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Savory shrimp and tender crab hang out with crunchy veggies all tossed in a zingy sauce. Grab this breezy seafood pasta salad for your summer cookout, picnic, or when you just want a light bite with big flavor.
The first time I made this was for a crowd of friends at a rented beach house. Everybody raved about the seafood and tangy sauce combo—it was such a smash, now I always bring it for potlucks and family BBQs during warm weather.
Tasty Ingredients
- Rotini pasta: Those twisted spirals snag loads of dressing in every bite
- Shrimp: Juicy and mildly sweet, these little guys taste awesome in the salad
- Crab meat: Soft, sweet, and a bit rich—splurge on lump crab if you can
- Celery: Adds plenty of crunch to balance out the rich seafood
- Cherry tomatoes: Juicy, tangy pops of flavor with each forkful
- Red onion: Brings a bit of bite to keep the salad lively
- Mayonnaise: Makes the dressing creamy and smooth—pick a good one if you can
- Lemon juice: Wakes everything up with fresh tartness
- Dijon mustard: Adds a little punch and keeps the dressing silky
- Fresh dill: A fresh, bright herb that ties all the flavors together
Simple Instructions
- Pull it together:
- Tumble the cooled pasta into your big veggie bowl. Gently toss in the shrimp and crab so they don't fall apart. Drizzle on your dressing and sprinkle with dill. Use two spoons to gently mix it all without smashing the seafood. Make sure the dressing coats everything.
- Mix your dressing:
- In another bowl, blend mayo, lemon juice, and Dijon using a whisk till smooth. Add pepper and salt—start with a quarter teaspoon or so, then taste and add more if you want. It should taste zippy and fresh, not heavy.
- Toss the veggies:
- Chop celery, halve the cherry tomatoes, and dice your red onion. Mix them in a large bowl. If the raw onion's too sharp for you, soak the pieces in icy water for about 10 minutes, then drain them and dry with some paper towels. That keeps the crunch but calms the bite.
- Get the seafood ready:
- If your shrimp were frozen, let them thaw and dab them with paper towels to dry. Spread the crab out on a plate and pick through for any shells. Let the seafood sit out for 15 minutes so it isn't super cold when you add it in.
- Cook pasta:
- Bring a big pot of salted water to a fast boil. Drop the pasta in and cook till just firm to the bite—usually 8 to 10 minutes, but check the package. Drain and rinse under cold water so it cools off fast and doesn't go mushy.
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Here's the secret: you want just enough mayo for richness and a big hit of lemon for that zippy lift. My grandma always said to toss the pasta with dressing while it was still a little warm so it soaks up extra flavor. I usually let it cool down first, but she was spot on about piling on the herbs—don't be shy with the dill.
Top Pasta Picks
The pasta shape changes the whole vibe. I go with rotini, but penne, bowties, or spiral fusilli are great too. Leave the spaghetti and linguine in the pantry—they don't grab the sauce as well. Stop cooking the pasta when it's got a little firmness left, because it'll soften up more once it sits in the sauce. If you want a healthier twist, whole wheat pasta brings a nutty taste that works here.
Seafood Swaps
You don't have to stick with shrimp and crab—switch it up! If crab is pricey, use poached salmon for a different richness, or imitation crab (surimi) for a budget-friendly version. Feeling fancy? Toss in bay scallops or even some bits of lobster. Just pick the freshest seafood you can to keep the flavors bright and the texture spot on.
Serving Ideas
This seafood salad fits in everywhere. Go fancy—dish it up in lettuce cups with extra herbs and a squeeze of lemon for lunch. Party time? Serve it alongside toasted bread, grilled veggies, and a crisp white wine like sauv blanc. Want something more filling? Offer with a light broth or tomato soup. It travels really well too—just pack it on ice if you’re taking it to a picnic or potluck.
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This salad is like a taste of the coast on your plate—super easy, super fun, and always a hit wherever you serve it.
Frequently Asked Questions
- → Is it okay to make this seafood pasta the night before?
Sure! You can get it ready up to a full day ahead. Actually, letting it sit in the fridge helps the flavors come together even more. Just keep it sealed up tight and toss it gently before you eat.
- → Can I swap out crab for something else?
If crab’s not an option, use fake crab, lobster, or just add more shrimp. If you’re skipping seafood, cooked chicken or even chickpeas work great too.
- → Do you serve this one cold or warm?
This pasta is meant to be eaten cold. It’s awesome for hot days, picnics, or whenever you want something you can make ahead. The cold brings out those crisp, fresh flavors.
- → How many days does this seafood pasta last in the fridge?
If you keep it sealed, it’ll stay good in the fridge for about two to three days. It tastes best in the first couple days, so aim to eat it within 48 hours for top flavor and texture.
- → Can I use another kind of pasta?
Go for it! Rotini and penne are great since they hang onto the dressing, but any small shape will do. Farfalle or fusilli are great, and you can use whole wheat or gluten-free pasta if you want.
- → What could I serve with this seafood pasta?
This goes well with good bread, leafy salad, or some grilled veggies. For a bigger meal, try it with garlic bread. If you’re up for a drink, a crisp white wine like Sauvignon Blanc is perfect.