Seafood Pasta Salad (Print version)
A chilled Seafood Pasta Salad with shrimp, crab, crisp celery, red onion, lemon, dill, and a creamy dressing that stays bright.
# Ingredients:
For the pasta and seafood
01 -
12 oz (340 g) rotini, small shells, or bow tie pasta
02 -
1 lb (450 g) medium shrimp, peeled and deveined
03 -
8 oz (225 g) lump crab meat or flake-style imitation crab
04 -
1 tablespoon kosher salt for the pasta water, plus more to taste
For the vegetables
05 -
3 celery ribs, finely diced
06 -
1/3 cup (45 g) finely diced red onion
07 -
1/2 cup (75 g) halved cherry tomatoes, optional
For the lemon-dill dressing
08 -
1/2 cup (115 g) mayonnaise
09 -
2 tablespoons fresh lemon juice
10 -
1 tablespoon Dijon mustard
11 -
1 teaspoon seafood seasoning blend
12 -
2 tablespoons chopped fresh dill
13 -
2 tablespoons chopped fresh parsley
14 -
1/2 teaspoon black pepper
15 -
Lemon wedges, for serving
# Instructions:
01 -
Bring a large pot of salted water to a boil. Cook the pasta until al dente according to the package directions, then drain and rinse under cold water until fully cooled. Drain very well.
02 -
If using raw shrimp, bring a medium pot of water to a gentle simmer. Add the shrimp and cook for 2-3 minutes, until pink, firm, and opaque. Drain, rinse cold, and pat dry. If using cooked shrimp, pat it dry and cut large shrimp into bite-size pieces.
03 -
Drain the crab meat well and pick through it for any shell pieces. If using imitation crab, tear it into bite-size flakes.
04 -
In a large bowl, whisk together the mayonnaise, lemon juice, Dijon mustard, seafood seasoning, dill, parsley, black pepper, and a pinch of salt until smooth.
05 -
Add the cooled pasta, shrimp, crab, celery, red onion, and cherry tomatoes to the dressing. Fold gently with a spatula until everything is evenly coated.
06 -
Cover and refrigerate for at least 1 hour. Stir before serving, taste for salt and lemon, and serve cold with lemon wedges.
# Good to know:
01 -
Best chilled for at least 1 hour before serving.
02 -
Reserve a spoonful of dressing to refresh the salad if making it a day ahead.
03 -
Serve cold and keep chilled for picnics or cookouts.