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.