Easy Creamy Seafood Pasta Salad with Shrimp & Crab
This Creamy Seafood Pasta Salad is a perfect addition to summer backyard parties, picnics, or potlucks. Shockingly easy and quick to whip up, it features pasta, cooked shrimp, crab meat, fresh vegetables, and a creamy mayonnaise-based dressing with lemon and Dijon.
Equipment
- Large pot
- Largest Mixing Bowl
- Separate, Smaller Bowl
- Large Spoon or Spatula
Ingredients
- 8 oz rotini, penne, or other pasta choose your favorite shape
- 1 cup cooked shrimp peeled and deveined, cooled
- 1 cup crab meat lump or imitation, flaked
- 0.5 cup chopped celery
- 0.5 cup cherry tomatoes halved
- 0.25 cup diced red onion
- 0.5 cup mayonnaise
- 2 tbsp lemon juice freshly squeezed is best
- 1 tbsp Dijon mustard
- salt to taste
- pepper to taste, freshly ground is lovely
Instructions
- Step 1: Cook the 8 oz of pasta according to the package directions until al dente. Drain well, then rinse under cold water until completely cooled. Set aside.
- Step 2: In your largest mixing bowl, gently add the cooled pasta, cooked shrimp, crab meat, chopped celery, halved cherry tomatoes, and diced red onion.
- Step 3: In a separate, smaller bowl, whisk together the ½ cup of mayonnaise, 2 tbsp of lemon juice, and 1 tbsp of Dijon mustard until smooth. Season with salt and pepper to taste (start with about ¼ tsp salt and a few grinds of pepper).
- Step 4: Pour the dressing over the pasta and seafood mixture in the big bowl. Gently toss everything with a large spoon or spatula until well coated, being careful not to break up delicate ingredients.
- Step 5: Cover the bowl tightly and refrigerate for at least 1 hour to allow the flavors to meld and deepen. Ideally, chill for 2-3 hours or even make it the day before.
- Step 6: Before serving, give the salad another gentle toss. Taste and adjust seasoning with salt and pepper if needed. Serve chilled.
Notes
Ensure pasta is cooked al dente and rinsed well in cold water to prevent a gummy texture. Chilling time is crucial for flavor development. Toss gently, especially if using delicate lump crab. Taste and adjust seasoning before serving, as cold foods may need more salt and pepper. You can prep veggies and cook pasta a day ahead, storing them separately. Store leftovers in an airtight container in the refrigerator for 3-4 days. If the salad dries out, stir in a tablespoon or two more mayonnaise or a splash of milk/cream before serving.
Feel free to customize with other pasta shapes (elbow macaroni, farfalle, small shells), additional seafood (lobster, flaked white fish, canned tuna), extra vegetables (frozen peas, diced cucumber, chopped green bell pepper, sliced black olives, sliced green onions), fresh herbs (dill, parsley, chives), or a sprinkle of Old Bay seasoning. For dressing variations, swap some mayo for sour cream or Greek yogurt, or add a tiny pinch of sugar.