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.