Description: A delightful and refreshing seafood pasta salad perfect for picnics, barbecues, or a light summer lunch. This recipe combines tender pasta with succulent shrimp and crab meat, tossed in a creamy, tangy dressing. It’s quick to prepare, bursting with flavor, and sure to be a crowd-pleaser.
Ingredients:
- 8 oz rotini, penne, or preferred pasta
- 1 cup cooked shrimp, peeled and deveined, medium-sized or larger
- 1 cup crab meat, fresh or pasteurized, picked over for shells
- 1/2 cup chopped celery, finely diced for texture
- 1/2 cup cherry tomatoes, halved or quartered if large
- 1/4 cup diced red onion, finely diced
- 1/2 cup mayonnaise, high-quality, full-fat or light depending on preference
- 2 tbsp lemon juice, fresh is best
- 1 tbsp Dijon mustard, adds a tangy depth
- 1/4 cup chopped fresh parsley, for garnish and freshness (optional)
- Salt and pepper to taste
- Optional: 1/4 teaspoon Old Bay seasoning, for extra seafood flavor
- Optional: Pinch of red pepper flakes, for a touch of heat
Preparation:
This recipe involves cooking the pasta, preparing the seafood and vegetables, creating the creamy sauce and combining all the elements together. Each step is important to ensuring a delightful and palatable dish.
Step 1: Cook the Pasta
Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Al dente means that the pasta is cooked through but still has a slight bite to it. This prevents the pasta from becoming mushy in the salad. Once cooked, drain the pasta immediately and rinse it under cold water to stop the cooking process. This also helps to remove excess starch, preventing the pasta from sticking together. Set the pasta aside to cool completely. This is crucial; warm pasta will cause the mayonnaise-based dressing to become oily and separate.
Step 2: Prepare the Shrimp and Crab
Ensure the shrimp is fully cooked, peeled, and deveined. If using frozen shrimp, thaw it completely before cooking. You can either boil the shrimp for 2-3 minutes until pink and opaque or sauté it in a pan with a little olive oil and garlic for added flavor. Let the shrimp cool slightly before adding it to the salad.
For the crab meat, carefully pick through it to remove any bits of shell. If using pasteurized crab meat, drain any excess liquid. Fresh crab meat will have a sweeter, more delicate flavor, while pasteurized crab meat is more convenient.
Step 3: Chop the Vegetables
Finely dice the celery and red onion. The small dice will ensure that the vegetables are evenly distributed throughout the salad and provide a pleasant crunch without being overpowering. Halve or quarter the cherry tomatoes, depending on their size. If the tomatoes are very juicy, you can gently squeeze out some of the seeds to prevent the salad from becoming too watery. If you’re using parsley, chop it up finely.
Step 4: Make the Dressing
In a medium-sized bowl, whisk together the mayonnaise, lemon juice, and Dijon mustard until smooth and creamy. Taste and adjust the seasoning with salt and pepper. You may need to add more lemon juice for extra tang or a pinch of sugar if the dressing is too tart. The dressing should be well-balanced and flavorful. If desired, add a dash of Old Bay seasoning for an extra seafood kick or a pinch of red pepper flakes for a touch of heat.
Step 5: Assemble the Salad
In a large bowl, combine the cooled pasta, cooked shrimp, crab meat, chopped celery, red onion, and cherry tomatoes. Pour the dressing over the pasta mixture and gently toss to coat everything evenly. Be careful not to overmix, as this can cause the crab meat to break apart. Sprinkle the chopped fresh parsley over the salad for garnish and added freshness (if using). Cover the bowl and refrigerate the salad for at least 30 minutes to allow the flavors to meld together. This also helps to chill the salad thoroughly, making it more refreshing. Before serving, taste and adjust the seasoning if necessary.
Why You Will Love This Recipe
This seafood pasta salad is incredibly versatile and easy to customize to your liking. It is light and refreshing, making it perfect for warm weather. The creamy dressing perfectly complements the sweet seafood and crunchy vegetables. It’s also a great make-ahead dish, allowing the flavors to develop even further over time. The combination of shrimp and crab provides a delightful taste and texture. The recipe is relatively quick to prepare, perfect for busy weeknights or weekend gatherings. You can easily adjust the ingredients to suit your dietary needs or preferences, such as using gluten-free pasta or substituting the mayonnaise with Greek yogurt for a lighter option.
COOKING Rating
Easy
Serving Suggestions:
- Serve chilled as a side dish at picnics, barbecues, or potlucks.
- Serve as a light and refreshing lunch or dinner.
- Serve on a bed of lettuce or mixed greens for a more substantial salad.
- Pair with grilled vegetables, crusty bread, or a crisp white wine.
- Serve as an appetizer in small bowls or on crackers.
- Garnish with additional fresh parsley or a sprinkle of paprika.
- Add avocado for extra creaminess.
- Mix in a few drops of hot sauce for extra kick.
Tips:
- Don’t overcook the pasta! Al dente is key to preventing a mushy salad.
- Make sure the pasta is completely cool before adding the dressing.
- Adjust the dressing to your liking – add more lemon juice for tang or mayonnaise for creaminess.
- For best flavor, refrigerate the salad for at least 30 minutes before serving.
- This salad can be made ahead of time and stored in the refrigerator for up to 2 days.
- Use high-quality mayonnaise for the best flavor.
- Add other vegetables to the salad, such as bell peppers, cucumbers, or olives.
- Substitute the crab meat with imitation crab meat for a more budget-friendly option.
- If you don’t have Dijon mustard, you can use yellow mustard or omit it altogether.
- Try adding a pinch of sugar to the dressing to balance the acidity of the lemon juice.
- Be gentle when mixing the salad to prevent the crab meat from breaking apart.
- If you like, you can add fresh dill.
Prep Time: 15 minutes Cook Time: 10 minutes Total Time: 25 minutes
Nutritional Information:
(Approximate values per serving, will vary based on specific ingredients and serving size)
- Calories: 400-500
- Protein: 25-30g
- Sodium: 500-700mg
Conclusion
This Creamy Seafood Pasta Salad with Shrimp & Crab is a delightful and versatile dish that is perfect for any occasion. It’s quick to prepare, packed with flavor, and easy to customize to your liking. Whether you’re serving it at a summer barbecue, packing it for a picnic, or enjoying it as a light lunch, this salad is sure to be a hit. The combination of tender pasta, succulent seafood, and tangy dressing creates a harmonious blend of flavors and textures that will leave you wanting more. So, gather your ingredients, follow the simple steps, and prepare to indulge in this delicious and refreshing seafood pasta salad! It’s a guaranteed crowd-pleaser and a fantastic way to enjoy the flavors of the sea.
Questions and Answers:
Q1: Can I make this salad ahead of time?
A: Absolutely! In fact, it’s even better if you do. The flavors meld together beautifully when the salad is refrigerated for at least 30 minutes before serving. You can prepare it up to 2 days in advance and store it covered in the refrigerator. Just be sure to give it a good stir before serving.
Q2: I don’t have crab meat. What can I substitute it with?
A: If you don’t have crab meat, you can substitute it with imitation crab meat (also known as surimi), which is a more budget-friendly option. You could also use more shrimp, cooked lobster meat, or even flaked white fish like cod or haddock. The key is to choose a seafood that has a delicate flavor and a tender texture.
Q3: Can I use a different type of pasta?
A: Yes, you can definitely use a different type of pasta! Rotini, penne, and farfalle (bowties) are all great choices because their shapes hold the dressing well. However, you can also use other types of pasta like fusilli (spirals), shells, or even elbow macaroni. Just make sure to cook the pasta al dente to prevent it from becoming mushy in the salad.
Q4: I’m not a fan of mayonnaise. Is there a healthier alternative?
A: Yes, there are several healthier alternatives to mayonnaise. You can use Greek yogurt, which is a great source of protein and has a tangy flavor that complements the seafood. You can also use a combination of Greek yogurt and a small amount of mayonnaise to reduce the fat content without sacrificing the creamy texture. Other options include avocado mayonnaise or a vinaigrette-based dressing.
Q5: Can I add other vegetables to this salad?
A: Absolutely! Feel free to add other vegetables to customize the salad to your liking. Some great additions include diced bell peppers (red, yellow, or orange), chopped cucumber, sliced black olives, or even some steamed broccoli florets. Just make sure to chop the vegetables into small pieces so they are evenly distributed throughout the salad. Adding vegetables not only enhances the flavor and texture but also adds extra nutrients.
