Seafood Pasta Salad: A Refreshing Summer Delight!

By Jason Griffith

When the sun is shining and you’re craving something cool, creamy, and bursting with flavor, this Seafood Pasta Salad is your perfect go-to. It’s a vibrant medley of tender pasta, succulent shrimp, sweet crab meat, crisp vegetables, and a zesty, creamy dressing infused with classic Old Bay seasoning. This salad is incredibly refreshing, easy to make, and ideal for picnics, potlucks, barbecues, or any summer gathering.

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Why I Love This Recipe

I’m a big fan of dishes that bring joy and ease to summer meals, and this Seafood Pasta Salad truly shines. What I absolutely adore is the way it combines the comfort of pasta with the fresh, light flavors of seafood and crisp vegetables. The creamy dressing, with its hint of Old Bay, perfectly ties everything together, creating a harmonious blend that’s both satisfying and refreshing. It’s a fantastic make-ahead dish, as the flavors only get better as they meld in the fridge. Plus, it’s a total crowd-pleaser and always disappears fast at any gathering!

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Ingredients:

• 8 oz bow tie or rotini pasta
• ½ lb cooked shrimp, peeled and deveined (small to medium size)
• ½ lb cooked crab meat (lump crab meat or imitation crab)
• ½ cup finely chopped celery
• ¼ cup red onion, finely diced
• ⅓ cup sweet bell peppers, diced (any color or a mix)
• ¼ cup fresh parsley, chopped

For the Dressing:

• ½ cup mayonnaise
• ¼ cup plain Greek yogurt
• 2 tablespoons lemon juice (freshly squeezed is best)
• 1 tablespoon Dijon mustard
• 1 teaspoon Old Bay seasoning
• 1 teaspoon dried dill weed or 1 tablespoon fresh dill, chopped
• Salt and black pepper, to taste

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Swaps and Notes

• Pasta Type: Bow tie (farfalle) or rotini are great for capturing the dressing, but macaroni, shells, or even pennewould also work. Choose a pasta shape that’s easy to toss and eat with the other ingredients.
• Seafood: If fresh crab meat is unavailable or too pricey, imitation crab meat is a common and economical substitute. Cooked lobster or calamari can also be added for variety.
• Vegetables: Feel free to add other finely diced vegetables like cucumber, green onions, or finely chopped carrotsfor extra crunch and color.
• Greek Yogurt: Plain Greek yogurt adds creaminess and a tangy note while lightening up the dressing. If you prefer a richer dressing, use all mayonnaise.
• Dill: Fresh dill provides a brighter, more pronounced flavor. If using dried, remember that dried herbs are more concentrated.
• Old Bay Seasoning: This is essential for that classic seafood salad flavor. Adjust the amount to your taste. For a spicier kick, you can add a tiny pinch of cayenne pepper.
• Lemon Juice: Fresh lemon juice is key for brightness and balance in the dressing.
• Make Ahead: This salad actually benefits from sitting in the fridge for an hour or more, allowing the flavors to meld.

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Directions:

1. Cook and Cool the Pasta: Bring a large pot of generously salted water to a rolling boil. Add the 8 oz bow tie or rotini pasta and cook according to package instructions until al dente (cooked but still firm to the bite). Drain the pasta thoroughly. Immediately rinse the cooked pasta under cold running water to stop the cooking process and cool the pasta completely. This also prevents it from sticking together. Drain very well again.

2. Combine Salad Ingredients: In a large mixing bowl, combine the cooled cooked pasta, the ½ lb cooked shrimp (peeled and deveined), the ½ lb cooked crab meat (or imitation crab), ½ cup finely chopped celery, ¼ cup finely diced red onion, ⅓ cup diced sweet bell peppers, and ¼ cup fresh chopped parsley.

3. Prepare the Dressing: In a separate small bowl, whisk together the ½ cup mayonnaise, ¼ cup plain Greek yogurt, 2 tablespoons lemon juice, 1 tablespoon Dijon mustard, 1 teaspoon Old Bay seasoning, 1 teaspoon dried dill weed (or 1 tablespoon fresh chopped dill), and salt and black pepper to taste. Whisk until the dressing is smooth and well combined.

4. Dress the Salad: Pour the prepared dressing over the seafood and pasta mixture in the large mixing bowl. Gently toss everything together with a large spoon or spatula until all the ingredients are evenly coated with the creamy dressing.

5. Chill the Salad: Cover the bowl with a lid or plastic wrap. Refrigerate the seafood pasta salad for at least 1 hour to allow the flavors to meld together and for the salad to chill thoroughly. Longer chilling (2-4 hours) is even better!

6. Serve: Serve the Seafood Pasta Salad chilled. If desired, garnish with additional fresh parsley or lemon wedges for an extra pop of freshness and visual appeal. Enjoy!

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Tips for Success

• Rinse Pasta Well: Rinsing pasta with cold water is crucial for pasta salads to stop cooking and remove excess starch, preventing stickiness.
• Dry Vegetables: Ensure your vegetables are finely chopped and relatively dry; excess water can thin the dressing.
• Don’t Overdress: Start with the recommended amount of dressing and add more if needed. You want the ingredients coated, not swimming.
• Taste and Adjust: Always taste the dressing and the finished salad. You might want more salt, pepper, lemon juice, or Old Bay.
• Chill Time: Allowing the salad to chill gives the flavors time to marry and develop, making it even more delicious.

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Serving Suggestions and Pairings

This Seafood Pasta Salad is a fantastic standalone meal or a delightful addition to any summer spread.

• Summer Gatherings: Perfect for picnics, potlucks, barbecues, and family reunions.
• Light Lunch: A satisfying and refreshing option for a quick midday meal.
• Pair with Grilled Dishes: It complements grilled chicken, fish, or hot dogs beautifully.
• Southern-Inspired Meals: It fits right in with a Southern-themed meal, perhaps alongside Shrimp, Corn, Potatoes, and Smoked Sausage Foil Pack for a full spread.
• Beverages: A crisp, cold glass of iced tea, lemonade, or a light-bodied white wine like Sauvignon Blanc would be a refreshing pairing.
• For other delightful seafood or cold salad recipes, check out these Chefmaniac favorites:
  • A Light, Tangy Chicken Salad I Actually Crave (and There’s No Mayo in Sight)
  • Creamy Crab and Shrimp Seafood Bisque
  • This Cajun Chicken Sausage Gumbo Is My Favorite Bowl of Southern Comfort (for another comforting seafood-based dish).
  • This Mexican Chicken and Rice Casserole Is My Favorite One-Pan Dinner That’s Always a Hit (if you prefer a warm meal).

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Storage and Leftover Tips

Seafood pasta salad is excellent for making ahead and enjoying as leftovers!

• Refrigeration: Store any leftover Seafood Pasta Salad in an airtight container in the refrigerator for up to 2-3 days. The flavors will continue to meld.
• Stir Before Serving: If the salad has been sitting for a while, give it a good stir before serving to redistribute the dressing and ingredients. You might need to add a tiny splash more lemon juice or a dollop of mayo/yogurt if it seems dry.
• Freezing: Freezing is generally not recommended for pasta salads, especially those with creamy dressings, as the pasta can become mushy and the dressing may separate upon thawing.

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Final Thoughts

This Seafood Pasta Salad is a delicious and effortless way to enjoy the fresh flavors of summer. Its creamy texture, vibrant ingredients, and zesty dressing make it an absolute crowd-pleaser that’s perfect for any occasion. Get ready to add this refreshing and satisfying salad to your rotation!

What are your go-to potluck salads, or what’s your favorite way to enjoy a light seafood meal? Share your ideas and tips in the comments below, and don’t forget to follow Chefmaniac for more exciting and easy recipes!