There’s something about chilled pasta salad on a warm day that just hits right.
And when it’s loaded with tender shrimp, flaky crab, and a zesty lemon dressing? Even better.
This seafood pasta salad has quickly become one of my favorite go-to dishes for picnics, potlucks, or light lunches by the beach.
Why I Love This Recipe
I love this seafood pasta salad because it’s packed with vibrant colors and briny, bright flavors.
It comes together fast, tastes even better the next day, and makes a light yet satisfying meal that feels like a vacation in a bowl.
What You’ll Need (Ingredient Highlights)
Pasta – Rotini or penne holds the creamy dressing and seafood bits perfectly.
Shrimp & Crab – Cooked, tender seafood brings a sweet, savory bite.
Fresh Veggies – Celery, cherry tomatoes, and red onion add crunch and color.
Dressing – A creamy mix of mayo, lemon, Dijon, and dill keeps everything light and zesty.
Pro Tips Before You Start
Don’t overcook the pasta — keep it al dente so it holds up after chilling.
Use real crab meat if available, but imitation works well too for a budget-friendly twist.
Chill the salad before serving — it really enhances the flavor.
How to Make Seafood Pasta Salad
Step 1: Cook the pasta
Bring a large pot of salted water to a boil.
Cook the pasta according to the package directions until al dente.
Drain and rinse with cold water to stop the cooking and cool it down.
Step 2: Prep the mix-ins
In a large bowl, combine the cooked pasta, shrimp, crab meat, chopped celery, halved cherry tomatoes, and diced red onion.
Gently toss everything together.
Step 3: Make the dressing
In a small bowl, whisk together the mayonnaise, lemon juice, Dijon mustard, salt, and pepper until smooth and creamy.
Step 4: Combine salad and dressing
Pour the dressing over the pasta and seafood mixture.
Add the chopped fresh dill.
Toss everything gently until well coated and evenly mixed.
Step 5: Chill before serving
Cover and refrigerate the salad for at least 30 minutes to let the flavors come together.
Step 6: Serve and enjoy
Serve cold with fresh lemon wedges on the side.
Enjoy this light and satisfying salad!
What to Serve It With
This seafood pasta salad pairs beautifully with:
Grilled corn on the cob
Garlic bread or baguette slices
Iced tea or a crisp white wine
Variations / Substitutions
Use tuna or cooked salmon instead of shrimp and crab.
Swap out the mayo for Greek yogurt for a lighter dressing.
Add cooked peas or diced cucumber for more crunch and green.
Storage & Leftovers
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Stir gently before serving again, as the dressing may separate slightly over time.
FAQs
Can I use canned seafood in this salad?
Yes, just make sure to drain it well before adding.
How far in advance can I make this?
You can make it a day ahead—it actually tastes better after chilling overnight.
Can I make this dairy-free?
Absolutely! Just ensure your mayo is dairy-free and skip the cheese if adding any extras.
Can I freeze this salad?
No, it’s best enjoyed fresh. Freezing changes the texture of the seafood and pasta.
Can I add extra veggies?
Yes! Chopped bell peppers, cucumbers, or even olives would work great.
Is this salad gluten-free?
Only if you use gluten-free pasta. All other ingredients are typically gluten-free.
What’s a good substitute for dill?
Fresh parsley, chives, or tarragon make great alternatives.
Final Thoughts
This seafood pasta salad is the kind of dish that makes people go back for seconds — and thirds.
It’s light but filling, rich but refreshing, and absolutely bursting with flavor.
Whether you’re prepping for a summer party or just treating yourself to a fresh weekday meal, this one’s a keeper.
