If there’s one dish that instantly makes me think of sunshine, breezy weekends, and backyard get-togethers, it’s a good seafood pasta salad. There’s just something so nostalgic and comforting about those chilled, creamy bowls packed with tender pasta, fresh veggies, and bites of seafood goodness. And today’s Seafood Pasta Salad recipe? It’s one of my go-tos—easy to make, packed with flavor, and always a hit whether it’s on a picnic table or packed for lunch.
This recipe is a beautiful mix of textures and flavors—cool, crisp celery, sweet red bell pepper, and a creamy, zesty dressing that ties everything together. Plus, with the combo of cooked shrimp and imitation crab, it gives you that delicious coastal flavor without any complicated prep or fancy ingredients. It’s perfect for when you want something a little special but still super doable on a busy day.
I first whipped up a version of this years ago when I needed a dish for a last-minute potluck. I had some leftover shrimp and a box of pasta in the pantry, and it turned out to be such a hit that I’ve been making it on repeat ever since. The best part? It gets even better after it sits in the fridge for a few hours, making it the ultimate make-ahead meal.
Let’s dive into the recipe and get this chilled seafood salad on your table.
Ingredients You’ll Need
Here’s everything you need to pull this delicious salad together:
For the salad:
8 ounces pasta (elbow, rotini, or bowtie)
1/2 pound cooked shrimp, peeled and deveined
1/2 pound imitation crab meat, chopped
1 cup celery, diced
1/2 cup red bell pepper, diced
1/2 cup green onion, sliced
1/4 cup fresh parsley, chopped
For the dressing:
1/2 cup mayonnaise
1/2 cup sour cream (or Greek yogurt for a lighter option)
2 tablespoons lemon juice
1 teaspoon Dijon mustard
1 teaspoon Old Bay seasoning (or to taste)
1/2 teaspoon garlic powder
Salt and black pepper, to taste
STEP 1: Cook and Cool the Pasta
Start by bringing a large pot of salted water to a boil. Add in your pasta—any short variety like elbow, rotini, or bowtie works great—and cook it just until al dente. You want it tender but still with a little bite since it’ll soften a bit more once mixed with the dressing.
Once the pasta’s done, drain it and rinse it under cold water. This stops the cooking process and helps cool it down quickly so it doesn’t melt your creamy dressing later. Set the cooled pasta aside while you prep the other ingredients.
STEP 2: Whisk Together the Creamy Dressing
While the pasta cools, it’s time to make the dressing—and honestly, this is where the magic happens. In a medium bowl, whisk together the mayo, sour cream (or Greek yogurt if you’re lightening things up), fresh lemon juice, Dijon mustard, Old Bay seasoning, garlic powder, and a good pinch of salt and pepper.
Give it a little taste and adjust the seasoning if needed. I like a touch more lemon juice for brightness, but you can play around with the flavors depending on your preferences. This dressing is creamy, tangy, and just the right amount of zesty to complement the seafood.
STEP 3: Combine the Salad Ingredients
In a large mixing bowl, add your cooled pasta along with the shrimp, chopped imitation crab, celery, diced red bell pepper, sliced green onions, and chopped parsley. This combo not only brings a ton of flavor but also some really lovely color and crunch.
Pour the dressing over everything and gently toss it all together until every bite is evenly coated. Don’t rush this part—go slow and gentle so the seafood stays intact and the veggies don’t get crushed.
How to Make Seafood Pasta Salad (Plus Easy Customization Tips)
Now that we’ve tossed everything together into one delicious, creamy bowl, there’s just one more key step—letting all those flavors chill and meld together. That’s really the secret sauce (besides the actual dressing) when it comes to pasta salads like this. And if you’re anything like me, you’ll find yourself sneaking a spoonful straight out of the fridge because it’s just that good even before it hits the table.
This seafood pasta salad is the kind of dish that works beautifully for so many occasions. From spring brunches and summer barbecues to meal prepping your weekday lunches, it checks all the boxes: easy, make-ahead friendly, and packed with protein and veggies. And with just a little chilling time, it turns from tasty to truly crave-worthy.
Let’s finish this salad off and talk about a few simple ways to make it your own!
STEP 4: Chill Before Serving
Once your salad is fully tossed and coated in that creamy, zesty dressing, the next step is to cover the bowl tightly and refrigerate it for at least one hour. This isn’t just about getting it cold—it’s about giving the dressing time to soak into the pasta and seafood, mellow out, and blend all the flavors.
If you’re prepping ahead, this can even sit overnight in the fridge, which makes it a total lifesaver for hosting or potlucks. I like to give it a quick toss again just before serving, and sometimes I’ll add a fresh sprinkle of parsley or a squeeze of lemon juice to wake everything up a bit.
STEP 5: Serve and Garnish
Serve the seafood pasta salad chilled, either on its own or as part of a bigger spread. It pairs so well with grilled chicken, corn on the cob, or fresh fruit for a complete warm-weather meal.
For a little extra something, garnish with lemon wedges or an extra handful of chopped parsley right before serving. Not only does it look fresh and pretty, but the lemon adds a nice pop of brightness that plays so well with the seafood.
Easy Ways to Customize Your Seafood Pasta Salad
One of the best things about this recipe is how flexible it is. You can easily make it your own based on what’s in your fridge or pantry, or tailor it to your family’s favorite flavors.
Here are a few simple swaps and add-ins that work really well:
Switch up the seafood: Not a fan of imitation crab? Use real crab if you have it, or swap in cooked scallops, canned tuna, or even some flaked salmon. A little goes a long way and adds great texture.
Add more crunch: Diced cucumber, chopped dill pickles, or even water chestnuts can bring some extra crunch and contrast.
Boost the flavor: A few dashes of hot sauce or a spoonful of horseradish in the dressing can give it a gentle kick. Or try mixing in some fresh dill or a sprinkle of paprika.
Go lighter: If you want a lighter version, swap the mayo for light mayo or plain Greek yogurt. It’s still creamy and satisfying but a little less rich.
Make it heartier: Add some hard-boiled eggs or chickpeas to give it a little protein boost and turn it into more of a full meal.
This is one of those recipes that’s just begging for you to make it your own. I’ve changed it up so many times based on what’s in my fridge, and it turns out great every single time.
Storing Leftovers
If you’re lucky enough to have leftovers, this seafood pasta salad holds up really well in the fridge. Store it in an airtight container and enjoy within 2–3 days for the best texture and flavor. Just give it a quick stir before eating, as the dressing may settle a bit over time.
Keep in mind that because it’s a mayo-based salad, it should always be kept cold—especially if you’re taking it to a picnic or outdoor event. A bowl nestled into a tray of ice works great for that!
Seafood Pasta Salad FAQs and Final Thoughts
By now, you’ve got a chilled, flavor-packed bowl of creamy seafood pasta salad ready to go—and whether you’re making it for a potluck, a week of lunches, or just because you love a good chilled pasta dish (same here), this recipe is one that delivers every time.
Before we wrap up, let’s go over some of the most commonly asked questions I get about this recipe. These tips can help you troubleshoot, tweak, and elevate your salad, especially if you’re making it for a crowd or planning ahead.
Frequently Asked Questions
1. Can I use frozen shrimp in this salad?
Absolutely! Just make sure to thaw them completely and pat them dry before mixing them in. I recommend using small or medium shrimp for easy bites.
2. What kind of pasta works best for this salad?
Short pasta shapes like rotini, elbow macaroni, or bowtie (farfalle) are ideal. They hold the dressing well and give you a good texture in every bite. Avoid long noodles—they tend to clump and don’t mix as evenly with the other ingredients.
3. Is imitation crab meat safe to eat cold?
Yes, imitation crab is fully cooked and ready to eat right out of the package. Just chop it into bite-sized pieces and you’re good to go.
4. Can I make this salad a day ahead?
Definitely! In fact, it tastes even better after it chills for several hours or overnight. Just stir before serving and check the seasoning—you might want to add a pinch of salt or a squeeze of lemon to freshen it up.
5. How long does seafood pasta salad last in the fridge?
Stored in an airtight container, it will keep well for 2 to 3 days. Just remember that because it has mayo and seafood, it should always be kept chilled.
6. Can I substitute the mayonnaise with something else?
Yes! You can use plain Greek yogurt for a lighter twist or even a combo of Greek yogurt and light mayo. Just keep in mind that the flavor will be slightly tangier with yogurt alone.
7. What can I serve with this salad?
This dish is super versatile. It pairs well with grilled meats, fresh fruit, or even a slice of crusty bread. It also makes a great standalone lunch!
Final Thoughts and Serving Suggestions
This Seafood Pasta Salad is the kind of recipe you’ll want to have on standby all spring and summer long. It’s creamy without being heavy, full of bright flavors, and endlessly customizable depending on what you have on hand. I love that it’s just as perfect for casual family dinners as it is for special occasions—and the fact that you can make it ahead makes it even better.
Whether you’re bringing it to a cookout, meal-prepping for the week, or just craving something cool and comforting, this salad is always a win. And don’t be afraid to play around with the ingredients—add a little heat, swap the seafood, or throw in some extra veggies. It’s one of those forgiving, flexible recipes that works every single time.
If you make this recipe, I’d love to hear how it turned out! Leave a comment below and let me know what variations you tried, or tag me if you share it on social media. Happy cooking, and enjoy every chilled, creamy bite!
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Seafood Pasta Salad
Description
This refreshing Seafood Pasta Salad is a light yet satisfying dish packed with tender shrimp, imitation crab, and crisp vegetables—all tossed in a creamy, zesty dressing. It’s perfect for potlucks, picnics, or a make-ahead lunch that brings coastal flavors to your table with minimal effort.
Ingredients
For the salad:
8 ounces pasta (elbow, rotini, or bowtie)
1/2 pound cooked shrimp, peeled and deveined
1/2 pound imitation crab meat, chopped
1 cup celery, diced
1/2 cup red bell pepper, diced
1/2 cup green onion, sliced
1/4 cup fresh parsley, chopped
For the dressing:
1/2 cup mayonnaise
1/2 cup sour cream (or Greek yogurt for a lighter option)
2 tablespoons lemon juice
1 teaspoon Dijon mustard
1 teaspoon Old Bay seasoning (or to taste)
1/2 teaspoon garlic powder
Salt and black pepper, to taste
Instructions
Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside to cool completely.
In a mixing bowl, whisk together mayonnaise, sour cream, lemon juice, Dijon mustard, Old Bay seasoning, garlic powder, salt, and pepper until smooth and well combined. Taste and adjust seasoning as desired.
In a large mixing bowl, combine the cooled pasta, shrimp, crab meat, celery, bell pepper, green onion, and parsley. Pour the dressing over the salad and toss gently until everything is evenly coated.
Cover and refrigerate for at least 1 hour to allow the flavors to meld. Serve chilled, garnished with extra parsley or lemon wedges if desired.
Notes
This salad is incredibly versatile—feel free to swap in other seafood like scallops or real crab meat if preferred. For added crunch, stir in diced cucumber or a handful of chopped pickles. It’s best served cold and can be made up to a day in advance for convenience.
