Description
Savor the flavors of summer with this Seafood Pasta Salad, featuring tender shrimp, crab, crunchy veggies, and a creamy, tangy dressing. A quick and easy crowd-pleaser for any occasion!
Ingredients
Units
Scale
For the Salad:
- 8 oz pasta (rotini, shells, or bowtie)
- 1/2 lb cooked shrimp, peeled and deveined
- 1/2 lb lump crab meat (or imitation crab sticks, chopped)
- 1 cup celery, diced
- 1/2 cup red bell pepper, diced
- 1/4 cup red onion, finely chopped
- 1/2 cup cucumber, diced
- 1/4 cup fresh parsley, chopped
For the Dressing:
- 1/2 cup mayonnaise
- 1/4 cup sour cream (or Greek yogurt for a lighter option)
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- 1 tsp Old Bay seasoning (or more to taste)
- 1/2 tsp garlic powder
- Salt and black pepper, to taste
Instructions
Step 1: Cook the Pasta
- Bring a large pot of salted water to a boil.
- Cook the pasta according to package instructions until al dente.
- Drain and rinse under cold water to stop the cooking process and cool the pasta. Set aside.
Step 2: Prepare the Dressing
- In a mixing bowl, whisk together mayonnaise, sour cream, lemon juice, Dijon mustard, Old Bay seasoning, garlic powder, salt, and pepper.
- Taste and adjust seasonings as needed.
Step 3: Assemble the Salad
- In a large salad bowl, combine cooled pasta, shrimp, crab meat, celery, red bell pepper, red onion, cucumber, and parsley.
- Pour the dressing over the salad and toss gently to coat all ingredients evenly.
Step 4: Chill and Serve
- Cover the salad and refrigerate for at least 1 hour to allow flavors to meld.
- Serve chilled, garnished with extra parsley or a sprinkle of Old Bay seasoning, if desired.
Notes
- Seafood Options: Swap shrimp and crab with cooked scallops or lobster for a luxe version.
- Veggie Variations: Add cherry tomatoes or sweet corn for extra color and flavor.
- Make-Ahead: This salad tastes even better when prepared a day in advance.
Nutrition
- Serving Size: Per Serving
- Calories: 285 kcal
