Best Seafood Pasta Salad

This hearty seafood pasta salad has become my summertime entertaining essential, combining tender shrimp and sweet crab with al dente pasta and crisp vegetables. The creamy, tangy dressing brings everything together for a refreshing meal that's both satisfying and light.

I first created this recipe for a beachside picnic, and it was such a hit that it's now requested at every summer gathering. The combination of tender pasta, succulent seafood, and crunchy vegetables creates the perfect balance of textures and flavors.

Ingredients

• Rotini pasta: Provides the perfect crevices for catching all that delicious dressing. Choose a high quality pasta that holds its shape when chilled
• Cooked shrimp: Adds a wonderful texture and mild sweetness. Look for wild caught for the best flavor
• Crab meat: Brings a delicate sweetness that complements the other ingredients. Lump crab is ideal but imitation works in a pinch
• Celery: Provides essential crunch and freshness. Choose crisp stalks with bright green color
• Cherry tomatoes: Contribute bright acidity and color. Select firm ones that will hold their shape when mixed
• Red onion: Delivers a mild sharpness that cuts through the creamy dressing. Soak in cold water briefly to mellow if desired
• Fresh dill: The perfect herb companion for seafood with its distinctive flavor. Always use fresh rather than dried for this recipe
• Mayonnaise: Creates the creamy base for the dressing. Use a good quality brand for best results
• Lemon juice: Brightens the entire dish with necessary acidity. Always use fresh squeezed
• Dijon mustard: Adds complexity and helps emulsify the dressing. The authentic French variety works best

Step-by-Step Instructions

Cook the Pasta:

Fill a large pot with water adding a generous tablespoon of salt. Bring to a rolling boil before adding your pasta. Cook according to package directions but aim for al dente about 8 to 9 minutes. Immediately drain and rinse under cold water stirring gently to stop the cooking process. Toss occasionally as it cools to prevent clumping.

Prepare the Seafood:

Ensure your shrimp is fully thawed if frozen patting completely dry with paper towels. Check crab meat carefully for any shell fragments by spreading it out and examining with your fingertips. If using canned crab drain thoroughly to prevent excess moisture in your salad.

Chop the Vegetables:

Cut celery into small uniform pieces about ¼ inch for consistent texture in every bite. Slice cherry tomatoes in half or quarters depending on size. Dice the red onion finely so it distributes evenly throughout the salad without overwhelming bites.

Mix the Dressing:

In a medium bowl whisk the mayonnaise until smooth then gradually incorporate the lemon juice while continuing to whisk. Add the Dijon mustard and season with salt and freshly ground pepper starting with ¼ teaspoon of each then adjusting to taste. The dressing should be creamy but pourable.

Combine Everything:

In your largest mixing bowl add the cooled pasta followed by all seafood and vegetables. Sprinkle the freshly chopped dill over everything. Pour about two thirds of the dressing over the salad and gently fold everything together using a rubber spatula to avoid breaking the seafood pieces.

Final Touches:

After initial mixing assess if more dressing is needed adding the remainder if desired. Cover tightly with plastic wrap pressing directly onto the surface of the salad before refrigerating at least 30 minutes. Stir gently before serving and garnish with lemon wedges for guests to squeeze fresh juice over their portions.

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The secret to this recipe is the balance between the creamy dressing and the fresh lemon juice. When I first developed this recipe I used only mayonnaise but found that the brightness of fresh lemon completely transformed the dish, cutting through the richness and highlighting the delicate seafood flavors.

Perfect Pasta Selection

The pasta choice significantly impacts the final texture of your seafood salad. Short shapes with ridges or curves like rotini, fusilli, or orecchiette work best as they trap the creamy dressing effectively. Avoid long pasta like spaghetti or delicate shapes that might break down when tossed. Always cook your pasta al dente or even slightly firmer since it will continue to absorb moisture from the dressing as it chills.

Seafood Sourcing Tips

For the absolute best flavor use wild caught American shrimp which have a sweeter taste and firmer texture than imported varieties. When selecting crab meat lump or jumbo lump provides the most impressive presentation but backfin or claw meat offers excellent flavor at a lower price point. Always smell your seafood before purchasing it should have a clean ocean scent without any strong fishy odor which indicates freshness issues.

Serving Suggestions

This seafood pasta salad makes an outstanding main dish when served over a bed of crisp butter lettuce. For a complete summer meal pair it with grilled corn on the cob and sliced watermelon. If serving as a side dish it complements grilled fish beautifully especially a simple preparation of swordfish or mahi mahi. For an elegant presentation consider serving individual portions in martini glasses or hollowed out tomatoes for a striking visual effect.

Make It Your Own

This recipe is incredibly versatile and can be adapted based on seasonal availability and personal preference. Consider adding blanched asparagus tips in spring or sweet corn kernels in summer. For additional brightness try mixing in some capers or finely chopped preserved lemon. The dressing can be customized too with additions like Old Bay seasoning for a more traditional seafood flavor profile or a splash of white wine for sophistication.

Recipe Questions & Answers

→ Can I use different types of pasta?

Yes, you can substitute rotini, penne, or fusilli with any pasta that holds dressing well, like bowties or macaroni.

→ What seafood works best in this salad?

Fresh shrimp and crab are ideal, but canned or frozen seafood can also be used for convenience.

→ How can I make the dressing lighter?

Swap half of the mayonnaise with Greek yogurt or use a low-fat variety for a lighter alternative.

→ How far in advance can I make this dish?

You can prepare it up to one day ahead. Keep it refrigerated and give it a quick stir before serving.

→ What other vegetables can I add?

Feel free to add chopped cucumber, bell peppers, or even shredded carrots for extra crunch and color.

→ How do I prevent the pasta from getting mushy?

Cook the pasta al dente and rinse it under cold water to stop the cooking process before mixing it with other ingredients.