Dinner

Seafood Pasta Salad Recipe

ByRafael Mansero March 12, 2026March 12, 2026

Introduction

This Seafood Pasta Salad is a refreshing and satisfying dish perfect for warm days or casual gatherings. It combines tender pasta with succulent shrimp and crab, fresh vegetables, and a zesty lemon-mustard dressing.

A clear glass bowl filled with three main layers: the bottom layer is light yellow rotini pasta with a slightly twisted shape, mixed with small pieces of chopped red onion; the middle layer includes bright red cherry tomatoes and small green celery slices scattered evenly; the top layer features pink cooked shrimp arranged across the dish, garnished with small green dill sprigs, and two lemon wedges placed on the side inside the bowl. The bowl is placed on a white marbled surface, showing bright natural light on the food. photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 ounces rotini, penne, or preferred pasta shape
1 cup cooked shrimp, peeled
1 cup fresh crab meat, shell-checked
1/2 cup celery, finely chopped
1/2 cup cherry tomatoes, halved
1/4 cup red onion, finely diced
1/2 cup high-quality mayonnaise
2 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
Salt, to taste
Freshly ground black pepper, to taste
1 tablespoon fresh dill, finely chopped
Lemon wedges, for serving

Instructions

Step 1: Cook pasta according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process and cool the pasta.
Step 2: In a large bowl, gently combine the cooled pasta with shrimp, crab meat, celery, cherry tomatoes, and red onion.
Step 3: In a separate bowl, whisk together mayonnaise, fresh lemon juice, Dijon mustard, salt, and freshly ground black pepper until smooth.
Step 4: Pour the dressing over the pasta mixture, add the chopped fresh dill, and toss gently until everything is evenly coated.
Step 5: Refrigerate the salad for at least 30 minutes to allow the flavors to meld. Serve chilled with lemon wedges on the side.

Tips & Variations

For extra crunch, add chopped cucumbers or bell peppers.
Swap out mayonnaise for Greek yogurt for a lighter dressing.
Fresh herbs like parsley or basil can be added along with dill for added flavor.
Use frozen shrimp, thawed and drained, if fresh is not available.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. For best taste and texture, consume within 24 hours. When ready to serve, stir gently; the salad is best enjoyed cold and does not require reheating.

How to Serve

A clear glass bowl filled with three main layers starts with a base of pale yellow spiral pasta, followed by a middle layer of mixed small pieces of red tomato and thin slices of light purple onion, and topped with plump, light pink shrimp sprinkled with green herb bits. A bright yellow lemon slice rests on the edge of the bowl, all placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of seafood in this salad?

Yes, you can substitute or add other seafood like scallops or crab sticks. Just ensure they are cooked and properly prepared before mixing.

How can I prevent the pasta from becoming mushy?

Cook the pasta just until al dente and rinse it under cold water immediately to stop cooking. Avoid overmixing the salad to keep the pasta from breaking down.