How To Make Seafood Pasta Salad

Homestyle Seafood Pasta Salad

A 365-calorie meal has 44 grams of carbohydrates, 12 grams of protein, 15 grams of fat (9 grams of saturated fat), 39 mg cholesterol, Sodium 887 mg, Potassium 168 mg, Fibre 2 grams, Sugar 2 g, Vitamin A 763 IU, Vitamin C 6 grams, Calcium 173 grams, Iron 1 gram In the interest of convenience and politeness, this website provides estimated nutritional information. In addition to the USDA Food Composition Database (where available), various internet calculators are used to compile nutritional information.

How to make the best seafood salad!

Have you ever had one of those days where you just don’t have time to prepare dinner? It’s possible that you’ll have plenty of time early in the day. But then, starting at 4 p.m., you’re completely filled up. Doctor’s appointments, after-school activities, afternoon meetings — whatever it is, you’re running about steadily until you finally arrive home at dinnertime. And then supper isn’t ready, since you had no time to cook. On days like those, it’s incredibly nice to have a supper dish that you can whip up ahead of time, so it’s ready and waiting when you finally get home.

Why, then you whip up this Homestyle Seafood Pasta Salad, of course.

All you have to do is mix everything together and set it in the fridge to chill, and it will be ready and waiting whenever you arrive home.

Homestyle Seafood Pasta Salad

recipe and ingredient list are available for printing at the bottom of this post DIRECTIONS:

  1. Recipe and ingredient list are available for printing at the bottom of the post DIRECTIONS:

Join my newsletter and follow me on Facebook, Twitter, Pinterest, and Instagram to stay up to speed on all of the newest news and events. Preparation time: 15 minutes 1 hour for chilling Total time: 15 minutes Serves:6 Hover your cursor over the “serves” number to show the recipe scaler.

  • 1 pound medium shell pasta cooked
  • 2 stalks celery chopped
  • 1 pound imitation crab meat chopped
  • 1 and 1/2 cups mayonnaise
  • 2 tablespoons white sugar
  • 2 tablespoons white vinegar
  • 2 teaspoonsLemon Juice
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon onion powder
  • 1 teaspoon Old Bay Seasoningseafood seasoning
  • In a large mixing bowl, combine the cooked pasta with the remaining ingredients. Add in the celery and crab meat
  • Mix well. Combine the mayonnaise, sugar, vinegar, and lemon juice
  • Set aside. After that, season with salt, pepper, onion powder, and Old Bay Seasoning
  • Mix well. In a large mixing basin, combine all of the ingredients. Refrigerate for at least 2 hours. The dish is served cold.

Do you enjoy seafood? You may also try adding some cooked shrimp to this dish for an added seafood punch! Calories: 346 kilocalories (17 percent ) 46 g of carbohydrates (15 percent ) 8 g of protein (16 percent ) 13 g of fat (20 percent ) 2 g of saturated fat (10 percent ) Cholesterol: 17 milligrams (6 percent ) Sodium: 1231 milligrams (51 percent ) Potassium: 50 milligrams (1 percent ) 2 g of dietary fiber (8 percent ) 8 g of sugar (9 percent ) 40 micrograms of vitamin A (1 percent ) Vitamin C: 0.7 milligrams (1 percent ) Calcium: 11 milligrams (1 percent ) 1.1 milligrams of iron (6 percent ) Courses include: dinner, salad, and a side dish.

Cuisine:pasta Seafood prepared in the comfort of one’s own home Salad de Pasta

Do you love pasta salad? Here are a couple more pasta salad recipes you will love!

Taco Salad is a dish that is popular in Mexico. Salad de Pasta Salad de Pasta Italiana (Italian Spaghetti Salad)

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A simple, yet delectable, Pasta Seafood Salad with large pieces of Crab Meat and large Shrimp is prepared! Hard boiled eggs, celery, green onion, and a delightful creamy dressing are combined in this dish. On a hot summer day, it’s a superb side dish or a fantastic main entrée! Is there anybody else who enjoys a delicious summer pasta salad that is stuffed with as much seafood as their fish-loving hearts can handle? * Because I am an Amazon Associate, I receive money when people make eligible purchases.

  1. Thank you very much for your help!
  2. One that is bursting with flavor and served ice cold!
  3. I served the “men folk” at this Nest their favorite summer food a few weeks ago for Father’s Day, which happened to be Crab and Shrimp Boil!
  4. If you haven’t already, this is a dish you must try!
  5. Everything about sitting around a large table, piled down with all that maritime goodies, and dipping your bread into carafes of melted lemon butter is simply amazing!
  6. (It was similar to the moment in Willy Wonka and the Chocolate Factory.
  7. After that, I sat down and removed all of the excess crab off the remaining crab legs, diced up the large shrimp, and set to work creating this incredible seafood salad!

Summer holiday celebrations, such as Memorial Day, Labor Day, and, of course, the Fourth of July, call for this delicious seafood macaroni salad.

How to Make Cold Seafood Pasta Salad

To begin, prepare 1 pound of pasta according to the package guidelines. Set aside to cool. After rinsing, allow to cool. In a large mixing bowl, combine the chilled pasta with 1 cup finely chopped celery, 3 finely chopped green onions, and 1 cup flaked crab meat. Mix well. (Honestly, that crab flesh gets under my skin every every time.) YUM!) However, because I was using leftover shrimp from a seafood boil, they were quite enormous, almost gargantuan in size. So that no one would choke on a shrimp, I sliced them into bite-sized pieces!

  • Always follow this rule of thumb when making cold-serve salads that are suitable for a potluck gathering!
  • In the beginning, I recommend using less salt than you would normally use.
  • (Have you ever attempted to pick salt granules out of a pasta salad with your fingers?
  • haha).

Dressing ingredients for Pasta Salad

This may appear unusual at first. However, I add the dressing ingredients at this stage and then add the chopped hard boiled eggs on top of that. It makes the process of combining things much easier! That’s simply my preference; you may throw everything in a dish and then get to work blending the ingredients. It all boils down to personal choice. 1 cup mayonnaise should be added. Raise your right hand, place it over your heart, and say the following words after me: The deadly Miracle Whip will be avoided at all costs.

  1. ) Add one cup of sour cream to the mixture.
  2. However, the mix of the two is fantastic!
  3. 1 tablespoon sweet relish and 2 tablespoons sugar should be added.
  4. (It’s the equivalent of walking while chewing gum!
  5. but if I am able to achieve this.

Finishing Touches for Pasta Salad

Now that you’ve combined everything but the eggs, pour in the 8 chopped hard cooked eggs and combine thoroughly. Combine until everything is well-combined. Try boiling your hard boiled eggs in your instant pot if you want perfectly cooked eggs every time. How to make hard boiled eggs in your instant pot is simple when you follow these step-by-step directions. Every single time, they turn out beautifully! Cook a few extra eggs and use them to make deviled eggs. Your family is going to adore you!

  • A cold, creamy pasta salad is one of my favorite things to eat.
  • Refrigerate the Seafood Salad once it has been covered with plastic wrap.
  • (The salad, of course!) You, on the other hand, are incorrect!
  • (Except for the dishes!) This pasta salad does not have a strong “fishy” taste that overpowers the other ingredients.
  • It’s a delicious seafood salad with a mayonnaise base that stays nicely in the refrigerator for many days.
  • The best lunch I’ve ever had!

It’s the perfect dish for potlucks, backyard barbecues, and summer holiday get-togethers. Enjoy this delicious summer side dish with your family, friends, and guests this summer.or any time of the year, for that matter. All you actually need is a fork and a passion for seafood to get started!

Here are some other great Summer Salad Recipes

  • Salads such as Broccoli, Pomegranate, and Cranberry, Raspberry Layered Jello Salad, and Grandma’s Pea Salad with Peanuts are all delicious. Recipe for Traditional Red Potato Salad
  • Salad BLT with dressing made with fresh basil

Thank you so much for taking the time to swing by and visit with me today! Happy 4th of July, everyone! I hope you all enjoy this delicious Seafood Salad and make a big ol’ heaping bowl of it for dinner. Wishing you a happy nesting season! Preparation time: 20 minutes Approximately 15 minutes to prepare Time allotted 35 minutes are allotted.

Ingredients

  • Macaroni pasta (one pound box)
  • A cup of flaked crab meat
  • A cup of big cooked shrimp (cut up)
  • One cup finely chopped celery
  • And a teaspoon of salt and pepper. 3-4 green onions, coarsely chopped
  • 3-4 eggs, beaten
  • 2 cups mayonnaise
  • 1 cup sour cream
  • 1 tablespoon sweet relish
  • 2 teaspoons sugar
  • Salt and pepper to taste. 8 hard cooked eggs, diced.

Instructions

  1. Cook the pasta according to the directions on the package. Rinse well and allow to cool. Boil the eggs, peel them, and cut them into cubes. In a large mixing bowl, add the chilled pasta, crab, shrimp, celery, onions, salt, pepper, and chopped eggs
  2. Toss to blend thoroughly. Combine the sour cream, mayonnaise, relish, and sugar in a large mixing bowl. Combine until everything is well-combined. Cover and refrigerate for 4 hours or overnight.

Notes

This salad may be kept in the refrigerator for 4-5 days without going bad.

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Nutrition Information:

12 servings (per recipe)

Serving Size:

The following is the amount of food in one cup: Calories:305 22 g of total fat 5 g of saturated fat 0 g of Trans Fat 15 g of unsaturated fat Cholesterol:179mg Sodium:367mg Carbohydrates:15g Fiber:1g Sugar:3g Protein:12g

Seafood Pasta Salad

It tastes just as a seafood salad should. Medium seashell pasta was used in this recipe. Make sure to double the dressing and toss in the second half shortly before serving for a creamy dressing. (Keep in mind that overcooking the pasta can cause it to absorb more additional dressing, making the salad dry.) More information can be found at

  • Medium-sized shells were used, along with more celery, half-red and half-green bell peppers, and sliced olives.
  • Because there was so much pasta, I decided that it would require additional dressing, so I added a cup of light miracle whip.
  • Before adding the spaghetti and vegetables, taste the dressing to make sure it’s to your satisfaction.
  • Delicious!
  • After seeing that the salad was a little on the dry side, I modified the dressing to my liking.
  • If you add some sliced black olives and a sprinkling of green onion to this salad, I think it would be even better!
  • Continue readingAdvertisement The base was delicious.

To the mayonnaise, I added Old Bay seasoning, garlic-roasted onions, and a small amount of nonfat sour cream.

I skipped the celery because I didn’t have any on hand, and I increased the salt and pepper a tad, but otherwise everything stayed exactly the same as before!

To be sure, I would double the dressing part and then wait till it has time to chill before seeing how much extra dressing is needed.

(A significant amount of the moisture is absorbed by the pasta.) I’m going to cook this again!

The dressing, in especially, was delicious.

I made the sandwich with fat-free mayo and skim milk, and it had no affect on the flavor at all.

I topped it with some steamed shrimp and fresh mozzarella cubes, and it turned out fantastic.

Seafood Pasta Salad (with Crab and Shrimp)

This seafood pasta salad is like a mini-summer vacation in New England in a bowl! Creamy pasta shells are mixed with Old Bay seasoning, plenty of shrimp and crab, lemon, onion, celery, and herbs to create a flavorful and filling dish. Because I enjoy seafood so much, I believe I could easily relocate to New England and blend in seamlessly. But perhaps I’d bring a few Midwest oddities with me, such as buttermilk grilled chicken and a great affection for any and all varieties of macaroni salad.

See also:  How To Reheat Pasta With Sauce

And while I typically think of shrimp as a main dish protein for dishes like as mycoconut risotto, shrimp ramen, or buffalo shrimp pizza, it really works pretty well in pasta salad as a salad dressing.

Don’t forget to include some Old Bay seasoning in your supplies!

What is in this seafood pasta salad recipe?

  • Medium shells were utilized for the pasta, which reminded me of the ocean in several ways. Bowties and fusilli are also popular alternatives for this seafood pasta salad dish, which calls for mayonnaise rather than “salad dressing.” Please note that the recipe calls for mayonnaise rather than “salad dressing.” Real mayonnaise, preferably Hellman’s! a teaspoon of sugar, which helps to bring out the natural sweetness of the crab
  • Freshly squeezed lemon juice from a genuine lemon
  • Salt and pepper to taste (the same as for myelote salad)
  • Old Bay spice is definitely essential in infusing this crab and shrimp pasta salad with a distinct “New England” taste profile. Salt– for a little more spice– seek for a package of frozen “salad shrimp” at the grocery store. This seasoning blend includes celery salt, black pepper, crushed red pepper flakes, and paprika. This is cooked, peeled, and deveined shrimp that are very tiny (100+ or even 200+ per pound). It only has to be thawed before it’s ready to eat! You may use bigger cooked shrimp that have been chopped into bite-size pieces (like I did for the shrimp wonton soup) for the smaller raw shrimp. Crab meat– I used canned lump crabmeat for this recipe. Although imitation crabmeat would not be my first choice, it is OK in this recipe if you have any leftover from a crab rangoon pizza or something similar
  • Celery– two stalks, cut up, for crisp
  • Scallions– two stalks, chopped up, for crunch! Use any leftover celery to make the green sauce that goes with mychilean sea bassrecipe
  • Onion– I carefully measure this out to make sure I’m using 1/4 cup
  • Garlic– I carefully measure this out to make sure I’m not using too much. Just enough onion flavor to give the shrimp and crab pasta salad a subtle onion taste, but not enough to overshadow the flavor of the shellfish
  • Dill– I like the flavor of fresh dill, but dried dill may be substituted for half of the fresh dill in this recipe. chives – a thinly sliced green onion (with only the green portions) can be substituted

How to make crab and shrimp pasta salad:

To begin, bring your water to a boil. When the water is boiling, add a liberal quantity of salt and the pasta, and cook until the pasta is “al dente” according to the package directions. If necessary, thaw the shrimp in a colander under cold running water for a few minutes before opening the can of crabmeat. Prepare the veggies (onion and celery) and herbs by chopping them finely (dill and chives). Then, combine the mayonnaise, sugar, lemon juice, Old Bay seasoning, and salt in a large mixing bowl to prepare the shrimp and crab pasta salad dressing.

The pasta should be finished cooking at this point.

Combine the pasta with the dressing in a large mixing bowl, then add the fish, veggies, and herbs.

Cover and refrigerate this seafood pasta salad for at least two hours (or up to two days) before serving to enable the flavors to come together.

Can you make this shrimp and crab pasta salad the night before? How long does it last?

Get your water to a rolling boil to get things started. When the water is boiling, add a liberal quantity of salt and the pasta, and cook until the pasta is “al dente” according to package directions. If necessary, thaw the shrimp in a colander under cold running water for a few minutes before opening the crabmeat cans. Finely chop all of the veggies (including the onion, celery, and parsley) (dill and chives). Then, combine the mayonnaise, sugar, lemon juice, Old Bay, and salt in a large mixing bowl to prepare the shrimp and crab pasta salad dressing.

I expect the pasta to have finished cooking by this point.

Combine the pasta, seafood, veggies, and herbs in a large mixing bowl with the dressing.

Gently mix everything together with a spatula, and your crab and shrimp pasta salad is ready to serve. The flavors will develop more fully if you cover and refrigerate this seafood pasta salad for at least 2 hours before serving (or up to 2 days).

Can you freeze seafood pasta salad?

The answer is that you probably COULD freeze this shrimp and crab pasta salad, but I would not recommend it for a variety of reasons. I once attempted to freeze a classic pasta salad (which consisted just of noodles, Italian dressing, and vegetables), and honestly, the texture was all different when it was thawed again. The second time around, it wasn’t nearly as delightful to eat as the first. This seafood pasta salad recipe’s texture will be compromised not just because of the frozen and thawed noodles, but also because the texture of the shrimp and crab would be compromised.

So, if at all possible, refrigerate this crab and shrimp pastasalad and consume it within two days of creating it to ensure the finest flavor and consistency.

What can I do with leftover dill and chives?

After you’ve finished cooking this crab and shrimp pasta salad, you’ll most likely have some leftover herbs. But don’t worry, they won’t go to waste because you saved them. Chives are most commonly used as a garnish, such as on forham and potato soup or on appetizers such as phyllo cups. It is also possible to produce my easy tartar sauce recipe with the help of chives. Using leftover dill, you may prepare lemon herb mayonnaise for a smoked salmon BLT sandwich. Also, chives are a major component in the yogurt dipping sauces for my Greek chicken meatballs and air fryer turkey meatballs, which are both delicious.

More recipes that use crab:

Depending on how much of a can of crabmeat you purchased, you may have some leftovers to cook with. Use it in one of these recipes instead of throwing it away.

Ingredients

  • 1/2 pound medium shell pasta
  • 3/4 cup plus 2 tablespoons mayonnaise
  • 1 tablespoon lemon juice
  • 1 teaspoon granulated sugar
  • 1 teaspoon Old Bay seasoning
  • 1/2 pound medium shell pasta
  • 1/2 pound medium shell pasta 1/2 teaspoon kosher salt, plus an extra 1/2 teaspoon for the pasta water
  • 3 cups salad shrimp (thawed and patted dry)
  • 4 ounces lump crabmeat
  • 2 celery stalks, diced
  • 6 salad shrimp (thawed and patted dry)
  • 1/4 cup finely chopped white onion
  • 2 teaspoons finely chopped fresh chives
  • 2 tablespoons finely chopped fresh dill
  • 1/4 cup finely chopped white onion

Instructions

  1. Bring a big saucepan of salted water to a boil on a high heat setting. Cook the pasta until it is al dente according to the package instructions. Drain the pasta and rinse it with cold water before draining it again. In the meantime, whisk together the mayonnaise, lemon juice, sugar, Old Bay, and salt in a large mixing bowl until smooth. Toss in the shrimp, crabmeat, celery, onion, chives, dill, and pasta until everything is well-combined. Cover and refrigerate for at least 2 hours or up to 2 days before serving to provide the finest taste possible.

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Nutrition Information:

Yield:6Serving Size: 1Servings per container: Calories:205 8 g of total fat 1 gram of saturated fat 0 g of Trans Fat 6 g of unsaturated fat Cholesterol:61mg Sodium:497mg Carbohydrates:21g Fiber:2g Sugar:2g Protein:11g

Seafood Macaroni Salad

Preparation time: 20 minutes plus cooling

Makes

a total of 8 servings This light and refreshing salad is usually a hit, especially during the summer months. My mother explained that the recipe just “developed” as she continued to add ingredients until it tasted just perfect. It has a fantastic flavor, I promise you! Recipe photo courtesy of Taste of Home for Seafood Macaroni Salad.

Ingredients

  • Cooked shrimp, washed and drained
  • 3 cups uncooked elbow macaroni (about 10 ounces)
  • 3 cups uncooked elbow macaroni (approximately 10 ounces)
  • 2 cups drained and flaked crabmeat (1 can (6 ounces)
  • 2 cups chopped celery (optional)
  • 1 small onion, coarsely chopped
  • 1/2 medium onion
  • 3 to 4 big hard-boiled eggs, finely chopped
  • 3 to 4 large hard-boiled eggs
  • Sweet pickle relish or finely chopped sweet pickles
  • 1 cup mayonnaise
  • 3 tablespoons finely chopped sweet pickles 1 tablespoon mustard prepared ahead of time
  • 1 tablespoon vinegar
  • 1 teaspoon paprika season with salt and pepper to taste

Directions

  1. Cook macaroni in salted boiling water until cooked, then drain and set aside to cool. In a large mixing bowl, add the macaroni, shrimp, crabmeat, celery, onion, and eggs. Set aside for 30 minutes to allow flavors to blend. Combine the mayonnaise, pickle relish, mustard, vinegar, and paprika in a small bowl until well combined. Add to macaroni mixture
  2. Stir lightly. Season with salt and freshly ground pepper. Cover with plastic wrap and place in the refrigerator.

Easy Seafood Pasta Salad (with Crab and Shrimp!)

Drain and chill the macaroni after it has been cooked till soft in salted water. Combine the macaroni, shrimp, crabmeat, celery, onion, and eggs in a large mixing bowl; set aside.

Place all of the ingredients in a small bowl and whisk together until well-combined. Add to the macaroni mixture and gently stir. Sea salt and freshly ground pepper are used for seasoning. Place in the refrigerator for several hours.

Ingredients You Need to Make this Seafood Pasta Salad Recipe

Ingredients for a Pasta Salad with Seafood

  • Shrimp: I recommend using medium-sized shrimp or giant shrimp that have been sliced in half crosswise. Crab: This salad is made exceptional by the use of real lump crab meat. See myCrab Saladpost for further information on why I don’t endorse fake crabmeat. Pasta: Any short pasta would do, but I prefer shell pasta for this salad since it has a nice crunch. a lemon for flavoring the shrimp cooking water, as well as a quarter of another lemon to make the dressing Additionally, wedges for serving may be required. Kosher salt is used to season the boiling water for the shrimp. Using an immersion blender, whip up a batch of your favorite store-bought mayonnaise or make your own Avocado Oil Mayonnaise in minutes. Dijon Mustard (also known as Dijon mustard): The best version is one that is smooth and powerful
  • Capricorns: Small, nonpareil capricorns are the best
  • Dill: For this salad, it’s important to use fresh dill rather than dried dill. Make use of any remaining sprigs as garnish. If you want a firm shallot, look for one with a tight, lustrous skin. Celery: Look for celery ribs that are crisp and vivid green in color. Peppercorns that have been freshly ground

Recipe Options

  • With an additional flavour boost in the shrimp boiling water, use 1 tablespoon Old Bay Seasoning (available in the spice area of your local supermarket) for 1 tablespoon kosher salt
  • Finely sliced green onions can be used in place of or in addition to shallots to impart a mild heat and oniony taste to the dish. Alternatively, coarsely chopped red bell pepper can be added for additional sweetness and crunch. This salad’s flavor and texture are greatly enhanced by cooking the shrimp until they are barely pink in well-seasoned water before serving them. Although you can purchase pre-cooked shrimp for convenience, it is well worth the effort to prepare it from scratch if you have the time. Feel free to alter the amount of mayonnaise to your own preference, or vary things up by substituting all or part of it with whole milk plain yogurt or sour cream, as desired.

More Delicious Pasta and Seafood Salads

  • Crab Salad (the greatest seafood salad cooked with genuine lump crab! )
  • Crab Cakes (the best seafood cake made with real lump crab! )
  • Crab Cakes (the ultimate seafood cake made with real lump crab! Salad de Crevettes (A shrimp lovers salad with tender, flavorful shrimp tossed in a creamy dressing.)
  • Italo-Pasta Salad (Another of my favorite pasta salads, this one is filled with all of the Italian Salad elements you’ve come to adore.)

How to Make Seafood Pasta Salad

Crab Salad (the greatest seafood salad prepared with genuine lump crab! ); Tuna Salad (the ultimate tuna salad produced with real lump crab! ); Salmon Salad (the best salmon salad made with real lump crab! Salad de crevettes (A shrimp lovers salad with tender, flavorful shrimp tossed in a creamy dressing.) ; (Another of my favorite pasta salads, this one is laden with all of the Italian Salad elements you’ve come to love.)

See also:  How To Keep Pasta From Sticking

Seafood Pasta Salad

  • A tasty and filling main course pasta salad mixed in a creamy vinaigrette and topped with luscious shrimp and crab
  • Preparation time: 15 minutes Cooking Time: 15 minutes Time allotted: 30 minutes CourseSaladCuisineAmericanServings8peopleCalories422kcal
  • Pasta salad with exquisite shrimp and crab, dressed in a creamy sauce, that is tasty and filling for a main dish. 15 minutes for preparation 15 minutes to prepare 30 minutes in total CourseSaladCuisineAmericanServings8peopleCalories422kcal
  • A tasty and filling main course pasta salad swirled in a creamy sauce and laden with juicy shrimp and crab
  • Preparation Time: 15 minutes Cooking time: 15 minutes 30 minutes is the total time allowed. CourseSaladCuisineAmericanServings8peopleCalories422kcal
  1. It’s important to note that you’ll need 1 12 lemons for this recipe – one for the boiling water for the shrimp and another for the dressing
  2. If you don’t want to use crab, you may substitute an additional 12 pound of shrimp in the salad. Making this salad ahead of time and chilling it will allow it to taste even better.

Calories:422kcal Carbohydrates:46g Protein:25g Fat:15g 2 g of saturated fat 9 g of polyunsaturated fat 3 g of monounsaturated fat 1 gram of trans fat Cholesterol:111mg Sodium:1361mg Potassium:429mg Fiber:3g Sugar:3g Vitamin A: 207 International Units 15 milligrams of vitamin C Calcium:80mg Iron:2mg Keyword 4th of July, brunch, Christmas, creamy, rich, dinner party, father’s day, Independence Day, Memorial Day, New Year’s Eve, potluck, and so much more.

I’d really like to see it! Please tag me on Instagram at @pinchandswirlor and leave a comment and rating in the section below.

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Nutrition Facts(per serving)
709 Calories
49g Fat
46g Carbs
20g Protein

Display the Complete Nutrition Label Hide the entire nutrition label

Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 709
% Daily Value*
Total Fat49g 63%
Saturated Fat 13g 65%
Cholesterol66mg 22%
Sodium1212mg 53%
Total Carbohydrate46g 17%
Dietary Fiber 4g 14%
Total Sugars 11g
Protein20g
Vitamin C 38mg 190%
Calcium 319mg 25%
Iron 2mg 12%
Potassium 369mg 8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Nutrition information is generated using an ingredient database and should be regarded as an educated guess at this time. What’s the point of serving the same old spaghetti salad at every gathering? By using fresh seafood in your side dish, you can kick it up a level. This chilled meal is made even more delicious by the creamy ranch dressing that goes wonderfully with the crab. Set it out at a potluck, grill-out, or picnic to be enjoyed by all. A variety of shellfish can be used in this pasta salad include crabmeat, shrimp, lobster, or a mix of shellfish.

If you have any leftover cooked seafood from the night before, this is a fantastic dish to make use of it.

  • 1 cup frozen peas (thawed)
  • 1/2 cup green pepper (chopped)
  • 1/2 cup red pepper (chopped)
  • 1/2 cuponion (finely chopped)
  • 1/2 cup carrot (finely shredded), optional
  • 2 cups sliced cherry tomatoes (halved)
  • 1/2 cup parmesan cheese, optional
  • 4 cups cooked pasta
  • 2 cups imitation crab meat (or a combination of crabmeat and small shrimp)
  • 2 cups shredded cheddar cheese
  • 2 cups ranch (or peppercorn ranch dressing)
  • 1 cup frozen pe
  1. Gather all of the necessary components. Cook the pasta until al dente, but not overdone, according to Diana Chistruga’s recipe. Allow to cool under cold running water and then drain well. In a large mixing bowl, add the drained pasta, seafood, shredded cheese, ranch dressing, peas, green and red bell peppers, onion, and carrot, if using, and toss well. Toss gently but completely to combine flavors. Refrigerate the salad for 3 to 4 hours before serving, according to Diana Chistruga’s recipe. If the texture is too dry, add a little more dressing. Add the tomatoes and parmesan cheese over top to finish. The Spruce / Diana Chistruga
  2. The Spruce / Diana Chistruga

Tips

  • If you’re making this pasta salad, spiral (such as rotini or fusilli) or bow-tie noodles are the ideal options because they’ll hold the dressing better. Additionally, rigatoni or penne are both wonderful options. Cook the pasta until it is al dente to prevent it from turning soggy while it is chilling in the refrigerator. In place of oil-based dressings, this is a creamy pasta salad that is richer and more indulgent in texture and flavor. Use your favorite ranch or peppercorn dressing and modify the quantity to suit your preferences
  • You can also use little frozen shrimp in place of the larger ones. The shrimp must be frozen and well dried on paper towels before using, otherwise the salad will be runny.

This pasta salad is best served with spiral (like rotini or fusilli) or bow-tie pasta, since the forms will stand up to the dressing better. In addition to these options, penne or rigatoni are excellent possibilities. Cook the pasta until it is al dente to prevent it from turning soggy while it is chilling. In place of oil-based dressings, this is a creamy pasta salad that is richer and more delicious. Use your favorite ranch or peppercorn dressing and modify the quantity to suit your taste; you can also use little frozen shrimp in place of the larger ones if you want.

Linda’s Seafood Pasta Salad Recipe – Food.com

With the addition of lemon, shrimp, and Old Bay Seasoning to this pasta salad, the tastes are really delicious! This recipe is frequently made with whole wheat pasta, which I like. It’s also worth mentioning that I double the mayo, Old Bay seasoning, and lemon, adding half when I first prepare it and the rest just before serving to ensure that it doesn’t get too dry after sitting in the fridge for the flavors to blend.

Instead of using both shrimp and crabmeat at the same time, I sometimes just double up on one or the other. Whatever the case, this dish is a definite keeper!

  • Old Bay Seasoning, to taste
  • Salt and pepper, to taste
  • 1 teaspoon Old Bay Seasoning

NUTRITION INFO

1 (129) g is the serving size. Number of Servings per Recipe:4 AMT./PER SERVING percent PERFORMANCE ON A DAILY BASIS 328.5 calories, with 20 g6 of those calories coming from fat. 2.2 g3 percent of the total fat 0.3 g1 percent of total fat is saturated fat. Cholesterol123.1 mg (41% of total cholesterol) Carbohydrates in total 46.9 g (15 percent) Dietary Fiber (2.9 g11 percent of total calories) Sweeteners: 2.91 grams (11.1 percent)

DIRECTIONS

  • Prepare the pasta according to the package directions
  • Drain, and rinse in cold water
  • Toss with lemon juice as soon as possible. Add in the remaining ingredients and combine thoroughly. Chill for several hours
  • Place the dish on a bed of lettuce

RECIPE MADE WITH LOVE BY

Incorporating lemon, shrimp, and Old Bay Seasoning into this pasta salad creates a delicious combination of tastes.” This recipe is frequently made with whole wheat pasta, which I like. It’s also worth mentioning that I double the mayo, Old Bay seasoning, and lemon, adding half when I first prepare it and the rest just before serving to ensure that it doesn’t get too dry after sitting in the fridge for the flavors to blend. Instead of using both shrimp and crabmeat at the same time, I sometimes just double up on one or the other.

recipes

Throughout the summer, seafood pasta salad is a delicious side dish or main meal to serve. This noodle salad, which is packed with sweet crab meat and shrimp, as well as plenty of vegetables and a creamy strong dressing, will be a favorite whenever you serve it. In this household, we are big fans of shellfish. However, purchasing fish on its own is prohibitively costly, especially when you consider how much would be required to satisfy the appetites of my boys. So, in order to make the most of my budget, I like to combine seafood with affordable products such as spaghetti.

There’s even a large group of hungry lads swelling in numbers!

Read on to find out more!

Ingredients

You’ll need the following ingredients to create this:

  • In this recipe, you may use rotini or other similarly sized pasta noodles, such as penne. Preparation: Cook it according to the package directions, then drain and rinse it under cold water
  • Veggies – You’ll need chopped and seeded bell peppers, sliced green onions and split grape tomatoes
  • Crab meat – A jar containing lump crab flesh that has been drained. If you want to save money, you may eliminate this step and replace it with an equivalent amount of imitation crab flesh. If you want to make imitation crab flesh, chop it up and flake it up so that there are no large chunks. You may leave out the imitation crab flesh if you don’t care for it
  • Frozen shrimp — There is no need to purchase the larger jumbo sized shrimp for this recipe. This meal actually works better with the little salad sized shrimp. Remove them from the freezer and drain them
  • A ranch dressing mix – I strongly recommend using Hidden Valley Ranch brand seasoning, since I’ve tried it with other brands and didn’t get the desired results
  • Italian dressing — Look for a spicy Italian variant
  • Mayonnaise – Use real mayo not mayonnaise style dressing or light mayo for the greatest flavor

How to Make

This meal is both visually stunning and ridiculously simple to prepare! To do so, combine all of the ingredients in an extra-large mixing bowl until well combined. Then, using your hands, thoroughly mix everything until it is uniformly distributed. Refrigerate for 2 hours after covering with plastic wrap. Serve quickly and have pleasure in it!

Can I make this ahead of time?

This meal is both visually stunning and ridiculously simple to prepare. Fill an extra-large mixing bowl halfway with all of the ingredients and stir well to combine. Afterwards, thoroughly mix everything together until it’s completely smooth. Allow for 2 hours of chilling time. Make sure to serve it right away and enjoy!

Storing Leftovers

Leftovers should be stored in an airtight container in the refrigerator for no longer than 2 days. You may wish to make an additional batch of dressing to toss in the salad before putting it in the refrigerator.

Tips and Tricks

  • This is a large-batch dish that will serve a large number of people. You can easily reduce the recipe if you’re hosting a smaller group
  • You don’t even have to use fake crab. It is all up to you, and it just depends on how much ‘crab’ you want in each mouthful. If you’re on a tight budget, you may make the entire dish out of fake crab.

Other Pasta Salad Recipes

For a large group of people, this is a recipe to make in bulk. In order to make half of it for a smaller party, you do not need to use the imitation crab sauce or imitation crab. Absolutely up to you; it all depends on how much ‘crab you’d want in each mouthful; For those on a tight budget, you may use only imitation crab; otherwise, you can make it from scratch.

  • Among the pasta salads that you may make are spinach dip pasta salad, pasta salad with pepperoni, buffalo chicken pasta salad, southwestern chicken pasta salad, macaroni salad, cajun macaroni salad, ranch BLT pasta salad, and cajun macaroni salad.

If you’ve tried this SEAFOOD PASTA SALAD (or any other dish on the site), please let me know how it came out in the comments area; we love hearing from our visitors! In addition, you can follow along with me onPINTEREST, FACEBOOK, and INSTAGRAM to see more wonderful recipes and anything else we’re up to!

  • Pasta: 2 pounds (boiled and drained), then thrown in ice water until cool
  • 2 peppers (red, yellow or orange) peeled and chopped
  • 2 eggs (beaten)
  • 1bunchgreen onionsthinly sliced
  • 2cupsgrape tomatoeshalved lengthwise
  • 1bunchgreen onionsthinly sliced 116 oz containerlump crab meat, drained
  • 1/2 cup imitation crab meat, choppedflaked apart, by hand if necessary so there are no large bits (optional)
  • 116 oz containerlump crab meat, drained
  • 1/2 cup Zesty Italian Dressing
  • 2 1/3 cups Mayonnaise
  • 112 oz bagfrozen salad shrimpthaweddrained
  • 2 packets ranch dressing mix
  • In a large mixing basin, combine all of the ingredients
  • Set aside. Toss the ingredients together repeatedly until everything is uniformly distributed. Refrigerate for 2 hours after covering with plastic wrap. Serve quickly and have pleasure in it

Calories:372kcal|Carbohydrates:37g|Protein:7g|Fat:22g|Saturated Fat:3g|Polyunsaturated Fat:13g|Monounsaturated Fat:5g|Trans Fat:1g|Cholesterol:12mg|Sodium:262mg|Potassium:175mg|Fiber:2g|Sugar:3g|Vitamin A: Please post it on Instagram @4sonsrus and include the hashtag 4sonsrus!

World’s Best Seafood Pasta Salad – Philly Jay Cooking

This is a surprisingly excellent seafood salad side dish that is created using Miracle Whip, chopped vegetables, and a variety of chopped seafood that everyone will like. Summer cookouts, family picnics, parties, barbecues, and other gatherings are made even better with this recipe. My aunt Angeline Gibbs produced some of the finest seafood pasta salad I’ve ever tasted, so I wanted to share her recipe with you all in a somewhat modified form. She would prepare this every year for the Fourth of July, Memorial Day, and Labor Day cookouts that the family would have.

  1. If you don’t try this recipe, you’ll be doing yourself a disservice, so scroll down for the ingredients and give this delectable meal a chance.
  2. So excited to share this amazing and to-die-for seafood pasta salad dish with you all!
  3. However, I’ve improved as a cook since then, and I’ve chosen to update the recipe.
  4. As I was experimenting with the recipe, my aunt Lorretta was my taste tester and when I say she almost passed out since it was that amazing.
  5. LolShe is always willing to assist me in getting the dish just perfect and taking it to the next level since her appreciation for fine cuisine is unsurpassed.
See also:  What Is The Perfect Serving Temperature For Pasta With Vegetables

The moment I added the sugar and old bay to the salad, she told me to stop making any further tweaks because “Jay you nailed it.” I’m constantly thinking that I need to do more or that a dish is lacking something, so I’ll go over it ten times if necessary until I’m satisfied and achieve the flavor I’m seeking for.

  1. I literally ran around the house as if my trousers were on fire.
  2. If you don’t trust me or believe that I’m exaggerating, give it a try.
  3. Is it possible to have a better day than this?
  4. Now, for this dish, I used canned lump crab flesh from the Bumblebee brand.
  5. No, there will be no tinned food.
  6. You should use the same quantity of crab flesh that I used, which was 12 ounces in this recipe.
  7. lol I also used fake lobster flesh in my recipe.

although fresh lobster by itself tastes better.

Due to the high cost of fresh seafood, it is more convenient and financially feasible to purchase the imitation lobster in the pack at your local grocery store because not everyone can afford to purchase real fresh seafood.

Angeline, one of my favorite aunts, passed away a few years ago, and I was devastated.

And the item she would usually bring to the family cookouts was seafood salad, which was a family favorite.

And I really enjoyed the taste and flavor.

All of my friends and family members are aware that I am a Hellmann’s mayo fanatic, and that I used to dislike Miracle Whip.

That is, until I tried it in a potato and seafood pasta salad and fell in love with it.

To this day, though, Hellmann’s Mayonnaise remains my first choice when it comes to sandwiches and anything else that calls for mayonnaise.

that is the only thing I use it for.

Now, when I add it to my salad, I do it the way my grandmother Alice Mae always did it: I use a 50/50 mixture of Miracle Whip and Mayonnaise in a half-and-half ratio.

You may use any type of spaghetti you like now, but keep in mind that the type of pasta you select may have an impact on the quantity of mayo/whip that is necessary.

I used medium shell pasta for this recipe.

Guys, you are going to like this seafood salad dish.

in fact, I may go make myself a bowl right this minute.

This is one of the reasons I was so eager to share this recipe with you.

If you need to watch a demonstration or learn more effectively visually, please visit the YouTube video included below. Later, have a good time! PBJ~Print

Description

Made with Miracle Whip, chopped vegetables, and a variety of chopped seafood that everyone will enjoy, this seafood salad is a surprising delight. BBQ’s, family picnics, and other gatherings are made much more enjoyable with this dish! My aunt Angeline Gibbs makes some of the finest seafood pasta salad I’ve ever tasted, so I wanted to share her recipe with you all in a little modified form. The Fourth of July, Memorial Day, and Labor Day were all occasions on which she would prepare this dish.

  • If you don’t try this recipe, you’ll be doing yourself a disservice, so scroll down for the ingredients and give this delectable dish a try!
  • My excitement is building as I prepare to share this delectable seafood pasta salad dish with you.
  • However, I’ve improved as a cook since then, and I’ve chosen to make some changes to the original recipe.
  • That is the most significant change between the two.
  • The woman was practically on the verge of passing out because she was having a full-on foodgasm!
  • She’s similar to me in that she has a keen sense of what excellent cuisine should taste like and what mix of components is required to create a fantastic meal.
  • So, when she suggested that I give it a go, I did.

It really was that bad, people.

lol This is undoubtedly one of the nicest seafood pasta salad recipes you’re likely to come across anywhere on the internet.

In my opinion, it will not.

It’s not good for you, right?

Feel free to use fresh crab flesh if that is what you like.

In order to make the salad more visually appealing, I used red onions for decoration, but you can use whatever color you like; the color isn’t crucial, but how it appears is, so the more attractive your salad is, the more likely others at the cookout will notice it and taste it.

However, fresh lobster by itself tastes better than fake lobster, and I haven’t seen a significant difference in the overall taste of the meal when using actual lobster as opposed to imitation.

Due to the high cost of fresh seafood, it is more convenient and financially feasible to purchase the imitation lobster in the pack at your local grocery store because not everyone can afford to purchase real fresh seafood.

My beloved aunt, Angeline, died away a few years ago, and she was one of my favorite people.

Seafood salad was one of the dishes she would regularly bring to the family get-togethers.

And I really enjoyed the taste and flavor.

I used to loathe Miracle Whip, and everyone who knows me knows that I am a Hellmann’s mayo fanatic.

That is, until I tried it in a potato and seafood pasta salad and fell in love with it.

To this day, though, Hellmann’s Mayonnaise remains my first choice when it comes to sandwiches and other dishes that call for mayonnaise.

True, it is not a substitute for mayonnaise, as many people believe; it has a distinct flavor that should never be confused with mayonnaise and should never be used as such.

Whenever I add it to my salad, I do it the way my grandmother Alice Mae always did it: I use a 50/50 mixture of Miracle Whip and Mayonnaise in a half-and-half proportion.

You may use any type of pasta you like now, but keep in mind that the type of pasta you select may have an impact on the amount of mayonnaise or whipping cream that is necessary.

A medium shell pasta was used in this recipe.

Honestly, this seafood salad dish is the finest thing on the planet, and I could eat it all night if I wanted to.

lol It’s always one of the first things to disappear when I bring this meal to a barbecue.

I asked you guys on my Facebook page what salad dishes you wanted me to make for the holidays, and seafood and seafood pasta salad were the most often requested, so here you have it.

Enjoy! If you need to view a demonstration or learn more effectively visually, please visit the YouTube video included below. Please take pleasure in the following. PBJ~Print

Notes

  • If your salad has become stiff the next day, you can add extra mayonnaise.

Nutrition

Philadelphia Jay Cooking, Philly Boy Jay, Philly Boy Jay, Seafood Pasta Salad, Seafood Pasta Salad Recipe, How To Make Seafood Pasta Salad, Creamy Seafood Salad, The World’s Best Seafood Salad, Philadelphia Jay Cooking, Philly Boy Jay You don’t care for seafood pasta salad, do you? Do you have a seafood allergy? Try my equally wonderful Tuna Macaroni Salad recipe, which is included below! It’s a fantastic option for individuals who are allergic to seafood or simply don’t like for it in general.

Seafood Pasta Salad Recipe

The Seafood Pasta Salad is just delicious! It’s fantastic, and I simply adore it. Because of the materials used, it is a bit of a splurge, but it is readily adaptable to be more budget friendly. This is something I create for parties or special events on a regular basis. It’s a hit with everyone! That is, if you enjoy seafood, which we certainly do! The food is fresh and delectable. Ingredients

  • A pound medium shell pasta, cooked
  • 2 tablespoons butter
  • 1 cup celery, diced (about 3 stalks)
  • 1 onion, diced
  • 12 ounces Salad Shrimp (frozen cookedpeeled)
  • 8 ounces Lobster (frozen cookedpeeled)
  • 8 ounces Jumbo Lump Crab Meat
  • 1 cup mayonnaise
  • 2 tablespoons lemon juice
  • 1 teaspoon Old Bay Seasoning
  • 1/2 teaspoon salt
  • Cracked black pepper, to taste
  • 1 teaspoon dried parsley fla

Seafood Salad Recipe with Crab Meat, ShrimpLobster

Cook the pasta according to the package guidelines. When preparing pasta, I use a basic rule of thumb that calls for around 16 cups of water and a large amount of kosher salt. Bring a pot of water to a boil, then add the pasta and simmer for ten minutes. Drain the water well. While the pasta is cooking, melt 2 tablespoons of butter in a large pan over medium heat. Heat over medium heat, stirring constantly, until the butter is melted.

Creamy Seafood Pasta Salad

Cook until the celery and onions are transparent in the skillet, I used a Vidaliaonion because they are in season, and then remove from heat. It will take around 5 minutes to complete this task. Then remove the pan from the heat and set it aside while you continue to cook the lobster, crab, and shrimp in another skillet. Lump crab is at an all-time high, y’all. That’s why I mentioned that making this was a bit of an indulgence. 8 ounces will cost you around $15.00. I understand your frustration!

  • I only prepare this when I’m serving others, or if I’m entertaining visitors and want to dress it up a little.
  • Most of the time, it’s around one-third the cost of jumbo lump crab flesh.
  • If shrimp is all that your heart craves, you may stick to that.
  • Almost all of these ingredients can be found in the seafood area of your local grocery store.
  • In a large mixing bowl, combine the mayonnaise (I use Dukes), lemon juice, Old Bay seasoning, salt, pepper, and parsley until well combined.
  • Stir the sautéed seafood and vegetables into the mixing bowl until everything is well-combined.
  • To combine everything, give it a good stir.

This meal is creamy, tasty, and bursting with fresh flavor, thanks to the perfect amount of spice. It will be a hit with your family and guests. Leftovers are also delicious!

Great Potluck Recipe

You might be interested in the following:Preparation Time15 minutes Approximately 15 minutes to prepare Time allotted: 30 minutes

Ingredients

  • You might be interested in the following:Preparation Time15 min 30 Minutes Preparation 30-minute total working time

Instructions

  1. Cook the pasta according to the package guidelines. When preparing pasta, I use a basic rule of thumb that calls for around 16 cups of water and a large amount of kosher salt. Bring a pot of water to a boil, then add the pasta and simmer for ten minutes. Drainage should be adequate. During the time when the pasta is cooking. 2 tablespoons of butter should be added to a large skillet. Heat over medium heat, stirring constantly, until the butter is melted
  2. Cook until the celery and onions are transparent in the skillet (I used a Vidalia onion because they are in season), then remove from the heat. This should take no more than 5 minutes. Remove the pan from the heat and put it aside after adding the lobster, crab, and shrimp. Combine the mayonnaise (I use Dukes), lemon juice, Old Bay seasoning, salt, pepper, and parsley in a large mixing bowl. To blend, whisk the ingredients together. Stir the sautéed seafood and vegetables into the mixing bowl until everything is well-combined. Last but not least, add the cooked spaghetti. Stir everything together until everything is well-combined. As much as I enjoy it while it’s warm, I prefer to chill it in the refrigerator for at least half an hour before serving.

Nutrition Information:

12Amount Per Serving (in grams): Calories:306 21 g of total fat 4 g of saturated fat 0 g of Trans Fat 16 g of unsaturated fat Cholesterol:89mg Sodium:582mg Carbohydrates:15g Fiber:1g Sugar:1g Protein:15g You may find it at:

About Julia

Hello, everyone! Hi, my name is Julia and I’m the chef and writer that brings you the recipes on Julia’s Simply Southern. I started my website so that I could provide easy-to-follow recipes that anybody could use to put a delicious home-cooked supper on the table for their family and friends. Thank you for taking the time to visit! Follow me on social media platforms such as Facebook, Twitter, Instagram, Pinterest, and YouTube.

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