Seafood Pasta Salad
A light and refreshing Seafood Pasta Salad that combines shrimp, lump crab meat, and crisp vegetables in a creamy dressing, perfect for picnics or weeknight dinners.
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.
Notes
This salad can be made ahead of time to allow flavors to meld. Store in an airtight container in the refrigerator for 3-4 days.