Looking for a dish that’s fresh, flavorful, and perfect for any occasion? Seafood Pasta Salad is here to impress! With tender tri-color pasta, crisp celery, sweet peas, and imitation crabmeat all coated in a creamy, tangy dressing, this salad is bursting with flavor and texture. It’s the ultimate crowd-pleaser that’s easy to make ahead and perfect for picnics, potlucks, or a refreshing summer meal. Trust me, once you try it, you’ll be making it all year long, just like flwrpwr60’s family does!
Easy Seafood Pasta Salad Recipe
This Seafood Pasta Salad combines the best of creamy and fresh flavors. The tri-color pasta adds a fun visual pop, while the imitation crab gives the dish a subtle seafood flair. Sweet green peas, crunchy celery, and a zesty dressing made with mayonnaise, vinegar, and just a touch of sugar make every bite a delightful balance of textures and tastes.
It’s a great dish for hot summer days when you need something light and satisfying. Serve it as a side dish, a light lunch, or even as the centerpiece of a picnic spread. Plus, it’s simple to customize to suit your family’s tastes!
Why Our Seafood Pasta Salad Is the Best
Our Seafood Pasta Salad is not just a salad—it’s a creamy, refreshing, and versatile dish that’s perfect for any gathering. The combination of creamy dressing, sweet crab, and crisp vegetables ensures every bite is bursting with flavor.
Ingredients Notes for Seafood Pasta Salad
Each ingredient in this Seafood Pasta Salad Recipe plays a key role in making it a dish that’s as delicious as it is satisfying.
- 1 ½ (8-ounce) packages tri-color pasta: Adds color and fun to the salad while serving as the perfect base. Cook it al dente for the best texture.
- 3 stalks celery: Provides crunch and freshness.
- 1 pound imitation crabmeat: Adds a sweet, seafood flavor that’s light and affordable. You can substitute it with shrimp or real crab for a more elevated dish.
- 1 cup frozen green peas: Adds sweetness and a pop of bright green color. Thaw them with hot water before using.
- 1 cup mayonnaise: Forms the creamy base of the dressing. For a lighter option, you can use half mayonnaise and half Greek yogurt.
- 1 ½ tablespoons white sugar: Adds a touch of sweetness to balance the tanginess of the dressing.
- 2 tablespoons white vinegar: Gives the dressing a tangy kick.
- 3 tablespoons milk: Thins out the dressing, making it silky and easy to toss with the pasta.
- 1 teaspoon salt: Enhances all the flavors.
- ¼ teaspoon ground black pepper: Adds just a hint of spice to the dressing.
Kitchen Tools Needed for Seafood Pasta Salad
- Large pot (for boiling pasta)
- Colander
- Mixing bowls (large and medium)
- Whisk
- Cutting board and knife
How to Make Seafood Pasta Salad
This Seafood Pasta Salad comes together in just a few simple steps. Make it ahead to let the flavors meld for an even tastier dish!
1. Cook the Pasta
Bring a large pot of lightly salted water to a boil. Add 1 ½ packages of tri-color pasta and cook for 8–10 minutes, or until al dente. Drain and rinse the pasta under cold water until completely cool. This prevents the pasta from sticking together and keeps it from overcooking.
2. Prep the Ingredients
While the pasta cooks, chop 3 stalks of celery into small pieces and roughly chop 1 pound imitation crabmeat. Run hot water over 1 cup frozen green peas to thaw them.
3. Make the Dressing
In a large bowl, whisk together 1 cup mayonnaise, 1 ½ tablespoons white sugar, 2 tablespoons white vinegar, 3 tablespoons milk, 1 teaspoon salt, and ¼ teaspoon ground black pepper. Whisk until smooth and creamy.
4. Combine the Salad
Add the cooled pasta, chopped celery, imitation crabmeat, and thawed peas to the bowl with the dressing. Gently toss until everything is evenly coated. Taste and adjust the salt, sugar, or mayonnaise to your liking.
5. Chill and Serve
Cover the salad and chill in the refrigerator for at least 5 hours, or overnight if possible. The chilling time allows the flavors to meld and the salad to become extra creamy. Serve cold and enjoy!
How to Store Seafood Pasta Salad
Store any leftover Seafood Pasta Salad in an airtight container in the refrigerator for up to 3 days. Be sure to stir the salad before serving again, as the dressing may settle at the bottom.
If you’d like to make the salad ahead of time, keep the dressing and the pasta mixture separate. Toss them together just before serving for maximum freshness.
Seafood Pasta Salad Variations
- Shrimp Pasta Salad: Swap the imitation crab for cooked shrimp for a more upscale version.
- Tuna Pasta Salad: Use canned tuna in place of crab for a budget-friendly twist.
- Veggie-Loaded Salad: Add chopped bell peppers, cucumbers, or cherry tomatoes for extra crunch and color.
- Lighter Version: Replace half the mayonnaise with plain Greek yogurt for a healthier option.
- Gluten-Free Version: Use gluten-free pasta to make the dish suitable for everyone.
Feel free to customize this salad based on what you have in your fridge or pantry!
What to Serve with Seafood Pasta Salad
This Seafood Pasta Salad is versatile and pairs well with a variety of dishes. Here are some ideas:
- Garlic Bread: A warm, crusty loaf of garlic bread complements the creamy salad perfectly.
- Grilled Chicken or Fish: Serve this as a side dish to balance the richness of grilled protein.
- Fresh Fruit Salad: Add a refreshing contrast with a medley of fresh berries, melons, and citrus.
- Lemonade or Iced Tea: These drinks pair beautifully with the light, tangy flavors of the salad.
For a creative serving idea, spoon the salad into hollowed-out tomatoes or avocado halves for an elegant presentation.
Top Tips for Perfect Seafood Pasta Salad
- Don’t overcook the pasta: Cooking the pasta al dente ensures it holds up well in the salad and doesn’t turn mushy.
- Chill for maximum flavor: Letting the salad sit in the fridge allows the flavors to meld together beautifully.
- Taste and adjust the dressing: Everyone’s preferences vary, so feel free to tweak the salt, sugar, or mayonnaise to suit your palate.
- Use fresh ingredients: Crisp celery, sweet peas, and high-quality mayonnaise make a big difference in the final taste.
- Serve cold: This salad is best enjoyed chilled for maximum refreshment.
Helpful Notes
- To toast the peas slightly, sauté them in a dry pan for 1-2 minutes before adding them to the salad.
- If the salad feels dry after chilling, add a splash of milk to loosen the dressing.
- For a more authentic seafood flavor, add a splash of lemon juice or Old Bay seasoning to the dressing.
Tips from Well-Known Chefs
- Ina Garten: Use high-quality mayonnaise for the best flavor. Homemade mayo works beautifully in this dish!
- Giada De Laurentiis: Add fresh herbs like parsley or dill to brighten up the flavors.
- Gordon Ramsay: Always taste as you go to ensure the seasoning is balanced perfectly.
Frequently Asked Questions (FAQ)
1. Can I use real crab instead of imitation crab?
Yes, real crab will make the dish even more flavorful and luxurious!
2. Can I make this salad ahead of time?
Absolutely! In fact, this salad tastes better after chilling for a few hours.
3. What if I don’t like peas?
You can omit the peas or replace them with another vegetable like diced cucumber or shredded carrots.
4. Can I use a different type of pasta?
Yes, any short pasta like rotini, penne, or shells will work well in this recipe.
5. How can I make this salad dairy-free?
Substitute the milk with unsweetened almond milk or another plant-based milk, and use a dairy-free mayonnaise.
This Seafood Pasta Salad is creamy, refreshing, and oh-so-satisfying—perfect for your next picnic, potluck, or family gathering. Enjoy!
Seafood Pasta Salad Recipe
Ingredients
For the Salad:
- – 1 ½ 8 oz packages tri-color pasta
- – 3 stalks celery chopped
- – 1 pound imitation crabmeat chopped
- – 1 cup frozen green peas defrosted
For the Dressing:
- – 1 cup mayonnaise
- – 1 ½ tablespoons white sugar
- – 2 tablespoons white vinegar
- – 3 tablespoons milk
- – 1 teaspoon salt
- – ¼ teaspoon ground black pepper
Instructions
- Cook the Pasta: Bring a large pot of lightly salted water to a boil. Add the tri-color pasta and cook for 8-10 minutes or until al dente. Drain and rinse under cold water until cooled.
- Prep the Ingredients: While the pasta is cooking, chop the celery and imitation crab. Run hot water over the frozen peas to defrost them.
- Make the Dressing: In a large bowl, whisk together the mayonnaise, sugar, vinegar, milk, salt, and pepper until smooth and creamy.
- Combine Salad Ingredients: Add the cooked pasta, chopped celery, imitation crab, and defrosted peas to the dressing. Stir gently until all ingredients are evenly coated. Adjust salt, sugar, or mayonnaise to taste, if needed.
- Chill: Cover the bowl and refrigerate for at least 5 hours (preferably overnight) to allow the flavors to meld.
- Serve: Serve chilled as a side dish or main course. Enjoy!
Notes
- Customizations: Add other vegetables like diced bell peppers or cucumbers for extra crunch.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Protein Variations: Substitute imitation crab with shrimp, cooked lobster, or canned tuna for a different twist.
