Description
This Easy Seafood Pasta Salad is the ultimate summer dish! Loaded with tender pasta, succulent shrimp, imitation crab, fresh veggies, and a creamy, tangy dressing, it’s perfect for potlucks, barbecues, or a light lunch.
Ingredients
Units
Scale
- 8 ounces elbow macaroni (or pasta of your choice)
- 1 cup cooked shrimp (peeled and deveined)
- 1 cup imitation crab meat, chopped (or real crab if preferred)
- 1/2 cup diced celery
- 1/2 cup diced red bell pepper
- 1/4 cup diced red onion
- 1/4 cup chopped fresh parsley
For the Dressing:
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1 teaspoon Old Bay seasoning (or to taste)
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Cook the Pasta:
- Boil the pasta in salted water according to package instructions. Drain and rinse under cold water to stop the cooking process. Set aside to cool completely.
- Prepare the Dressing:
- In a small bowl, whisk together mayonnaise, sour cream, Dijon mustard, lemon juice, Old Bay seasoning, garlic powder, salt, and pepper until smooth.
- Combine Ingredients:
- In a large mixing bowl, combine the cooked pasta, shrimp, crab meat, celery, bell pepper, red onion, and parsley.
- Add the Dressing:
- Pour the dressing over the salad and toss gently until everything is evenly coated.
- Chill and Serve:
- Cover and refrigerate for at least 1 hour to allow the flavors to meld. Serve cold, garnished with extra parsley if desired.
Notes
- Substitute Greek yogurt for sour cream or mayo for a lighter version.
- Add other seafood like scallops or lobster for a deluxe salad.
- Store leftovers in an airtight container in the fridge for up to 3 days.
