Description
This Seafood Pasta Salad is a refreshing and flavorful summer favorite combining tender pasta, succulent shrimp, and imitation crab with crunchy vegetables, all tossed in a creamy, zesty dressing featuring mayo, sour cream, Dijon mustard, lemon juice, and Old Bay seasoning. Perfect for potlucks, picnics, or a light meal, it offers a satisfying mix of textures and flavors served chilled.
Ingredients
Scale
Pasta
- 2 cups small pasta (shells or elbow macaroni)
Seafood
- 1 pound shrimp (fresh or pre-cooked)
- 8 ounces imitation crab
Vegetables
- 1 stalk celery, diced
- 1 medium red bell pepper, diced
- 1/2 medium red onion, diced
Dressing
- 1 cup mayonnaise (or Greek yogurt for a lighter option)
- 1/2 cup sour cream
- 1 tablespoon Dijon mustard
- 2 tablespoons lemon juice (fresh)
- 1 tablespoon Old Bay seasoning
- Salt, to taste
- Pepper, to taste
Garnish
- 2 tablespoons fresh parsley
Instructions
- Preparation: Gather and prepare all ingredients by measuring and prepping the vegetables and seafood as specified.
- Cook Pasta: Bring a large pot of salted water to a boil, then add the pasta. Cook until al dente, about 8-10 minutes. Drain the pasta and rinse under cold water to stop cooking and cool it down.
- Prepare Seafood: If using fresh shrimp, boil them in water until they turn opaque, about 2-3 minutes, then drain and cool. For pre-cooked shrimp and imitation crab, chop the imitation crab into small chunks.
- Chop Veggies: Dice the celery, red bell pepper, and red onion into small, uniform pieces to ensure even distribution throughout the salad.
- Make Dressing: In a mixing bowl, whisk together mayonnaise (or Greek yogurt), sour cream, Dijon mustard, fresh lemon juice, Old Bay seasoning, salt, and pepper until the dressing is smooth and creamy.
- Combine: In a large mixing bowl, add the cooled pasta, shrimp, imitation crab chunks, and chopped vegetables. Pour the dressing over and mix gently but thoroughly until everything is well coated.
- Chill: Cover the bowl with plastic wrap or a lid and refrigerate for at least 1 hour to allow flavors to meld and serve cold.
- Garnish and Serve: Before serving, sprinkle fresh chopped parsley on top for a burst of color and freshness.
Notes
- Use Greek yogurt instead of mayonnaise for a lighter, healthier dressing alternative.
- To save time, use pre-cooked shrimp and crab meat, just make sure to chop them into bite-sized pieces.
- The salad keeps well in the refrigerator for up to 2 days; flavors enhance after resting overnight.
- If you prefer, substitute Old Bay seasoning with your favorite seafood seasoning blend.
- For extra crunch, add chopped cucumber or radishes.
