Seafood Pasta Salad (Print Format)
Cold pasta salad loaded with shrimp and crab in a creamy lemon dressing. Perfect for summer dinners and potlucks.
# Ingredients:
→ Pasta & Seafood
01 -
8 oz rotini, penne, or your favorite pasta shape
02 -
1 cup cooked shrimp, peeled and ready to go
03 -
1 cup fresh crab meat, picked through for shells
→ Fresh Vegetables
04 -
1/2 cup celery, chopped into small pieces
05 -
1/2 cup cherry tomatoes, cut in half
06 -
1/4 cup red onion, finely diced
→ Creamy Dressing
07 -
1/2 cup good quality mayonnaise
08 -
2 tablespoons fresh lemon juice
09 -
1 tablespoon Dijon mustard
10 -
Salt and freshly ground pepper to taste
11 -
1 tablespoon fresh dill, finely chopped
12 -
Lemon wedges for serving
# Steps:
01 -
Cook your pasta according to the package directions until it's al dente. Drain it well and rinse with cold water to stop the cooking and cool it down.
02 -
In a large mixing bowl, gently combine the cooled pasta with the shrimp, crab meat, celery, cherry tomatoes, and red onion. Toss everything together carefully.
03 -
In a separate bowl, whisk together the mayonnaise, lemon juice, Dijon mustard, salt, and pepper until it's nice and smooth.
04 -
Pour that creamy dressing over the pasta and seafood mixture. Add the fresh dill and toss everything until it's well coated and combined.
05 -
Pop the salad in the fridge for at least 30 minutes to let all those flavors come together. Serve it cold with lemon wedges on the side.
# Tips:
01 -
Cook your pasta al dente so it holds up perfectly in the salad without getting mushy.
02 -
Fresh seafood gives the best flavor, but you can definitely use frozen or even canned if that's what you have.
03 -
Taste and adjust the seasonings - add more lemon juice for brightness or extra dill for that fresh herb flavor.
04 -
This pasta salad actually gets better after sitting in the fridge for a few hours as the flavors meld together.