If you’re looking for the ultimate fresh and festive meal that feels like a little vacation in every bite, a Seafood Pasta Salad absolutely hits the spot. This colorful dish balances tender pasta with sweet shrimp, flavorful crab, and a medley of crisp veggies, all tossed in a creamy, zesty dressing. It’s easy enough for a quick lunch, yet impressive and irresistible for picnics, family gatherings, or summer celebrations. If you’re craving something cool, satisfying, and packed with seaside flavors, this is the salad to try!

Seafood Pasta Salad Recipe - Recipe Image

Ingredients You’ll Need

Part of the magic with this Seafood Pasta Salad is just how honestly simple the ingredients are, yet how much they work together to create something greater than the sum of their parts. Each one adds its own pop of flavor, color, or crunch, and together, they make every forkful sing.

Pasta (12 oz rotini, penne, or shells): Choose a bite-sized shape so every spoonful scoops up seafood and veggies easily!
Cooked shrimp (1/2 lb, peeled and deveined): Sweet, juicy shrimp brings major seafood flavor and a lovely pale pink color.
Crab meat or imitation crab (1/2 lb, chopped): Real or imitation both work—crab is sweet, flaky, and makes the salad taste luxuriously coastal.
Celery (1/2 cup, diced): For that fresh crunch and a light, garden-bright flavor.
Red bell pepper (1/2 cup, diced): Adds sweet crunch and vibrant color to every bite.
Red onion (1/4 cup, finely diced): A bit of gentle sharpness to keep things lively (rinse in cold water if you want to mellow the flavor).
Fresh parsley (1/4 cup, chopped, optional): Totally optional, but parsley brings a pop of green and a hint of herbiness.
Mayonnaise (1/2 cup): Creamy richness is key for the signature dressing.
Sour cream (1/4 cup): Just the right amount of tang to lighten the dressing and balance the mayo.
Lemon juice (2 tbsp): Lemon wakes up the salad with a little brightness and helps the seafood shine.
Dijon mustard (1 tbsp): Adds that subtle, classic sharpness that ties the creamy dressing together.
Old Bay seasoning or paprika (1 tsp): A classic seafood blend to bring warmth and gentle spice—or go with paprika for a milder, smoky flavor.
Garlic powder (1/2 tsp): Just enough to round out the savory notes.
Salt and black pepper, to taste: Essential for bringing all the flavors into perfect balance.

How to Make Seafood Pasta Salad

Step 1: Cook the Pasta

Bring a large pot of salted water to a rolling boil and cook your pasta just until al dente. This helps every noodle stay sturdy enough to hold up to the creamy dressing and mix-ins. Drain and rinse under cold water to cool, then set aside. The rinsing cools the pasta quickly and stops it from sticking together.

Step 2: Prepare the Seafood

If you’re using uncooked shrimp, give them a quick steam or boil just until they turn pink—overcooked shrimp can get tough. If they’re already cooked, a gentle rinse is fine. Chop your crab meat or imitation crab into bite-sized pieces, making sure there’s plenty in each forkful. Both should be cool before adding to the salad so nothing wilts the fresh veggies or dressing.

Step 3: Mix the Dressing

In a good-sized bowl, whisk together mayonnaise, sour cream, lemon juice, Dijon mustard, Old Bay seasoning (or paprika), garlic powder, plus a little salt and pepper. The dressing should be creamy but pourable, with a little tang and just enough spice to remind you of a day on the coast. Taste and adjust with a squeeze more lemon or an extra pinch of seasoning if needed.

Step 4: Assemble the Salad

In your largest mixing bowl, gently combine the cooled pasta with the diced celery, red bell pepper, red onion, parsley (if using), shrimp, and crab. Pour the creamy dressing over everything and toss until every piece is well coated. Go gently here—you want to keep the seafood in generous chunks. At this point, peek at the colors and mix-ins—if you love extra brightness, toss in a few more peppers or parsley.

Step 5: Chill and Serve

Scoop the Seafood Pasta Salad into a large serving bowl, cover, and refrigerate for at least an hour. This chilling time allows the flavors to meld together and the dressing to thicken ever so slightly. Right before serving, give it a gentle toss and add more salt and pepper if needed. This salad tastes even better after the flavors have had time to mingle!

How to Serve Seafood Pasta Salad

Garnishes

Add something extra on top for both looks and flavor. Try a sprinkle of fresh parsley, extra Old Bay or paprika, or lemon wedges around the platter for squeezing. For a special touch, arrange a few whole shrimp or extra crab chunks on top—so everyone knows exactly what they’re about to enjoy!

Side Dishes

This Seafood Pasta Salad is hearty enough to stand on its own, but it also pairs beautifully with light accompaniments. Think crusty bread, a simple green salad with a tart vinaigrette, or juicy slices of watermelon for a summery twist. If you want more of a seaside feast, serve alongside grilled corn or sliced avocado for a creamy contrast.

Creative Ways to Present

For parties or picnics, scoop salad into lettuce cups for fun single servings. Serving in martini glasses or small mason jars makes it the star of your appetizer table. Or, for a buffet, keep it in a chilled bowl set over ice, so every forkful stays deliciously cool and fresh.

Make Ahead and Storage

Storing Leftovers

Pop any leftover Seafood Pasta Salad into an airtight container and store it in the refrigerator immediately. It’s best enjoyed within 2 days for the freshest flavor and texture—though if you have a midnight craving, it’s fantastic straight from the fridge! If the dressing thickens, just add a splash of lemon juice and stir before serving.

Freezing

While technically you can freeze this salad, I don’t recommend it. The creamy dressing and delicate seafood don’t hold up well to freezing and thawing. The pasta can also turn mushy. It’s much, much better when enjoyed fresh or after a short chill in the refrigerator.

Reheating

This is really a salad to enjoy cold, so reheating isn’t necessary—and in fact, warming it will change both the texture and flavor of the seafood and creamy dressing. If you prefer it less chilly, just let it sit at room temperature for 15–20 minutes before serving.

FAQs

Can I use different types of seafood in this Seafood Pasta Salad?

Absolutely! While shrimp and crab are classics, feel free to mix in scallops, cooked lobster, or even chunks of firm white fish. Just make sure everything is cooked, cooled, and cut bite-sized so it blends well.

How far in advance can I make Seafood Pasta Salad?

You can make it up to a day ahead. In fact, letting the salad chill overnight allows the flavors to develop beautifully. Just give it a good stir before serving, and taste for any last-minute salt or lemon juice.

What pasta shapes work best?

Stick with short, sturdy shapes like rotini, penne, or small shells. They hold the dressing well and mix easily with all the chunky seafood and vegetables, so each bite is flavorful and balanced.

Is there a lighter version of the dressing?

For a lighter touch, you can use light mayonnaise and sour cream, or swap in Greek yogurt for part of the mayo. The citrus and spice still shine through, so the creamy texture remains without all the richness.

Can I make Seafood Pasta Salad without mayonnaise?

You can! Substitute with all Greek yogurt or a blend of yogurt and light sour cream. The flavor will be tangier, but still creamy and satisfying. If you miss the classic mayo note, add a splash of olive oil or extra Dijon for richness.

Final Thoughts

If you’re ready to treat yourself to a dish that feels special but couldn’t be easier to pull together, Seafood Pasta Salad is bound to become one of your summer traditions. Whether it’s shared at a backyard cookout or made just for you on a sunny afternoon, this salad is truly a celebration on a plate. Gather your ingredients, give it a try, and don’t be surprised if you find yourself coming back for seconds—this is comfort food with serious flair!