Description
This creamy seafood pasta salad is a refreshing and satisfying dish loaded with tender pasta, shrimp, crab, and crisp vegetables. Perfect for potlucks, summer gatherings, or as a make-ahead meal, it combines seafood goodness with a zesty dressing for a delightful flavor.
Ingredients
Units
Scale
For the salad:
- 12 oz (340 g) pasta (rotini, penne, or shells)
- 1/2 lb (225 g) cooked shrimp, peeled and deveined
- 1/2 lb (225 g) crab meat or imitation crab, chopped
- 1/2 cup (75 g) celery, diced
- 1/2 cup (75 g) red bell pepper, diced
- 1/4 cup (35 g) red onion, finely diced
- 1/4 cup (30 g) chopped fresh parsley (optional)
For the dressing:
- 1/2 cup (120 g) mayonnaise
- 1/4 cup (60 g) sour cream
- 2 tablespoons lemon juice
- 1 tablespoon Dijon mustard
- 1 teaspoon Old Bay seasoning or paprika
- 1/2 teaspoon garlic powder
- Salt and black pepper, to taste
Instructions
- Cook the pasta:
- Cook the pasta according to the package instructions until al dente. Drain, rinse under cold water, and set aside to cool.
- Prepare the seafood:
- If using raw shrimp, cook them in boiling water for 2–3 minutes or until pink and opaque. Let them cool before adding to the salad.
- Mix the dressing:
- In a small bowl, whisk together mayonnaise, sour cream, lemon juice, Dijon mustard, Old Bay seasoning (or paprika), garlic powder, salt, and pepper. Taste and adjust seasoning as needed.
- Assemble the salad:
- In a large bowl, combine the cooked pasta, shrimp, crab meat, celery, bell pepper, red onion, and parsley. Pour the dressing over the salad and toss gently to combine.
- Chill and serve:
- Cover and refrigerate the salad for at least 30 minutes to allow the flavors to meld. Serve cold.
Notes
- For extra flavor, add capers or diced pickles to the salad.
- Substitute Greek yogurt for sour cream for a lighter option.
- Use any seafood of choice, like scallops or lobster, for a luxurious twist.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.