We love this delicious cold pasta salad recipe during the summer months. It’s the perfect side dish for any grilled main course but it’s also a fantastic lunch or easy dinner when it’s too hot to eat anything warm.
Ingredients Needed
Seafood. Shrimp, lump crab meat, fresh lobster, scallops, clams and mussels will all be delicious in this salad. I’m not a huge fan of imitation crab meat but feel free to add it. Pasta. I used fusilli but any short pasta shapes will work. Elbow macaroni, rotini, pasta shells, etc. will all work. Vegetables: I used red onion and celery for crunch but other fresh vegetables like red bell peppers, scallions/green onions, cherry tomatoes, cucumber, etc. will all be delicious. For the dressing: Mayonnaise, sour cream, fresh lemon juice and seasonings. Old bay seasoning is a classic (especially since the celery seed adds so much flavor) but paprika, red pepper flakes, garlic powder, salt and black pepper work just as well. We also love adding fresh herbs like chives, fresh dill and parsley.
How to make Seafood Pasta Salad
Can I make this ahead?
Leftover seafood pasta salad can be kept in an airtight container in the fridge for up to 2 days. I like to make it an hour or two in advance and kept covered in the refrigerator before serving. As there is mayo in the dressing, I would suggest leaving it at room temperature for no more than 30 minutes.
Pasta Salad Recipes
