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This seafood pasta salad brings together shrimp, crab, and vibrant vegetables all tossed in a creamy lemon dressing. It’s a refreshing, easy-to-make dish that works perfectly for summer dinners or potlucks. The balance of flavors and textures makes it a favorite whenever I need a break from heavy meals or want something light yet satisfying. I first served this at a family barbecue last summer, and it quickly became the highlight of the meal.
Ingredients
- Eight ounces of rotini penne or your favorite pasta shape: choose a sturdy pasta that will hold up well in the salad without getting mushy
- One cup cooked shrimp peeled and ready: fresh cooked shrimp tastes best but frozen works fine, make sure to dry them well
- One cup fresh crab meat checked for shells: fresh crab adds sweetness and a delicate texture
- Half a cup chopped celery: adds crunch and freshness
- Half a cup halved cherry tomatoes: for bursts of juicy sweetness
- Quarter cup finely diced red onion: brings a mild sharpness that brightens the salad
- Half a cup good quality mayonnaise: use full-fat for the best creamy mouthfeel
- Two tablespoons fresh lemon juice: essential for brightness and balancing the richness of mayo
- One tablespoon Dijon mustard: adds depth and subtle tang
- Salt and freshly ground pepper to taste: enhances all the flavors
- One tablespoon finely chopped fresh dill: a fragrant herb that complements seafood beautifully
- Lemon wedges for serving: adds a fresh finishing touch when squeezed over the salad
Step-by-Step Instructions
- Sauté the Aromatics:
- Cook your pasta according to package directions until it is al dente. Drain it well then rinse under cold water to stop cooking and chill it down completely. This keeps the pasta firm and ready for the salad.
- Combine the Seafood and Veggies:
- In a large mixing bowl, gently fold the cooled pasta together with the shrimp crab meat celery cherry tomatoes and red onion. Toss slowly to prevent breaking the delicate seafood or crushing the tomatoes.
- Whisk the Dressing:
- In a separate bowl whisk the mayonnaise lemon juice Dijon mustard salt and pepper until smooth and creamy. This dressing will coat each bite with fresh tasty goodness.
- Mix the Salad:
- Pour the creamy dressing over the pasta and seafood mixture. Add the chopped dill and toss everything carefully until well coated and evenly combined.
- Chill and Serve:
- Refrigerate the salad for at least thirty minutes to allow the flavors to meld and settle. Serve cold with lemon wedges on the side for extra brightness.
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My favorite ingredient is the fresh dill. Its herbal brightness brings the whole salad to life and pairs perfectly with seafood. This dish holds a special place in my family’s heart because it was the first thing we cooked together on a summer afternoon, creating wonderful memories as we shared the meal outdoors.
Storage tips
Store this salad in an airtight container in the refrigerator. It keeps well for up to two days though best eaten within that time for freshness. If it seems a bit dry after standing in the fridge you can stir in a little extra mayonnaise or a squeeze of fresh lemon juice before serving.
Ingredient substitutions
If you cannot find fresh crab use canned lump crab meat drained well. You can also swap the shrimp for cooked lobster or cooked scallops for a twist. For a lighter dressing substitute half the mayo with Greek yogurt.
Serving suggestions
Serve this salad chilled as a main for light lunches or dinners. It pairs beautifully with crusty bread or a crisp green salad. A cold glass of white wine or sparkling water with lemon is a refreshing pairing.
Cultural context
Seafood pasta salads are popular along coastal American regions where fresh seafood is abundant. Combining pasta with seafood creates a satisfying meal that is both accessible and elegant, perfect for warm weather gatherings. The lemon and dill dressing reflects flavors commonly found in seafood dishes to brighten and complement the ingredients.
Recipe FAQs
- → What type of pasta works best for this dish?
Short pasta shapes like rotini or penne are ideal as they hold the dressing well and maintain texture when chilled.
- → Can frozen seafood be used instead of fresh?
Yes, frozen shrimp and crab can be substituted. Just be sure to thaw and drain well to avoid excess moisture.
- → How do I prevent the pasta from becoming mushy?
Cook the pasta until just al dente, rinse with cold water immediately to stop cooking, and drain thoroughly before mixing.
- → What can I add to enhance the flavor of the dressing?
Extra fresh lemon juice or chopped dill can brighten the dressing and elevate the overall freshness of the dish.
- → Is it necessary to refrigerate the pasta mixture before serving?
Yes, chilling for at least 30 minutes allows the flavors to meld beautifully and improves the taste and texture.
- → Can I prepare this pasta salad in advance?
Preparing it a few hours ahead helps the ingredients blend; store covered in the fridge for best results.