Dive Into a Bowl of Summer Happiness

Hey there, friend! Come on in, pull up a stool. Can you smell that? It’s the scent of sunshine, salty sea air, and a big, beautiful bowl of togetherness. If there’s one dish that screams “happy summer” from the rooftops, it’s this incredibly delicious, chilled, and creamy Seafood Pasta Salad. We’re talking tender pasta, juicy bites of shrimp and crab, a symphony of crunchy veggies, all doing the backstroke in a zesty, herbed dressing that’s so good you’ll want to eat it with a spoon.

This isn’t just a side dish; it’s the main event. It’s the star of the potluck, the hero of the picnic, the reason everyone gathers around the table at your backyard BBQ. It’s protein-packed, incredibly satisfying, and surprisingly simple to whip up. No fancy techniques or hard-to-find ingredients here—just straight-up, soul-satisfying flavor. So, tie on your favorite apron (the messy one with all the stories), and let’s make a memory, one delicious bite at a time.

Sun, Sand, and a Very Important Tupperware

This recipe takes me right back to my family’s annual summer trips to Cape Cod. Picture this: I’m about ten years old, sandy-toed and sun-kissed, building a lopsided sandcastle with my brother. The air is thick with the smell of saltwater and sunscreen. But the real highlight, the thing we’d race back to our striped beach blanket for, was my grandmother’s legendary “beach pasta.”

She’d pack it in a huge, old Tupperware container that had seen better days, but to us, it was a treasure chest. She’d unveil it with a flourish, and we’d dig in with plastic forks, the chilled, creamy pasta and chunks of crab feeling like the most luxurious treat after a morning of battling waves. It was more than food; it was a moment of pure, shared joy. That’s the feeling I try to capture every time I make this salad. It’s my humble homage to Nana, to summer, and to the simple magic of a meal made with love.

Gathering Your Cast of Characters

Here’s everything you’ll need to create this masterpiece. The beauty of a pasta salad is its flexibility, so don’t stress if you need to make a swap or two!

12 oz pasta (elbow, rotini, or shells): I’m a rotini girl—those little spirals are genius at trapping pockets of creamy dressing. But use what you love! Chef’s Insight: Cooking your pasta in well-salted water is non-negotiable. It’s your one chance to season the pasta itself from the inside out!
1/2 lb cooked shrimp (peeled & deveined): I buy the frozen, pre-cooked kind for super easy prep. Just thaw, pat dry, and you’re golden. For a special touch, use fresh shrimp you’ve boiled yourself with a big squeeze of lemon.
1/2 lb imitation crab or lump crab meat: Imitation crab (surimi) is affordable, readily available, and has a great sweet flavor and flaky texture. But if you’re feeling fancy or it’s a special occasion, by all means, splurge on real lump crab meat. You won’t regret it.
1 cup celery, chopped: This is your CRUNCH factor. Don’t skip it! It provides a essential fresh, crisp textural contrast to the creamy dressing and soft pasta.
1/2 red onion, finely diced: They’re milder and sweeter than yellow onions. If you’re sensitive to the raw onion bite, soak the diced pieces in a bowl of cold water for 10 minutes before adding. It tames the sharpness perfectly.
1/2 cup red bell pepper, chopped: A pop of color and a hint of sweetness. Yellow or orange bell pepper work just as beautifully.
3/4 cup mayonnaise: The creamy base of our dressing. Use a good-quality mayo you enjoy the taste of. For a tangier kick, I sometimes use half mayo, half Miracle Whip.
2 tbsp sour cream or Greek yogurt: This little addition is my secret weapon! It lightens the mayo base just a touch and adds a wonderful tanginess. Greek yogurt is a fantastic healthy swap.
1 tbsp Dijon mustard: Not just for heat! Dijon adds depth and helps emulsify the dressing, making it smooth and cohesive.
2 tbsp lemon juice: BRIGHTNESS. This is the key that wakes up all the other flavors. Always fresh-squeezed if you can—it makes a world of difference.
1 tsp Old Bay or seafood seasoning: The flavor MVP. Old Bay is iconic for a reason—that blend of celery salt, paprika, and spices is pure nostalgia. If you don’t have it, a mix of paprika, a pinch of celery salt, and a dash of cayenne will do in a pinch.
Salt & pepper to taste: Season as you go! Taste, taste, taste.
Fresh dill or parsley for garnish: The pretty green finish. Dill pairs especially well with seafood, but parsley is a classic, clean choice.

Let’s Get Mixing! Your Foolproof Guide

Ready to create some magic? Follow these steps for a perfect pasta salad every single time.

Step 1: The Pasta Perfecto
Bring a large pot of generously salted water to a rolling boil. Add your pasta and cook according to the package directions for al dente—that means it should still have a slight bite to it. This is crucial! Mushy pasta will turn into a sad, soggy salad after chilling. Once cooked, drain it immediately and rinse it under cold water until it’s completely cool to the touch. This stops the cooking process and washes away excess starch that can make the salad gummy. Give it a really good shake in the colander to get rid of all that water.

Step 2: The “Could-I-Eat-This-With-A-Spoon?” Dressing
While the pasta is cooling, grab a large mixing bowl—the biggest one you have. This is your command center. To the bowl, add the mayonnaise, sour cream (or Greek yogurt), Dijon mustard, fresh lemon juice, Old Bay seasoning, and a good pinch of salt and pepper. Now, whisk it all together until it’s smooth, creamy, and beautifully uniform. Taste it! This is your moment. Does it need more tang? Add a squeeze more lemon. More zip? More Dijon. More depth? Another pinch of Old Bay. You are the boss of this dressing.

Step 3: The Grand Toss
To the bowl of glorious dressing, add your completely cooled and drained pasta, the cooked shrimp, flaked imitation crab (or luxurious lump crab), and all your chopped crunchy veggies: celery, red onion, and bell pepper. Now, with a large rubber spatula or a big spoon and fork, gently toss everything together. I mean gently. You want every single piece to be lovingly coated in that dressing without breaking up the seafood too much. Fold and lift until you don’t see any more dry spots.

Step 4: The Patience Game (The Hardest Part!)
Cover the bowl tightly with plastic wrap or pop a lid on it. Now, walk away. I know, it’s tough. But you must let this chill in the refrigerator for at least 1 hour, though 2-3 is even better. This waiting period is not optional—it’s when the magic happens. The flavors get to know each other, mingle, and marry into something far greater than the sum of its parts. The pasta absorbs the dressing, and everything becomes perfectly chilled and refreshing.

Step 5: The Grand Finale
Just before serving, give the salad one more gentle stir. Transfer it to a beautiful serving bowl, sprinkle generously with your fresh chopped dill or parsley, and maybe even add an extra light dusting of Old Bay on top for a professional touch. Voila! You’ve just made a masterpiece.

How to Serve This Summer Star

This salad is a dream on its own in a big bowl, but presentation is part of the fun! For a casual backyard BBQ, I serve it straight from the bowl with a beautiful serving spoon. For something more elegant, like a baby shower or bridal luncheon, you can plate it on a bed of soft butter lettuce or vibrant romaine leaves. Garnish with a lemon wedge and a whole shrimp or two on the side for that “wow” factor. It pairs beautifully with grilled corn on the cob, juicy burgers, simple grilled chicken, or just a stack of crispy crackers. Don’t forget the iced tea or a crisp glass of rosé!

Make It Your Own! Delicious Twists

The best recipes are templates for creativity. Here are a few ways to mix it up:

Mediterranean Twist: Swap the seafood for chopped grilled chicken. Use a dressing of mayo, lemon, and a big spoonful of pesto. Add sun-dried tomatoes, kalamata olives, and crumbled feta cheese.
Spicy Cajun Kick: Replace the Old Bay with a Cajun seasoning blend. Add a few dashes of hot sauce to the dressing and toss in some sliced jalapeño or a pinch of red pepper flakes.
Lighter & Brighter: Use whole wheat or chickpea pasta. Swap all the mayo for plain Greek yogurt and add an extra tablespoon of lemon juice. Load up on extra veggies like cucumber and cherry tomatoes.
Elote-Inspired: Oh yes! Add a cup of sweet corn (thawed frozen or grilled and cut off the cob), a sprinkle of chili powder, and a handful of cotija or feta cheese crumbles.

From My Kitchen to Yours

This recipe has evolved so much from my Nana’s original, which was basically pasta, mayo, and crab—still delicious, but I’ve loved adding my own touches over the years. The sour cream hack came from a near-disaster when I was out of mayo and had to improvise for a party. It was such a hit that I never looked back! Another time, I accidentally used a full tablespoon of cayenne pepper instead of paprika (note to self: label your spice jars!). Let’s just say we called it “Fire-breathing Dragon Pasta Salad” that day and served it with copious amounts of cold milk. The point is, don’t be afraid to play. The kitchen is your playground. This salad is forgiving and flexible, just like a good friend.

Your Questions, Answered!

Q: Can I make this ahead of time?

A: Absolutely! In fact, I highly recommend it. Making it the night before allows the flavors to develop beautifully. Just hold off on adding any fresh herb garnish until right before you serve it to keep them bright and vibrant.

Q: My salad seems a little dry after chilling. What happened?

A: No worries! The pasta continues to absorb the dressing as it sits. This is an easy fix. Just stir in a tablespoon or two of mayonnaise, sour cream, or even a splash of lemon juice to loosen it back up to your desired consistency.

Q: I’m not a fan of shrimp. What else can I use?

A: The seafood mix is totally customizable. Cooked and flaked salmon, canned tuna (well-drained), or even chopped cooked scallops would be fantastic. You could also go for a full pound of imitation crab for a super budget-friendly option.

Q: How long will leftovers keep in the fridge?

A: Stored in an airtight container, your seafood pasta salad will be delicious for 3-4 days. Give it a good stir before serving again. Because it contains mayo, I don’t recommend freezing it, as it can become watery and separate when thawed.

Seafood Pasta Salad

Author: OliviaBennett
Total Time: 1 hr 30 mins

Print Recipe

Description

This creamy, zesty Seafood Pasta Salad is sunshine in a bowl! Tender rotini, sweet shrimp, flaky crab, and crisp veggies come together in a lemony-herbed dressing that’s as refreshing as a sea breeze. Perfect for potlucks, BBQs, or beach days, this dish is hearty enough to be the main event yet light and vibrant enough to keep you coming back for seconds. Gather your favorite people, grab a fork, and make memories around this summer star.

Ingredients

Scale

12 oz rotini, shells, or elbows (cooked al dente, cooled)
½ lb cooked shrimp (peeled & deveined)
½ lb imitation crab or lump crab meat
1 cup celery, chopped
½ red onion, finely diced
½ cup red bell pepper, chopped
¾ cup mayonnaise
2 tbsp sour cream or Greek yogurt
1 tbsp Dijon mustard
2 tbsp fresh lemon juice
1 tsp Old Bay seasoning (or substitute blend)
Salt & pepper, to taste
Fresh dill or parsley, for garnish

Instructions

Cook Pasta: Boil pasta in salted water until al dente. Drain and rinse under cold water.
Make Dressing: In a large bowl, whisk mayo, sour cream, Dijon, lemon juice, Old Bay, salt, and pepper until creamy.
Toss Salad: Add cooled pasta, shrimp, crab, celery, onion, and bell pepper. Fold gently until everything is coated.
Chill: Cover and refrigerate 1–2 hours for flavors to meld.
Serve: Garnish with fresh herbs and a sprinkle of Old Bay. Serve cold.

Prep Time: 20 mins

Nutrition

Calories: 310 cal Per Serving
Fat: 14g
Carbohydrates: 24g
Protein: 20g

Nutritional Information*

Per serving (approximately 1 cup), recipe yields ~6 servings:

Calories: 310 kcal
Carbohydrates: 24g
Protein: 20g
Fat: 14g
Sugar: 2g

*Please note: This is an estimate provided for informational purposes only. Exact values can vary based on specific ingredients used and portion sizes.

Prep Time: 15 mins | Chill Time: 1 hr | Yield: 6 servings

Final Thoughts

This Seafood Pasta Salad is the culinary equivalent of a perfect summer day: bright, satisfying, and meant to be shared. It masterfully balances textures and flavors, from the tender bite of al dente pasta and seafood to the crisp freshness of the vegetables, all unified by a creamy, zesty dressing. But its true magic lies beyond the ingredients. It’s a dish built on practicality and love, designed for real life—for easy gatherings, for making ahead, and for creating those effortless moments of joy around a table full of good food and good people. It carries with it the spirit of summer nostalgia, of sandy beaches and family traditions, while inviting you to create new memories of your own. So make a big batch, share it generously, and savor every delicious, sunshine-filled bite.