Description
This Seafood Pasta Salad is a refreshing and flavorful summer dish combining tender shrimp, imitation crab, and small pasta shells tossed in a creamy, tangy dressing with fresh vegetables. Perfectly chilled, this salad makes a light yet satisfying meal or side for warm-weather gatherings.
Ingredients
Scale
Pasta
- 2 cups small pasta (shells or elbow macaroni)
Seafood
- 1 pound shrimp (fresh or pre-cooked)
- 8 ounces imitation crab
Vegetables
- 1 stalk celery (diced)
- 1 medium red bell pepper (diced)
- 1/2 medium red onion (diced)
Dressing
- 1 cup mayonnaise (or Greek yogurt for a lighter option)
- 1/2 cup sour cream
- 1 tablespoon Dijon mustard
- 2 tablespoons lemon juice (fresh)
- 1 tablespoon Old Bay seasoning
- Salt, to taste
- Pepper, to taste
Garnish
- 2 tablespoons fresh parsley
Instructions
- Preparation: Gather all ingredients and prepare your workspace to efficiently proceed through the recipe steps.
- Cook Pasta: Bring a large pot of salted water to a boil. Add the small pasta shells or elbow macaroni and cook until al dente, approximately 8 to 10 minutes. Drain the pasta and rinse under cold water to stop the cooking process and cool it down for the salad.
- Prepare Seafood: If using fresh shrimp, bring a pot of water to a boil and cook the shrimp until they turn opaque and are fully cooked, about 2 to 3 minutes. Drain and let cool. If using pre-cooked shrimp and imitation crab, chop the imitation crab into small chunks ensuring bite-sized pieces.
- Chop Veggies: Dice the celery, red bell pepper, and red onion into small, uniform pieces so they combine evenly and add fresh crunch to the salad.
- Make Dressing: In a mixing bowl, whisk together mayonnaise (or Greek yogurt), sour cream, Dijon mustard, fresh lemon juice, Old Bay seasoning, salt, and pepper until the dressing is smooth and well combined.
- Combine: In a large mixing bowl, add the cooled pasta, cooked shrimp, chopped imitation crab, and diced vegetables. Pour the dressing over the top and mix gently but thoroughly to coat all ingredients evenly with the creamy dressing.
- Chill: Cover the bowl with plastic wrap or a lid and refrigerate the salad for at least 1 hour to allow the flavors to meld and the dish to chill. Before serving, garnish with freshly chopped parsley for a burst of color and freshness.
Notes
- You can substitute Greek yogurt for mayonnaise to reduce fat and make a healthier version.
- If you want a spicier kick, add a pinch of cayenne pepper or chopped jalapeño to the dressing.
- The salad keeps well in the refrigerator for up to 2 days, making it perfect for meal prepping.
- Use fresh lemon juice instead of bottled for the best flavor in the dressing.
- For extra texture, consider adding chopped cucumbers or cherry tomatoes.
