Introduction

Best Seafood Pasta Salad is creamy, refreshing, and loaded with tender seafood—bringing together perfectly cooked pasta, shrimp, and/or imitation crab, crisp vegetables, and a well-balanced dressing. Served chilled, this crowd-pleasing salad is ideal for summer gatherings, potlucks, or make-ahead lunches. Light yet satisfying, it delivers classic seafood flavor with a cool, comforting finish.

Why you’ll love this recipe

Creamy but not heavy
Perfect served cold
Great for parties and potlucks
Easy to make ahead
Customizable with different seafood

Ingredients (serves 6–8)

12 oz pasta (rotini, shells, or bowtie)
½ lb shrimp, peeled, deveined, cooked, and chopped
½ lb imitation crab meat, chopped
½ cup celery, finely diced
½ cup red bell pepper, finely diced
¼ cup red onion, finely diced

Dressing

¾ cup mayonnaise
2 tbsp sour cream or Greek yogurt
1½ tbsp lemon juice
1 tsp Dijon mustard
Salt and black pepper to taste

Optional Add-Ins

Fresh dill or parsley
Old Bay seasoning
Peas or cucumber

Essential Tools and Equipment

Large pot
Colander
Large mixing bowl
Whisk
Knife + cutting board

Step-by-step process (detailed)

1. Cook the pasta

Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain and rinse under cold water to stop cooking and cool completely. Well-cooled pasta prevents the dressing from thinning.

2. Prepare the seafood

If using raw shrimp, boil in salted water for 2–3 minutes until pink and opaque, then cool and chop. Ensure all seafood is fully cooled and patted dry to avoid excess moisture.

3. Make the dressing

In a large bowl, whisk mayonnaise, sour cream (or yogurt), lemon juice, Dijon mustard, salt, and black pepper until smooth and creamy. Taste and adjust seasoning as needed.

4. Add vegetables

Stir celery, red bell pepper, and red onion into the dressing. This distributes the vegetables evenly and softens their bite slightly.

5. Combine pasta and seafood

Add cooled pasta, shrimp, and imitation crab to the bowl. Fold gently until everything is evenly coated with dressing.

6. Chill for best flavor

Cover and refrigerate for 1–2 hours. Chilling allows flavors to meld and improves texture.

7. Final adjustment and serve

Stir gently before serving. Adjust seasoning or add a splash of lemon juice if needed. Garnish with fresh herbs if desired.

Mistakes to avoid

Using warm pasta — watery dressing
Overcooking seafood — rubbery texture
Skipping the chill time — flat flavor
Overmixing — broken seafood pieces
Under-seasoning — bland salad

Variations of Best Seafood Pasta Salad

Shrimp-Only — omit imitation crab
Italian-Style — use olive oil, lemon, and herbs instead of mayo
Spicy — add Old Bay or cayenne
Lighter Version — replace half the mayo with Greek yogurt
Extra Crunch — add cucumber or snap peas

Tips for storage & make-ahead

Refrigerate up to 3 days
Stir before serving
Add extra dressing if it thickens
Do not freeze (texture will suffer)

Frequently Asked Questions

Can I use frozen shrimp?
Yes. Thaw completely and pat dry before using.

Is imitation crab okay?
Yes—it’s traditional, budget-friendly, and works well here.

What pasta shape is best?
Short shapes that hold dressing, like rotini or shells.

Can I make this a day ahead?
Yes—flavor improves after chilling.

Conclusion

Best Seafood Pasta Salad is a dependable, refreshing dish that brings together creamy comfort and bright seafood flavor. Easy to prepare and perfect for sharing, it’s a recipe that fits effortlessly into summer menus, celebrations, and make-ahead meals. Once you try it, it becomes a go-to favorite for warm-weather dining.