There’s something irresistible about a big bowl of seafood pasta salad chilled to perfection—the kind that makes you want to dig in with a fork the second you spot it on the picnic table. I still remember the first time I made this seafood pasta salad recipe: it was a sweltering summer day, and honestly, I just didn’t want the oven on. I wanted something cool, satisfying, and a little bit fancy without any fuss. This dish checked all the boxes and has been a staple ever since!
Seafood pasta salad has a way of feeling both simple and special. The flavors are bright and briny, the textures are a playful mix of tender pasta, springy seafood, and crunchy veggies. It’s the ultimate cold seafood dish for potlucks, quick lunches, or easy weeknight dinners. Plus, it comes together so quickly—especially if you keep a bag of frozen shrimp handy like I do. After testing this recipe more times than I can count (family reunions, block parties, you name it), I’ve found the perfect balance of creamy dressing, zesty lemon, and just the right amount of seafood.
Whether you’re a seafood lover or just looking for a way to jazz up your next pasta salad, this is the one to try. It’s perfect for anyone who wants a refreshing meal that feels a little bit like a seaside vacation. As someone who grew up near the coast, I can tell you: the best seafood pasta salad is the kind that brings a smile to your face and a crowd around your table. Let’s dive into why you’ll love it, what you’ll need, and every tip I’ve picked up along the way.
Why You’ll Love This Seafood Pasta Salad Recipe
- Quick & Easy: Ready in under 30 minutes (seriously!)—great for busy nights or last-minute gatherings.
- Simple Ingredients: No need to hunt down anything fancy. Most of these ingredients are pantry staples (or easy freezer finds).
- Perfect for Any Occasion: I’ve served this at summer BBQs, holiday potlucks, and even as a light dinner after a long day. It always fits right in.
- Crowd-Pleaser: Kids love the creamy pasta, adults love the fresh seafood flavor. I’ve never had leftovers last more than a day!
- Unbelievably Delicious: There’s something about the combo of chilled pasta, sweet shrimp, and tangy dressing that just hits the spot.
After plenty of trial and error (trust me, I’ve made versions that were way too heavy or not “seafood-y” enough), this seafood pasta salad recipe nails that perfect balance. The secret? I use a mix of shrimp and imitation crab for maximum flavor and texture, and I always go for a slightly tangy, creamy dressing with a pop of fresh lemon. One little trick: a handful of celery and red onion for crunch (don’t skip it, even if you’re tempted). And for extra wow-factor, I sometimes toss in a bit of Old Bay seasoning or fresh dill—makes you feel like you’re eating at a seaside café.
This isn’t just another pasta salad; it’s the one people ask for after the party. Whether you’re someone who loves a classic deli-style seafood salad or you just want something cold and satisfying on a hot day, this recipe’s got your back. It’s comfort food—chilled, creamy, and absolutely addictive.
Ingredients Needed
This seafood pasta salad recipe uses easy-to-find ingredients that deliver big flavor and a refreshing bite. Here’s everything you’ll need:
- For the Salad:
- 8 oz (225 g) small pasta shapes (rotini, shells, or elbow macaroni; I love rotini for catching all the dressing)
- 1 cup (150 g) cooked shrimp, peeled and deveined (thawed frozen shrimp works perfectly)
- 1 cup (120 g) imitation crab meat, chopped (or real lump crab if you’re feeling fancy)
- 1/2 cup (60 g) celery, diced (adds crunch and freshness)
- 1/3 cup (50 g) red onion, finely chopped (soak in cold water for 5 minutes to mellow the bite if you want)
- 1/2 cup (75 g) red bell pepper, diced (for color and sweetness)
- 1/4 cup (35 g) frozen peas, thawed (optional, but I love the pop of green)
- 1/4 cup (5 g) fresh parsley or dill, chopped (herby brightness)
- For the Dressing:
- 1/2 cup (120 ml) mayonnaise (I use Hellmann’s, but Greek yogurt works for a lighter touch)
- 1/4 cup (60 ml) sour cream (adds tang and creaminess)
- 2 tbsp (30 ml) lemon juice, freshly squeezed (zest the lemon first for extra flavor!)
- 1 tbsp (15 ml) Dijon mustard (gives a little zip)
- 1 tsp (5 ml) Old Bay seasoning (or seafood seasoning blend)
- Salt and black pepper, to taste
Ingredient Tips: If you prefer, swap the imitation crab for extra shrimp or even canned tuna (drained). Gluten-free pasta works well, just cook it gently so it doesn’t fall apart. For a dairy-free version, use all mayo or a vegan mayo alternative. Sometimes I toss in a handful of cherry tomatoes or cucumber if I have them on hand—totally up to you. The beauty of this seafood pasta salad recipe is how flexible it is, so don’t be afraid to use what’s in your fridge.
For best results, use small, bite-size pasta shapes and fresh lemon juice. The dressing soaks into the pasta, making every bite creamy and flavorful. And if you’re a fan of garlic, add a small clove (minced) to the dressing for a subtle kick.
Equipment Needed
- Large pot: For boiling pasta (I use my trusty 5-quart pot—just don’t overfill!).
- Colander: To drain the pasta and rinse with cold water (essential for stopping the cooking and keeping things cold).
- Large mixing bowl: For tossing everything together. Wide bowls work best for coating every piece.
- Sharp knife and cutting board: For chopping veggies and seafood. I love using a flexible plastic cutting board for easy cleanup.
- Measuring cups and spoons: For accuracy—especially with the dressing ingredients.
- Small whisk or fork: To blend the dressing until smooth (sometimes I just shake it all up in a mason jar—works like a charm).
- Rubber spatula or wooden spoon: For gentle mixing so the seafood doesn’t break apart.
If you don’t have a colander, no worries—just use a slotted spoon to fish out the pasta and rinse it in a bowl of cold water. And if you’re on a budget, basic kitchen tools work just fine; you don’t need anything fancy for this recipe. I’ve made it in dorm kitchens and at family beach rentals using whatever was on hand—honestly, it’s pretty forgiving!
Just a note: if you ever make this with stainless steel bowls, they chill faster in the fridge. A little kitchen hack for hot days!
Preparation Method
- Cook the Pasta:
Bring a large pot of salted water to a boil. Add 8 oz (225 g) pasta and cook according to package directions until just al dente (about 8-10 minutes).
Tip: Don’t overcook—the pasta will soften a little as it chills.
Look for: Pasta should still have a tiny bit of bite when you taste it. - Rinse and Cool:
Drain the pasta in a colander and immediately rinse with cold water to stop the cooking. Swirl the pasta around until completely cool, then shake off excess water.
Warning: Don’t skip this step or you’ll end up with mushy salad! - Prep the Seafood:
If using frozen shrimp, thaw under cold running water and pat dry with paper towels. Chop imitation crab into bite-size pieces. If using real crab or other seafood, flake gently.
Look for: Seafood should be firm, not watery. - Chop Veggies:
Dice celery, red onion, and red bell pepper into small, even pieces. If using fresh herbs, chop those now too.
Pro Tip: Soak onion in cold water for 5 minutes to mellow the flavor if you like a milder bite. - Mix the Dressing:
In a small bowl, whisk together 1/2 cup (120 ml) mayo, 1/4 cup (60 ml) sour cream, 2 tbsp (30 ml) lemon juice, 1 tbsp (15 ml) Dijon mustard, and 1 tsp (5 ml) Old Bay seasoning. Season with salt and pepper to taste.
Sensory cue: The dressing should be creamy, tangy, and fragrant with lemon and spice. - Assemble the Salad:
In a large bowl, combine cooled pasta, shrimp, crab, celery, onion, bell pepper, peas, and herbs. Pour dressing over the top and gently toss until everything is evenly coated.
Note: Use a gentle hand so the seafood stays in nice pieces. - Chill and Serve:
Cover the bowl and refrigerate for at least 1 hour before serving. This lets all the flavors meld and the salad get perfectly cold.
Look for: The salad should look glossy and hold together, not soupy.
Troubleshooting: If your salad seems dry after chilling, just stir in another spoonful of mayo or a splash of lemon juice. If it’s too tangy, a pinch of sugar balances it out. And if you’ve gone heavy on the onion by accident (been there), just toss in another handful of pasta to mellow it out.
I always make a little extra dressing and keep it on the side for anyone who likes their seafood pasta salad extra creamy!
Cooking Tips & Techniques
- Use Cold Ingredients:
Always cool the pasta and seafood completely before mixing. Warm ingredients will soak up too much dressing and turn mushy. - Salt the Pasta Water:
It’s the only chance you get to season the pasta itself. I add about 1 tablespoon of salt to a big pot. - Don’t Overmix:
Toss gently with a spatula—especially if you’re using real crab or delicate shrimp. If you mix too hard, the seafood will break down (trust me, I learned this the messy way). - Make Ahead:
This seafood pasta salad recipe is even better the next day. The flavors meld, and the texture gets just right. If you want to prep ahead for a party, make it the night before and give it a quick stir before serving. - Adjust for Creaminess:
Some days, the salad soaks up more dressing than others (depends on the pasta). If it seems dry, add a bit more mayo or sour cream just before serving. - Watch the Lemon:
Fresh lemon juice is best, but go easy at first—too much acid can overpower the seafood. Add, taste, and adjust. - Multitasking:
While the pasta cooks, chop your veggies and whisk the dressing. It saves time, and you’ll feel like a pro chef in your own kitchen!
Biggest mistake I’ve made? Overcooking the pasta until it’s falling apart—don’t do it! And don’t be afraid to taste as you go. That’s how you make it your own.
Variations & Adaptations
- Low-Carb / Gluten-Free:
Use chickpea or lentil pasta, or even spiralized zucchini (“zoodles”) for a lighter twist. Gluten-free pasta works great—just rinse gently. - Allergy-Friendly:
If you need a shellfish-free version, try canned tuna or flaked salmon. For dairy-free, use vegan mayo and skip the sour cream (add a little extra lemon juice for tang). - Seasonal Add-Ins:
Toss in halved cherry tomatoes, diced cucumber, or fresh corn in the summer. In cooler months, roasted red peppers or marinated artichokes are amazing. - Flavor Upgrades:
Add capers or chopped pickles for extra tang. Sprinkle with smoked paprika or a pinch of cayenne for a kick. - Personal Twist:
I love adding a handful of chopped green olives or a drizzle of sriracha in the dressing for a little heat. Play around—it’s hard to go wrong. - Different Cooking Methods:
If you’ve got leftover grilled shrimp or baked fish, use that instead of plain cooked seafood. It adds a smoky note that’s out of this world.
The beauty of this seafood pasta salad recipe is its flexibility. Whether you’re working around allergies, pantry limitations, or just personal taste, you can still make something delicious and satisfying.
Serving & Storage Suggestions
Serving: Serve chilled, straight from the fridge. I like to pile it into a big serving bowl and garnish with extra dill or lemon slices. For a fancier look, spoon it onto lettuce leaves or serve in little mason jars for parties—Pinterest-perfect!
Pairings: This seafood pasta salad goes great with crusty bread, a fresh green salad, or a simple tomato soup. For drinks, a crisp white wine or sparkling lemonade hits the spot.
Storage: Cover leftovers tightly and refrigerate for up to 3 days. I don’t recommend freezing (the texture gets weird), but it holds up beautifully in the fridge. If it dries out, just stir in a bit more dressing before serving.
Reheating: This dish is meant to be enjoyed cold. If you want to “refresh” the salad, let it sit at room temperature for 10-15 minutes, then give it a gentle toss.
Flavor Note: The flavors get even better after a day, so don’t hesitate to make it ahead. Just add fresh herbs right before serving for the best taste.
Nutritional Information & Benefits
This seafood pasta salad recipe is a lighter option compared to heavy mayo-based salads. Each serving (about 1 cup) has roughly 250-300 calories, 12g protein, 8g fat, and 30g carbohydrates (depending on the pasta and seafood used).
Health Highlights: Shrimp and crab are both great sources of lean protein, omega-3s, and essential minerals. The addition of crunchy veggies adds fiber and vitamins. Using Greek yogurt in place of sour cream can increase protein and lower fat.
Dietary Considerations: This recipe is easily made gluten-free and can be adapted for dairy- or egg-free diets. Common allergens include shellfish, eggs, and gluten (if using regular pasta). Always check labels if cooking for allergies.
I often reach for this recipe after a workout or on busy days—it’s satisfying, energizing, and doesn’t weigh you down. Plus, it’s a tasty way to sneak in extra veggies!
Conclusion
If you’re craving something cool, refreshing, and packed with flavor, this seafood pasta salad recipe is absolutely worth a spot in your rotation. It’s quick, endlessly adaptable, and brings a little taste of the coast to any meal. Every time I make it, I’m reminded why it’s my go-to for warm weather gatherings and easy lunches alike.
Don’t be afraid to put your own spin on it—switch up the seafood, play with the dressing, or toss in whatever veggies are hanging out in your fridge. That’s the magic of a great pasta salad!
I hope you love this seafood pasta salad as much as my family and friends do. If you try it, let me know in the comments below—share your tweaks or favorite add-ins! And if you’re feeling generous, pin this recipe for later or share it with a fellow seafood lover. Here’s to happy, easy, and delicious cold seafood dishes all summer long!
FAQs
Can I use frozen seafood for this seafood pasta salad recipe?
Yes! Frozen shrimp or crab works great—just thaw and pat dry before adding. It’s a lifesaver when you want seafood pasta salad out of season.
What’s the best pasta shape for seafood pasta salad?
Small shapes like rotini, shells, or elbows are perfect. They hold the dressing and seafood in every bite. Avoid long noodles—they don’t mix as well.
How far ahead can I make seafood pasta salad?
You can make it up to a day ahead. In fact, the flavors get even better after a few hours in the fridge. Just give it a quick stir before serving.
Can I make this recipe gluten-free?
Absolutely! Use your favorite gluten-free pasta. Just be gentle when mixing, as some gluten-free pastas can be a bit softer after chilling.
What are some good substitutes for shrimp or crab?
Try canned tuna, flaked salmon, or even cooked white fish. For vegetarian, use chickpeas or hearts of palm for a seafood-like texture.
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Seafood Pasta Salad
- Total Time: 25 minutes (plus 1 hour chilling time)
- Yield: 4 servings 1x
Description
This easy, refreshing seafood pasta salad combines tender pasta, shrimp, imitation crab, and crunchy veggies in a creamy, tangy dressing. Perfect for potlucks, picnics, or a light summer meal, it comes together in under 30 minutes and is endlessly adaptable.
Ingredients
- 8 oz small pasta shapes (rotini, shells, or elbow macaroni)
- 1 cup cooked shrimp, peeled and deveined (thawed frozen shrimp works perfectly)
- 1 cup imitation crab meat, chopped (or real lump crab)
- 1/2 cup celery, diced
- 1/3 cup red onion, finely chopped
- 1/2 cup red bell pepper, diced
- 1/4 cup frozen peas, thawed (optional)
- 1/4 cup fresh parsley or dill, chopped
- 1/2 cup mayonnaise (or Greek yogurt for lighter version)
- 1/4 cup sour cream
- 2 tbsp lemon juice, freshly squeezed
- 1 tbsp Dijon mustard
- 1 tsp Old Bay seasoning (or seafood seasoning blend)
- Salt and black pepper, to taste
Instructions
- Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until just al dente (about 8-10 minutes).
- Drain the pasta in a colander and immediately rinse with cold water until completely cool. Shake off excess water.
- If using frozen shrimp, thaw under cold running water and pat dry. Chop imitation crab into bite-size pieces.
- Dice celery, red onion, and red bell pepper. Chop fresh herbs if using.
- In a small bowl, whisk together mayonnaise, sour cream, lemon juice, Dijon mustard, and Old Bay seasoning. Season with salt and pepper to taste.
- In a large bowl, combine cooled pasta, shrimp, crab, celery, onion, bell pepper, peas, and herbs. Pour dressing over and gently toss until evenly coated.
- Cover and refrigerate for at least 1 hour before serving to let flavors meld and salad chill.
- Stir before serving. Add more mayo or lemon juice if salad seems dry.
Notes
For best results, use small pasta shapes and fresh lemon juice. Chill thoroughly before serving. Adjust dressing for creaminess as needed. Easily made gluten-free with GF pasta. Add-ins like cherry tomatoes, cucumber, or capers are delicious. Salad is best served cold and can be made a day ahead.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Cuisine: American
Nutrition
- Serving Size: About 1 cup
- Calories: 275
- Sugar: 3
- Sodium: 550
- Fat: 8
- Saturated Fat: 2
- Carbohydrates: 30
- Fiber: 2
- Protein: 12
Keywords: seafood pasta salad, cold seafood salad, shrimp pasta salad, crab pasta salad, picnic salad, summer salad, easy seafood recipe, potluck salad, creamy pasta salad
