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This seafood pasta salad is my summertime answer to hot afternoons and picnic cravings. Lightly dressed with a creamy lemon-mayo sauce and packed with shrimp plus crab this salad comes together quickly and always disappears first at gatherings. It is especially perfect for a make ahead meal or a lunch that keeps its flavor and brightness after a chill in the fridge.
The first time I made this was for a beach picnic and the bowl came home empty. Now it is a mainstay for my warm weather potlucks and family dinners. Even seafood skeptics dive in after the first taste.
Ingredients
- Pasta: eight ounces of your favorite short pasta such as rotini or shells for texture and shape that holds the dressing well. Choose whole grain for more fiber or gluten free if needed.
- Shrimp: one cup cooked peeled and deveined. Choose fresh or high quality frozen shrimp with a firm texture and clean scent.
- Crab meat: one cup real or imitation depending on budget and availability. If using fresh pick out any shell pieces.
- Cherry tomatoes: half a cup sliced for their sweet bite. Seek out ripe glossy fruit for better flavor.
- Red onion: quarter cup diced very finely so it blends in with the other crunchy bits without overpowering
- Parsley: quarter cup chopped for a burst of color and earthy freshness. Use flat leaf for more robust taste.
- Mayonnaise: half a cup for creaminess. Use real mayo for fuller flavor and avoid oily alternatives.
- Lemon juice: two tablespoons for brightness. Fresh lemon makes a massive difference so skip bottled if you can.
- Salt and pepper: to taste to enhance all the seafood vegetable and herb notes. Start light and taste as you go.
Step-by-Step Instructions
- Cook the Pasta:
- Bring a big pot of water to a rolling boil and season generously with salt. Add the pasta and cook until just al dente so there is a little bite left. Drain and spread out on a tray if you want to cool it quickly or toss with a splash of olive oil to prevent sticking.
- Prep the Seafood and Veggies:
- While the pasta cooks peel and devein the shrimp if needed. If using fresh crab check for shell fragments. Halve the cherry tomatoes dice the onion and chop the parsley as finely as possible.
- Mix the Dressing:
- In a medium bowl whisk together the mayonnaise with the lemon juice and a good sprinkle of salt and pepper. Make sure there are no lumps and taste to see if more lemon or seasoning is needed.
- Combine the Salad:
- In a large mixing bowl layer the cooled pasta shrimp crab tomatoes onion and parsley. Pour the dressing over and toss thoroughly until everything is equally coated and glistening.
- Chill and Serve:
- Cover the bowl and pop it into the fridge for at least thirty minutes. Chilling lets the flavors mingle and the dressing thicken up for the perfect cold salad texture.
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Fresh crab meat is my favorite part here. It makes the whole salad feel like a splurge. One time my kids joined me to pick crab at a seaside shack and now every time we make this recipe together it brings back that laughter and adventure.
Storage Tips
Store your seafood pasta salad in an airtight container in the refrigerator as soon as it is mixed. For the best texture eat within two days to keep the seafood tasting fresh and the veggies crisp. If you want to make it ahead keep the dressing separate and toss right before serving.
Ingredient Substitutions
No crab meat on hand Swap in cooked diced chicken or even canned tuna for a protein twist. You can use celery instead of red onion for a milder crunch or add diced cucumber for even more refreshment. Light mayonnaise or Greek yogurt works well in the dressing if you prefer a lighter touch.
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Serving Suggestions
Serve the salad on a bed of crisp lettuce with a sprinkle of extra parsley for color. For a picnic lunch pack it in individual jars for easy grab and go. It pairs beautifully with grilled corn on the cob or watermelon slices alongside.
Cultural Context
Pasta salads like this became summer staples in American kitchens during the 1970s thanks to their portability and easy prep. The addition of seafood makes this version a bit more coastal and celebratory just like you might find at a seaside shack or a summer cookout.
Recipe FAQs
- → Can I substitute the seafood ingredients?
Absolutely! Try scallops, imitation crab, or a mix of your favorite cooked seafood for a personal touch.
- → How far ahead can I prepare this dish?
You can make the salad up to a day in advance. Chilling helps the flavors develop even more.
- → What kind of pasta works best?
Short shapes like rotini, shells, or penne hold the dressing well and mix easily with other ingredients.
- → Is there a lighter version of the dressing?
Use light mayonnaise or substitute part of it with Greek yogurt for a healthier twist without losing creaminess.
- → How do I keep the salad from becoming watery?
Be sure to drain the pasta and seafood thoroughly and chill the mixture before serving to maintain texture.