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Delicious Seafood Pasta Salad with shrimp, crab, and vegetables

Seafood Pasta Salad

A comforting and creamy seafood pasta salad infused with bright lemon and fresh dill, perfect for any gathering or meal prep.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American, Seafood
Calories: 450
Ingredients Method Notes

Ingredients
  

Pasta and Seafood
  • 8 oz rotini, penne, or your favorite pasta shape Use firm pasta for best bite.
  • 1 cup cooked shrimp, peeled and ready to go Cold shrimp from the market saves time.
  • 1 cup fresh crab meat, picked through for shells Pick crab meat carefully for shells.
Vegetables
  • 1/2 cup celery, chopped into small pieces
  • 1/2 cup cherry tomatoes, cut in half
  • 1/4 cup red onion, finely diced
Dressing
  • 1/2 cup good quality mayonnaise Good mayo matters for smooth dressing.
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon Dijon mustard
  • Salt and freshly ground pepper to taste Taste the dressing before adding salt.
  • 1 tablespoon fresh dill, finely chopped Fresh dill brightens the salad.
Garnish
  • Lemon wedges for serving Optional garnishes: chopped chives, a drizzle of olive oil.

Method
 

Preparation
  1. Bring a large pot of salted water to a boil, then add the pasta; cook until al dente per package directions.
  2. Drain the pasta well, then rinse with cold water to stop the cooking and cool it down quickly.
  3. Chop celery and halve the tomatoes. Finely dice the red onion.
Mixing
  1. In a large mixing bowl, gently combine the cooled pasta with the shrimp, crab meat, celery, cherry tomatoes, and red onion.
  2. In a separate bowl, whisk together the mayonnaise, lemon juice, Dijon mustard, salt, and pepper until smooth.
  3. Pour the creamy dressing over the pasta and seafood mixture, then sprinkle in the fresh dill and toss until everything is evenly coated.
Chilling
  1. Pop the salad in the fridge for at least 30 minutes to let the flavors marry.
  2. Serve cold with lemon wedges for squeezing.

Notes

For extra crunch, toss in a few cucumber slices when serving. Leftover idea: Make a quick sandwich with lettuce and the salad tucked inside.