Seafood Pasta Salad

There’s something about a big bowl of seafood pasta salad that instantly feels like summer.

Picture glossy pasta shells tossed with pink shrimp, tender crab, and crisp vegetables, all glistening in a creamy, lemon-kissed dressing.

It’s a light, revitalizing seafood dish that comes together surprisingly fast—perfect for when you need something satisfying but not heavy.

This salad is ideal for seafood lovers, busy weeknights, and anyone who likes to prep meals ahead for easy lunches.

I still remember the evening it saved me: friends texted they were “five minutes away,” and I’d nothing ready.

I tossed together leftover pasta, frozen shrimp, and a few crunchy veggies with a tangy dressing, and it turned into the star of the night.

Seafood pasta salad shines at picnics, potlucks, easy entertaining, and hot days when you’d rather not turn on the oven. Ready to bring this dish to life?

Why You’ll Love It

• Delivers bright, zesty flavor with tender seafood and creamy dressing
• Packs in texture from crunchy veggies, firm pasta, and juicy shrimp
• Comes together quickly, perfect for weeknights, potlucks, or make-ahead lunches
• Easily customizable with different seafood, veggies, or lighter dressing swaps
• Serves as a complete, satisfying meal or hearty side dish

Ingredients

• 8 oz pasta shells, small — choose sturdy shapes that hold dressing well
• 1 tbsp salt — for seasoning the boiling pasta water generously
• 8 oz cooked shrimp, small, peeled and deveined — pat dry so salad isn’t watery
• 6 oz imitation crab meat, chopped — flake or dice for even distribution
• 1/2 cup celery, finely diced — adds crunch and freshness
• 1/2 cup red bell pepper, finely diced — use for color and sweetness
• 1/4 cup red onion, finely minced — rinse briefly if you want a milder bite
• 1/4 cup dill pickles, finely chopped (optional) — adds tangy, briny contrast
• 1/2 cup mayonnaise — use good-quality, full-fat for best texture
• 1/4 cup sour cream — lightens the dressing and adds gentle tang
• 2 tbsp lemon juice, fresh — brightens the seafood flavor
• 1 tbsp Dijon mustard — helps emulsify and adds subtle sharpness
• 2 tbsp fresh dill, chopped (or 1 tsp dried dill) — classic with seafood
• 1/2 tsp garlic powder — gives mellow garlicky depth
• 1/2 tsp Old Bay seasoning (optional) — adds a familiar seafood spice note
• 1/4 tsp black pepper — freshly ground if possible
• 1/2 tsp salt, or to taste — adjust after mixing dressing and salad
• 2 tbsp olive oil — coats cooled pasta to prevent sticking
• 1/2 cup frozen peas, thawed — adds sweetness and color
• 2 tbsp fresh parsley, chopped — for a bright, fresh garnish at serving

Step-by-Step Method

Bring a large pot of water to a rolling boil. Add 1 tablespoon of salt. Stir in the pasta shells and cook until al dente, about 8–10 minutes or per package directions.

Avoid overcooking so the pasta stays firm after chilling. Drain in a colander, then rinse under cold water until completely cool. Let it drain thoroughly.

Cool and Oil the Pasta

Transfer the well-drained, cooled pasta to a large mixing bowl. Drizzle with olive oil. Toss gently to coat all the shells. This prevents them from sticking together and forming clumps.

Let the pasta sit while you prepare the remaining ingredients, so it reaches a uniform cool temperature throughout before mixing.

Prep the Seafood and Vegetables

Chop the imitation crab into bite-size pieces. Pat the cooked shrimp and crab dry with paper towels to prevent watering down the salad.

Finely dice the celery and red bell pepper, and mince the red onion. Finely chop the pickles, if using. Thaw the peas, then pat dry. Keep everything in small, even pieces.

Combine Pasta and Mix-Ins

Add the shrimp, chopped imitation crab, celery, red bell pepper, red onion, pickles, and peas to the bowl with the cooled, oiled pasta.

Use a wooden spoon or spatula to gently toss everything together. Distribute the ingredients evenly so every bite has a good mix of seafood, vegetables, and pasta shells.

Whisk the Creamy Dressing

In a small bowl, add mayonnaise, sour cream, lemon juice, and Dijon mustard. Sprinkle in the dill, garlic powder, Old Bay seasoning if using, salt, and black pepper.

Whisk until the mixture becomes smooth and creamy, with no lumps. Taste the dressing and adjust lemon, salt, or pepper slightly before adding to the salad.

Coat the Salad Evenly

Pour the prepared dressing over the pasta and seafood mixture. Use a spatula to gently fold and stir until everything is thoroughly coated.

Scrape along the bottom and sides of the bowl to catch any dressing. Avoid vigorous stirring to keep the shrimp and pasta intact. Taste and fine-tune seasoning if needed.

Chill to Meld the Flavors

Cover the bowl tightly with plastic wrap or transfer the salad to an airtight container. Refrigerate for at least 30 minutes, or longer if time allows.

Letting the salad chill helps the flavors blend and the dressing thicken slightly. Stir gently once during chilling if possible to redistribute any settled dressing.

Garnish and Serve Cold

Right before serving, give the salad a gentle stir to refresh the dressing and ingredients. Sprinkle chopped fresh parsley over the top for color and brightness.

Serve the salad well-chilled, keeping it on ice if at a picnic or potluck. Refrigerate leftovers promptly and enjoy within about two days for best quality.

Ingredient Swaps

• Use real lump crab, cooked scallops, or canned tuna instead of imitation crab for different flavor or to fit your budget.
• For a lighter or egg-free dressing, swap some or all of the mayonnaise for Greek yogurt, vegan mayo, or extra sour cream plus lemon juice.
• Substitute gluten-free or whole wheat pasta for the shells, and replace peas or bell pepper with what you have on hand (corn, cucumber, or carrots all work well).

You Must Know

– Safety – To keep seafood and mayo in the safe zone, limit total time at room temperature to 2 hours (or 1 hour if above 90°F/32°C).

In warm weather, nest the serving bowl in a larger bowl filled with ice and refresh the ice every 45–60 minutes.

Serving Tips

• Serve in a chilled glass bowl to keep the salad cool and appetizing.
• Pair with crusty bread, lemon wedges, and a light white wine or iced tea.
• Spoon into butter lettuce cups for an elegant, bite-size party appetizer.
• Garnish generously with fresh dill, parsley, and extra Old Bay for color and flavor.
• Offer alongside grilled vegetables or corn on the cob for a complete summer meal.

Storage & Make-Ahead

Seafood pasta salad keeps well in the fridge for up to 2 days in an airtight container.

It’s ideal to make it 4–24 hours ahead so flavors meld.

Stir before serving and refresh with a squeeze of lemon if needed.

This salad doesn’t freeze well; the mayo and seafood texture suffer.

Reheating

For gentle reheating, warm small portions in the microwave at 50% power in short bursts.

Or briefly on the stovetop over low heat.

Avoid the oven.

Don’t overheat mayonnaise-based salads.

Seafood Pasta in Potlucks

Often the moment I walk into a potluck, a chilled bowl of seafood pasta salad is what pulls me across the room—the pale shells glistening with creamy dressing, pops of red pepper and green peas, and the briny aroma of shrimp and crab promising something cool and satisfying.

When I bring this dish, I pile it into a wide, shallow bowl so the colors really show and every scoop catches shrimp, crab, and vegetables.

I keep it nestled over a pan of ice, because with mayonnaise and seafood, staying cold isn’t optional.

Guests hear the soft clink of shells against the spoon, catch that lemon‑dill scent, and suddenly the burgers and chips can wait—everyone’s circling the salad first.

Final Thoughts

Give this Seafood Pasta Salad a try the next time you’re craving something cool, creamy, and full of flavor—it comes together quickly and feels special enough for guests.

Don’t hesitate to tweak the seafood, veggies, or dressing to make it your own perfect version.

Frequently Asked Questions

Can I Make This Seafood Pasta Salad Dairy-Free Without Losing Creaminess?

Yes, you can. I’d swap sour cream for coconut yogurt, use vegan mayo, and add a splash of olive oil. You’ll still feel that silky, tangy coating hugging every cool, briny bite.

What’s the Safest Way to Transport This Salad for Long Car Rides?

I’d pack it in a shallow, airtight container, deeply chilled overnight. Nestle it in an ice-packed cooler, keep it out of sun, don’t open often, and eat within 2–3 hours for freshest, safest texture.

How Can I Adjust the Recipe for Low-Sodium or Heart-Healthy Diets?

You can nudge this toward heart-healthy by skipping added salt and Old Bay, using whole‑wheat pasta, extra lemon, herbs, and garlic, then swapping half the mayo for plain Greek yogurt and a drizzle more olive oil.

Is It Safe to Freeze Leftovers, and How Does Freezing Affect Texture?

You can freeze it, but I wouldn’t recommend it; the creamy dressing turns grainy, pasta softens, and seafood gets rubbery. If you must, freeze briefly, then expect a wetter, looser, less silky bite after thawing.

Can I Use Gluten-Free Pasta, and Which Shapes Hold up Best?

Yes, you can. I’d choose sturdy gluten‑free shapes like rotini, fusilli, or penne; they cling to the creamy dressing, keep their bite after chilling, and let every tender seafood piece nestle into those lovely twists.