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–+ servings
chilled seafood pasta salad

Seafood Pasta Salad

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Prep Time 20 minutes
Cook Time 12 minutes
Resting Time 30 minutes
Total Time 1 hour 2 minutes
Course Salad
Cuisine American
Servings 4 servings

Equipment

  • 1 Large pot
  • 1 colander
  • 1 large mixing bowl
  • 1 Small bowl
  • 1 Whisk
  • 1 Cutting board
  • 1 Chef's knife
  • 1 Wooden spoon or spatula
  • 1 measuring cup set
  • 1 measuring spoon set
  • 1 plastic wrap or airtight container

Ingredients
  

  • 8 ounce pasta shells small
  • 1 tablespoon salt for boiling water
  • 8 ounce cooked shrimp small peeled and deveined
  • 6 ounce imitation crab meat chopped
  • 1/2 cup celery finely diced
  • 1/2 cup red bell pepper finely diced
  • 1/4 cup red onion finely minced
  • 1/4 cup dill pickles finely chopped optional
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 2 tablespoon lemon juice fresh
  • 1 tablespoon Dijon mustard
  • 2 tablespoon fresh dill chopped or 1 tsp dried dill
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon Old Bay seasoning optional
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon salt or to taste
  • 2 tablespoon olive oil
  • 1/2 cup frozen peas thawed
  • 2 tablespoon chopped fresh parsley for garnish

Instructions
 

  • Bring a large pot of water to a boil and season it with 1 tablespoon of salt.
  • Add the pasta shells to the boiling water and cook according to package directions until al dente, about 8–10 minutes.
  • Drain the pasta in a colander, rinse under cold water until completely cooled, and let it drain well.
  • Transfer the cooled pasta to a large mixing bowl and toss with olive oil to prevent sticking.
  • Add the cooked shrimp, chopped imitation crab, celery, red bell pepper, red onion, pickles, and peas to the bowl with the pasta.
  • In a small bowl, whisk together mayonnaise, sour cream, lemon juice, Dijon mustard, dill, garlic powder, Old Bay seasoning, salt, and black pepper until smooth.
  • Pour the dressing over the pasta mixture and gently stir until everything is evenly coated.
  • Taste and adjust seasoning with additional salt, pepper, or lemon juice if needed.
  • Cover the bowl with plastic wrap or transfer to an airtight container and refrigerate for at least 30 minutes to chill and allow flavors to meld.
  • Before serving, give the salad a gentle stir, garnish with chopped parsley, and serve chilled.

Notes

For best results, use well-drained and thoroughly cooled pasta so the dressing clings instead of thinning out; pat the shrimp and crab dry to keep the salad from becoming watery, and avoid overcooking the pasta so it stays pleasantly firm after chilling. You can customize the seafood mix with real crab, cooked scallops, or canned tuna, and adjust richness by swapping some mayonnaise for extra lemon juice or Greek yogurt. This salad keeps well for about 2 days in the refrigerator, but because it contains seafood and mayonnaise it should not sit at room temperature for more than 1–2 hours; always keep it chilled on ice for picnics or potlucks.
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