from heat. Let sit for about three minutes.
- Transfer the cooked shrimp to the ice bath to halt cooking, then pat dry and set in a mixing bowl.
Making the Dressing
- In a bowl, combine mayonnaise, Dijon mustard, capers, dill, minced shallot, and the juice from the reserved lemon half.
- Whisk together until well incorporated. Adjust pepper to taste.
Combining Everything
- In the bowl with cooled shrimp, add cooked pasta, lump crab meat, and diced celery.
- Spoon the dressing over the top and toss gently to coat everything evenly.
Serving
- Cover the bowl and refrigerate. Before serving, garnish with extra fresh dill if desired.
- Serve into bowls or on a large platter for guests to help themselves.