Creamy Seafood Pasta Salad
This Creamy Seafood Pasta Salad is loaded with tender shrimp, sweet crab meat, crisp vegetables, and a rich, flavorful dressing. It's an easy make-ahead recipe that's perfect for summer cookouts, potlucks, picnics, or a refreshing family meal.Prep Time20 minutesCook Time10 minutesChill Time2 hoursTotal Time2 hours 30 minutesServings8 servingsIngredientsFor the Salad1 pound rotini pasta1 pound cooked shrimp, peeled, deveined, and chopped if large8 ounces crab meat, flaked1 red bell pepper, finely diced1 green bell pepper, finely diced½ cup celery, finely chopped½ cup red onion, finely choppedFor the Creamy Dressing1½ to 2 cups mayonnaise2 tablespoons yellow mustard2 to 3 tablespoons sweet relish1 to 2 teaspoons Old Bay seasoning1 teaspoon garlic powder1 teaspoon onion powder1 teaspoon pickle juiceSalt, to tasteBlack pepper, to tasteInstructionsBring a large pot of salted water to a boil and cook the rotini until al dente according to the package directions.Drain the pasta and rinse it under cold water until completely cooled. Drain well and transfer to a large mixing bowl.If needed, cook the shrimp until pink and opaque, then cool completely. Pat the shrimp dry with paper towels.Drain the crab meat and carefully remove any shell fragments.In a medium bowl, whisk together the mayonnaise, yellow mustard, sweet relish, Old Bay seasoning, garlic powder, onion powder, pickle juice, salt, and black pepper until smooth.Add the shrimp, crab meat, diced bell peppers, celery, and red onion to the cooled pasta.Pour the dressing over the pasta mixture and gently toss until everything is evenly coated.Cover the bowl and refrigerate for at least 2 hours, or overnight for the best flavor.Stir before serving. If the salad seems dry after chilling, mix in a little extra mayonnaise to restore its creamy texture.Garnish with fresh parsley or a light sprinkle of Old Bay seasoning if desired, then serve chilled.NotesCook the pasta just until al dente to prevent it from becoming soft after chilling.Make sure the pasta and seafood are completely cool before adding the dressing.Reserve a small amount of dressing to stir in before serving if making the salad ahead of time.Fresh lump crab provides the best flavor, but imitation crab works well for a budget-friendly option.A squeeze of fresh lemon juice just before serving adds a bright, fresh finish.VariationsAdd diced cucumbers or peas for extra freshness.Mix in chopped hard-boiled eggs for additional protein.Use lobster meat for a more luxurious version.Add Cajun seasoning and hot sauce for a spicy kick.Replace half the mayonnaise with plain Greek yogurt for a lighter dressing.StorageStore leftovers in an airtight container in the refrigerator for up to 4 days. Stir well before serving and add a little extra mayonnaise if needed. Freezing is not recommended, as the dressing may separate after thawing.Nutrition (Per Serving – Approximate)Calories: 470Protein: 26gCarbohydrates: 32gFat: 27gSaturated Fat: 5gFiber: 2gSugar: 5gSodium: 720mg