Best 9 Seafood Pasta Salad Recipes

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Indulge in a refreshing and flavorful journey with our tantalizing seafood pasta salad! This delightful dish combines the essence of the sea with the vibrant colors of fresh vegetables, creating a symphony of flavors that will delight your palate. Dive into a medley of succulent shrimp, tender calamari, and flaky fish, each cooked to perfection and marinated in a zesty dressing. The pasta, cooked al dente, provides a satisfying bite that complements the seafood beautifully.

Enhancing the flavors even further are an array of crisp vegetables, including bell peppers, cucumbers, and cherry tomatoes, adding a delightful crunch and freshness. A sprinkle of aromatic herbs, such as basil and parsley, adds a touch of herbal elegance, while a squeeze of lemon juice brightens up the dish with a burst of citrus.

For those desiring a creamy twist, a variation of the recipe incorporates a luscious creamy dressing, marrying the seafood and vegetables in a velvety embrace. This version offers a rich and indulgent experience, perfect for special occasions or a luxurious lunch.

Alternatively, if you prefer a lighter and more vibrant flavor profile, a vinaigrette dressing is the perfect choice. The tangy vinaigrette, made with a blend of olive oil, vinegar, and Dijon mustard, enhances the natural flavors of the seafood and vegetables, resulting in a refreshing and invigorating dish that is perfect for a summer picnic or a light and healthy meal.

No matter your preference, this seafood pasta salad promises an explosion of flavors and textures that will tantalize your taste buds. Join us on this culinary adventure as we explore the depths of this delightful dish, offering variations to suit every palate and occasion.

Let's cook with our recipes!

SEAFOOD PASTA SALAD



Seafood Pasta Salad image

This side dish's sweet dressing has a bit of kick that combines perfectly with the pasta, seafood and veggies. Elizabeth Halfman of Davenport, Iowa shares the recipe.

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 10 servings.

Number Of Ingredients 9

8 ounces uncooked spiral pasta
1/2 cup mayonnaise
1/2 cup Thousand Island salad dressing
3 to 4 drops hot pepper sauce
1 package (8 ounces) imitation crabmeat, chopped
1 package (5 ounces) frozen cooked salad shrimp, thawed
1 cup fresh broccoli florets
1 cup fresh cauliflowerets
1/2 cup diced celery

Steps:

  • Cook pasta according to package directions. Meanwhile, in a large bowl, combine the mayonnaise, salad dressing and hot pepper sauce. Stir in the crab, shrimp, broccoli, cauliflower and celery. , Drain pasta and rinse in cold water. Gently stir into shrimp mixture. Cover and refrigerate until serving.

Nutrition Facts : Calories 253 calories, Fat 13g fat (2g saturated fat), Cholesterol 38mg cholesterol, Sodium 352mg sodium, Carbohydrate 23g carbohydrate (3g sugars, Fiber 1g fiber), Protein 9g protein.

LINDA'S SEAFOOD PASTA SALAD



Linda's Seafood Pasta Salad image

I love the flavors in this pasta salad with the addition of the lemon, shrimp and Old Bay Seasoning! I often substitute whole wheat pasta in this dish... I also double the mayonnaise, Old Bay seasoning and lemon, adding half when I initially make it, then just before serving I add some more, so it isn't dry after sitting in the fridge for flavors to meld... Sometimes I just double up on the shrimp or the crabmeat instead of using both together... Either way, this recipe is a KEEPER for sure!

Provided by Lindas Busy Kitchen

Categories     Crab

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 11

8 ounces shell pasta
1 1/2 teaspoons lemon juice
1/2 cup celery, finely chopped
2 tablespoons onions, minced
6 ounces fresh baby shrimp, cooked and peeled
8 ounces fresh crabmeat, chopped
1/2 cup mayonnaise
1 -2 teaspoon Old Bay Seasoning, to taste
1/2 cup frozen peas, thawed
1 tablespoon parsley
salt and pepper, to taste

Steps:

  • Cook pasta according to pkg. directions.
  • Drain, and rinse in cold water.
  • Immediately toss with lemon juice.
  • Mix in the remaining ingredients.
  • Chill for several hours.
  • Serve on a bed a lettuce.

PASTA SEAFOOD SALAD



Pasta Seafood Salad image

This recipe is adapted from a Silver Palate cookbook; the main difference is that I took out the squid rings! I've been making it for 20 years. It's a delicious spring or summer dinner, and is a pretty company dish. Serve with a lettuce & tomato salad, and a loaf of crusty bread - sublime! It's easy to make, and is quick unless you have to shell the shrimp. You can use any type of pasta, but the small shells are best because when the salad gets mixed together, the peas nestle into the shells and look very cute!

Provided by appleydapply

Categories     Summer

Time 30m

Yield 6 serving(s)

Number Of Ingredients 12

1 lb medium raw shrimp, shelled and deveined
1 lb bay scallop, rinsed
1/2 lb small shell pasta (or another interesting shape such as twists)
1 cup frozen tiny peas, thawed
1/2 cup diced sweet red pepper
1/2 cup purple onion, finely chopped
1/2 cup olive oil
1 cup fresh basil leaf
3 tablespoons lemon juice (freshly squeezed)
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup Greek olive

Steps:

  • Bring a large pot of salted water to boil, drop in the shrimp and scallops, cook for one minute, and drain immediately.
  • Bring another large pot of salted water to boil. Cook the pasta as directed on the package, until tender but not mushy. Drain.
  • Toss the cooked pasta and seafood in a large bowl (make sure they are both well drained).
  • Add the peas (no need to cook them), red pepper, and onion, and toss.
  • Place dressing ingredients (olive oil, basil leaves, lemon juice, salt, and pepper) in a food processor bowl fitted with a metal blade. Process until basil is very fine. Pour over the pasta/seafood mixture and mix well. Taste and add salt, pepper, and/or lemon juice as necessary.
  • Place the salad in a serving bowl or mound it on a platter. Scatter with greek olives.
  • Serve immediately, or cover and refrigerate. Salad tastes better when at room temperature, so if refrigerating until later, be sure to take it out of the fridge for 30 minutes before serving.

Nutrition Facts : Calories 504.1, Fat 23, SaturatedFat 3.2, Cholesterol 140, Sodium 653.3, Carbohydrate 38.7, Fiber 3.7, Sugar 3.3, Protein 34.9

EASY SEAFOOD PASTA SALAD



Easy Seafood Pasta Salad image

Rainbow pasta dotted with green peas, green peppers, onions, carrots, celery, and imitation crabmeat is wrapped in a creamy dressing with a touch of sweetness.

Provided by DeaLeslie

Categories     Salad     Seafood Salad Recipes     Crab Salad Recipes

Time 5h40m

Yield 8

Number Of Ingredients 13

1 ½ (8 ounce) packages tri-color pasta
1 cup mayonnaise, or to taste
3 tablespoons milk
2 tablespoons apple cider vinegar
1 ½ tablespoons white sugar
1 teaspoon salt, or to taste
¼ teaspoon ground black pepper, or to taste
1 pound imitation crabmeat
2 cups frozen green peas, thawed
6 carrots, diced
3 stalks celery, diced
1 green bell pepper, diced
½ sweet onion, diced

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook the tri-color pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, 8 to 10 minutes. Rinse pasta under cold water until cool; drain.
  • Whisk mayonnaise, milk, vinegar, sugar, salt, and black pepper together in a large bowl until smooth. Add pasta, imitation crabmeat, peas, carrots, celery, green pepper, and onion; mix until evenly coated. Cover the bowl with plastic wrap and refrigerate to let flavors combine, at least 5 hours.

Nutrition Facts : Calories 479.4 calories, Carbohydrate 55.6 g, Cholesterol 22.3 mg, Fat 23.2 g, Fiber 5.3 g, Protein 13 g, SaturatedFat 3.6 g, Sodium 1021.5 mg, Sugar 13.1 g

SEAFOOD AND PASTA SALAD



Seafood And Pasta Salad image

Provided by Jacques Pepin

Categories     pastas, salads and dressings

Time 40m

Yield Forty servings

Number Of Ingredients 13

2 pounds creste di gallo, small penne or bow-tie pasta
2 cups, plus 2 tablespoons, extra-virgin olive oil
4 pounds mussels
1 cup dry white wine
1 1/2 pounds sea scallops
1 1/2 pounds medium shrimp, shelled
2 cups shellfish cooking juices (from above)
2 quarts mixed fresh herbs (basil, parsley, chives and tarragon), stemmed and lightly packed
1/2 cup Dijon mustard
1/4 cup red-wine vinegar
1 cup commercial mayonnaise or 2 egg yolks (see note)
1 tablespoon Tabasco sauce
1 1/2 tablespoons salt

Steps:

  • Place 10 quarts of water in a large stockpot and bring to a rolling boil. Add the pasta and bring the water back to a boil (this will take about 5 minutes). Cook the pasta until done to your liking, but take care not to undercook it. Drain in a colander and cool under a spray of cold water. Drain again and toss in a container with 2 tablespoons of the olive oil. Cover and refrigerate.
  • Wash the mussels carefully under cool water and place them in a large pot with the wine. Cover, bring to a boil and cook, covered, for 5 minutes, shaking the pan occasionally, until all the mussels have opened. Drain, reserving the cooking juices (about 1 1/2 cups) in a bowl. When cool enough to handle, shell the mussels, removing and discarding any beards. Set the mussels aside. Return the cooking juices to the saucepan, pouring them in slowly to avoid adding any sandy residue from the bottom of the bowl.
  • Wash the scallops and cut them into 1/2-inch pieces. Cut each of the shrimp into 3 pieces. Add the scallops and shrimp to the saucepan containing the mussel cooking juices and bring to a boil. Remove from the heat and drain, again reserving the juices.
  • In a large bowl, combine the scallops, shrimp and mussels. Set aside.
  • For the herb sauce, place 1 cup of the reserved cooking juices and the herbs in the bowl of a food processor and process until pureed. Add the mustard, vinegar, mayonnaise or egg yolks, Tabasco and salt. Process until well mixed. With the machine running, add the remaining 2 cups of olive oil. Transfer the mixture to a large bowl and stir in the remaining 1 1/2 cups of shellfish cooking juices (adjust with water if necessary). The pasta, shellfish and sauce can all be prepared a day ahead and refrigerated until ready to assemble.
  • Combine the pasta, shellfish and herb sauce. Mix well. To serve, arrange on large platters or in bowls for serving as part of a buffet.

Nutrition Facts : @context http, Calories 204, UnsaturatedFat 5 grams, Carbohydrate 20 grams, Fat 7 grams, Fiber 1 gram, Protein 13 grams, SaturatedFat 1 gram, Sodium 371 milligrams, Sugar 1 gram, TransFat 0 grams

THE ULTIMATE CREAMY CHILLED SEAFOOD PASTA SALAD



The Ultimate Creamy Chilled Seafood Pasta Salad image

Especially well suited for summertime entertaining-- I like to prepare this creamy chilled seafood pasta salad in the morning, refrigerate, and serve to guests in the evening outside on the patio accompanied with a crusty baguette, butter, and a good bottle of white wine! Be sure to serve this salad well-chilled.

Provided by BecR2400

Categories     Brunch

Time 30m

Yield 10 serving(s)

Number Of Ingredients 20

12 -16 ounces shell pasta, cooked (measured dry)
1 cup mayonnaise
1 1/2 lbs imitation crabmeat, chunks (or use real crab or shrimp)
1 -2 teaspoon lemon zest, minced small
fresh lemon juice (1 to 2 squeezes)
1/2 cup onion, chopped
2 celery ribs, with leaves thinly sliced
1 cup broccoli floret, broken up (cooked al dente)
6 small dill pickles, slivered
2 tablespoons sweet pickle relish
1 tablespoon capers, finely minced
2 -3 tablespoons fresh chives, chopped
1/4 cup fresh parsley, chopped
1/4 cup Spanish olives, chopped
2 -4 dashes garlic powder
2 -3 hard-boiled eggs, chopped
1 1/2 cups cheddar cheese cubes
1 1/2 cups cherry tomatoes, halved
salt & pepper, to taste
lettuce leaf, for garnish

Steps:

  • Mix ingredients in order given; season to taste with salt & pepper.
  • Garnish with chopped chives and lemon wedges. Cover and keep refrigerated until serving time.
  • Best chilled for 6 to 8 hours to allow flavors to marry.
  • Serve well chilled, atop a bed of crisp salad greens.
  • A lovely light summertime main-dish, or starter. Serve this salad well-chilled with a crusty baguette, butter, and a good bottle of white wine (such as Chablis).

Nutrition Facts : Calories 408, Fat 17.6, SaturatedFat 6, Cholesterol 82.9, Sodium 1274.2, Carbohydrate 43.2, Fiber 2.1, Sugar 4.8, Protein 19.9

CREAMY SEAFOOD PASTA SALAD



Creamy Seafood Pasta Salad image

"Salad Envy": That's what they'll have when you show up at the next potluck with this creamy, colourful and delicious offering. You can tell them it's low in calories too, but they probably won't believe you. :wink: Substitute the shrimp with salmon, tuna or lobster for a different taste experience. Note: After several hours of chilling, the pasta will absorb some of the dressing. To return it to a creamier consistency, simply add one or two tablespoons of salad dressing. Cooking time does not include time for refrigeration. Created for the Craze-E Salad Contest.

Provided by Diana 2

Categories     Vegetable

Time 45m

Yield 8-16 serving(s)

Number Of Ingredients 14

2 cups shell pasta, small
1 cup small baby shrimp, precooked frozen
3/4 cup fat-free salad dressing, I prefer the Miracle Whip brand
1 teaspoon Tabasco sauce
2 tablespoons chives, chopped
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 tablespoon fresh lemon juice
1 lemon, zest of
1 cup frozen green pea
1 zucchini, 6 - 7-inch long, diced (green or yellow)
5 red radishes, thinly sliced
1/3 cup vidalia onion, diced
1 head lettuce, leaves

Steps:

  • Cook pasta until al-dente. Drain then rinse in cold water. Allow to drain.
  • Rinse frozen shrimp under cold running water. Drain, wrap in paper towels and set aside.
  • In a small bowl, combine salad dressing, tabasco sauce, chives, salt, pepper, lemon juice and zest.
  • In a large bowl, mix together pasta, frozen peas, zucchini, radishes, onions and dressing mixture.
  • Gently toss in the shrimp. Refrigerate for 1 to 12 hours.
  • To serve, line a serving bowl or platter with lettuce leaves. Top with the salad mixture. Garnish, if desired, with rows of radish slices, chopped chives and/or shrimp.

KITTENCAL'S SEAFOOD PASTA SALAD



Kittencal's Seafood Pasta Salad image

The amounts listed are only a guideline you may adjust all amounts to taste, fresh lemon juice only please, use fresh cooked crab meat or imitation, whatever you prefer to use, if using previously frozen then thawed shrimp hand squeeze out all excess moisture from the shrimp before using in the salad, plan ahead there is a chilling time before serving.

Provided by Kittencalrecipezazz

Categories     Potluck

Time 25m

Yield 8 serving(s)

Number Of Ingredients 17

1 (8 ounce) package dry small shell pasta
1 lb small cooked shrimp (chopped or left whole)
1 lb cooked crabmeat (can use imitation crab meat)
1 large stalk celery, diced
1 red bell pepper, seeded and chopped
2 large green onions, chopped
1 1/2 cups finely cubed provolone cheese (or use mozzarella cheese or cheese of choice)
1/2 cup frozen peas, thawed (optional, or can use 1/3 cup sliced black olives)
1/2 cup mayonnaise (such as Hellman's mayonnaise)
1/2 cup salad dressing (such as Miracle Whip salad dressing)
1/2 cup sour cream
1/2-1 teaspoon garlic powder
3 tablespoons fresh lemon juice
1 teaspoon Old Bay Seasoning (or use more)
salt & freshly ground black pepper (to taste)
hot sauce (to taste, such as Louisiana hot sauce or Tabasco sauce)
whipping cream (use only if needed)

Steps:

  • In a pot cook the shell pasta in boiling water until al dente (leave slightly firm, do not over cook) drain, then rinse the pasta under cold water then allow to drain very well then transfer to a large bowl.
  • Add in cooked shrimp, crab meat, celery, red bell pepper, green onions, cubed mozzarella cheese and thawed peas or black olives (if using) toss to combine.
  • In a bowl whisk together the mayonnaise with salad dressing, sour cream, garlic powder, lemon juice and Old Bay seasoning (start with 1 teaspoon Old Bay and add in more to taste) pour over the salad and toss to combine, then mix in the hot sauce.
  • Season with salt and fresh ground black pepper.
  • If the salad is too dry for your liking then mix in some whipping cream or more mayonnaise.
  • Cover and chill for at least 4 hours or more before serving (the longer chilling time the better).

Nutrition Facts : Calories 425.2, Fat 17.5, SaturatedFat 7.6, Cholesterol 170.6, Sodium 1065.6, Carbohydrate 31.7, Fiber 1.9, Sugar 4.6, Protein 34.4

SEAFOOD PASTA SALAD



Seafood Pasta Salad image

Something different that's great for picnics. My family begs for it all year!

Provided by flwrpwr60

Categories     Salad     Seafood Salad Recipes     Crab Salad Recipes

Time 5h35m

Yield 8

Number Of Ingredients 10

1 ½ (8 ounce) packages tri-color pasta
3 stalks celery
1 pound imitation crabmeat
1 cup frozen green peas
1 cup mayonnaise
1 ½ tablespoons white sugar
2 tablespoons white vinegar
3 tablespoons milk
1 teaspoon salt
¼ teaspoon ground black pepper

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; rinse under cold water until cool and drain.
  • While pasta is cooking, chop celery and crabmeat. Run hot water over peas to defrost.
  • In a large bowl, whisk together the mayonnaise, sugar, vinegar, milk, salt and pepper. Add the pasta, celery and crabmeat and stir until evenly coated. Adjust the salt, sugar or mayonnaise to suit your taste. Chill several hours before serving.

Nutrition Facts : Calories 436.3 calories, Carbohydrate 46.4 g, Cholesterol 22.3 mg, Fat 22.9 g, Fiber 2.6 g, Protein 11.3 g, SaturatedFat 3.6 g, Sodium 962.2 mg, Sugar 8.8 g

Tips:

  • Use High-Quality Seafood: Opt for fresh, firm seafood with a mild aroma. Avoid any seafood that smells fishy or off.
  • Cook Seafood Properly: Overcooking seafood can make it tough and rubbery. Cook it just until opaque and flaky.
  • Choose the Right Pasta: Short pastas like penne, shells, or bow-tie work best in seafood pasta salads. They hold the sauce and seafood well.
  • Make a Flavorful Dressing: The dressing is key in a seafood pasta salad. Use a combination of olive oil, lemon juice, herbs, and spices to create a tangy, flavorful dressing.
  • Add Vegetables for Crunch and Color: Vegetables like bell peppers, tomatoes, cucumbers, and olives add crunch, color, and freshness to the salad.
  • Chill Before Serving: Seafood pasta salad is best when chilled. This allows the flavors to meld and the salad to firm up.

Conclusion:

Seafood pasta salad is a delicious and versatile dish that's perfect for summer gatherings, potlucks, or light meals. With its combination of tender seafood, flavorful dressing, and colorful vegetables, it's a dish that's sure to please everyone. Whether you're using shrimp, crab, or salmon, or a combination of seafood, be sure to cook it properly and use fresh, high-quality ingredients for the best results. With a little planning and effort, you can create a seafood pasta salad that's both delicious and visually appealing.

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