Description
A refreshing and flavorful Seafood Pasta Salad featuring tender shrimp and crab mixed with crisp vegetables and a tangy, creamy dressing. Perfect for summer picnics and light meals, this salad combines al dente rotini pasta with fresh celery, red bell pepper, and a zesty dressing enhanced with Old Bay seasoning and lemon juice.
Ingredients
Scale
Seafood & Pasta
- 8 oz rotini or elbow pasta
- ½ lb cooked shrimp, peeled and deveined
- ½ lb imitation crab meat or lump crab meat, chopped
Vegetables
- 1 cup celery, finely chopped
- ½ cup red bell pepper, diced
- ¼ cup red onion, finely diced
Dressing
- ¾ cup mayonnaise
- 2 tbsp sour cream
- 1 tbsp Dijon mustard
- 1 tbsp lemon juice
- 1 tsp Old Bay seasoning
- Salt and pepper to taste
Garnish
- 2 tbsp chopped fresh dill or parsley
Instructions
- Cook the pasta: Boil the rotini or elbow pasta according to the package instructions until al dente. Drain the pasta and rinse under cold water to stop the cooking process and cool it down.
- Combine seafood and vegetables: In a large mixing bowl, add the cooked pasta, peeled and deveined shrimp, chopped crab meat, finely chopped celery, diced red bell pepper, and finely diced red onion. Mix gently to combine all ingredients evenly.
- Prepare the dressing: In a separate small bowl, whisk together mayonnaise, sour cream, Dijon mustard, lemon juice, Old Bay seasoning, salt, and pepper until smooth and well blended.
- Toss the salad: Pour the prepared dressing over the pasta and seafood mixture. Toss gently to coat all ingredients thoroughly without breaking up the seafood.
- Chill the salad: Cover the bowl and refrigerate for at least 1 hour to allow the flavors to meld and the salad to chill thoroughly.
- Garnish and serve: Before serving, stir the salad again, garnish with freshly chopped dill or parsley, and serve cold for the best flavor and texture.
Notes
- You can use either fresh or frozen seafood; ensure it is fully cooked and cooled before adding to the salad.
- For a lighter version, substitute half of the mayonnaise with Greek yogurt to reduce calories and fat.
- This salad is best served cold and can be made a few hours ahead of time for convenient meal prep.
- Adjust the Old Bay seasoning and lemon juice to taste based on your preferred flavor intensity.
Nutrition
- Serving Size: 1 cup
- Calories: 360
- Sugar: 3g
- Sodium: 670mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 120mg
