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Seafood Pasta Salad

A refreshing seafood pasta salad featuring shrimp, crab, and a bright lemon-herb dressing, perfect for warm days and potlucks.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Main Course, Salad
Cuisine: American, Seafood
Calories: 350
Ingredients Method Notes

Ingredients
  

Pasta and Seafood
  • 12 ounces short pasta (fusilli, penne, or farfalle) Substitute gluten-free pasta for a gluten-free version.
  • 1 pound cooked shrimp, peeled and roughly chopped Use fresh or thawed frozen shrimp; canned tuna works in a pinch.
  • 8 ounces lump crab meat, flaked Swap for flaked smoked salmon for a smoky twist.
Vegetables
  • 1 cup cherry tomatoes, halved Add color and burst-in-the-mouth sweetness.
  • 1/2 cup diced cucumber For crunch; omit if you prefer a softer texture.
  • 1/3 cup red onion, thinly sliced Rinse in cold water if you want a milder bite.
  • 1/4 cup chopped fresh parsley Use one herb if you prefer.
  • 2 tablespoons chopped fresh dill Herbs brighten the salad.
Dressing
  • 1/2 cup mayonnaise Creamy base for the dressing.
  • 1/4 cup Greek yogurt Use instead of sour cream for a lighter option.
  • 2 tablespoons lemon juice Adds brightness to the dressing.
  • 1 tablespoon white wine vinegar Balancing acidity.
  • 1 clove garlic, minced Enhances flavor.
  • 1 teaspoon Dijon mustard Adds a bit of tang.
  • to taste salt and pepper Season to preference.
Optional Add-ins
  • 2 tablespoons capers Optional for added depth.
  • 1/4 cup sliced olives Adds a briny flavor.
  • a pinch red pepper flakes For heat.

Method
 

Preparation
  1. Bring a large pot of salted water to a boil and cook the pasta until al dente according to package directions. Drain and rinse under cold water to stop the cooking and cool the pasta. Toss with a drizzle of olive oil to prevent sticking.
  2. While the pasta cooks, whisk together the dressing: mayonnaise, Greek yogurt, lemon juice, vinegar, minced garlic, Dijon, salt, and pepper. Taste and balance the acidity with a little more lemon if you want extra brightness.
  3. In a large mixing bowl, combine the cooled pasta, chopped shrimp, flaked crab, cherry tomatoes, cucumber, red onion, parsley, and dill. As you fold the ingredients together, notice the contrast of textures — tender seafood, crisp vegetables, and toothy pasta.
Mixing and Chilling
  1. Pour the dressing over the salad and gently toss until everything is evenly coated. If the dressing feels thick, add a teaspoon or two of olive oil or a splash of reserved pasta water to loosen it.
  2. Chill the salad for at least 30 minutes to let flavors meld. Before serving, taste and adjust seasoning with salt, pepper, or a squeeze of lemon. Garnish with extra herbs or a few capers for bursts of savory tang.
  3. Serve cold or at cool room temperature — the salad holds well and the flavors deepen over time.

Notes

For best flavor, let the salad chill for an hour. The salad is great for leftovers as it becomes even more cohesive the next day.