Dinner

Seafood Pasta Salad : A Flavorful Summer Favorite Recipe

ByRita Bennet February 12, 2026February 12, 2026

Introduction

This Seafood Pasta Salad is a vibrant and refreshing dish perfect for summer gatherings. Combining tender pasta with shrimp, imitation crab, and crisp vegetables, it’s tossed in a creamy, tangy dressing that brings all the flavors together beautifully.

A round white bowl filled with creamy pasta twists mixed with shrimp. The pasta is light yellow, covered with a smooth creamy white sauce dotted with green herbs. The shrimp are pinkish-orange with a slightly glossy look, placed on top and throughout the pasta. Small green parsley leaves are scattered on the surface as garnish. The bowl sits on a blue textured cloth with a white marbled texture underneath. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

12 oz small pasta (elbow macaroni, shells, or rotini)
1 cup cooked shrimp, peeled and deveined

1 cup imitation crab meat, chopped
1 cup celery, diced

1 red bell pepper, diced
½ red onion, finely diced

¾ cup mayonnaise
¼ cup sour cream
1 tablespoon Dijon mustard

1 tablespoon fresh lemon juice
1 teaspoon Old Bay seasoning
Salt and pepper to taste

2 tablespoons fresh parsley, chopped
Optional: a pinch of paprika for garnish

Instructions

Step 1: Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain and rinse under cold water to cool completely. Set aside.

Step 2: If using fresh shrimp, cook them in boiling water until pink and opaque, about 2–3 minutes. If pre-cooked, chop into bite-sized pieces. Chop the imitation crab meat into small chunks.
Step 3: Dice the celery, red bell pepper, and red onion into small pieces. Finely chop the parsley for garnish.
Step 4: In a small bowl, whisk together mayonnaise, sour cream, Dijon mustard, lemon juice, Old Bay seasoning, salt, and pepper until smooth.

Step 5: In a large bowl, combine the cooled pasta, shrimp, crab meat, diced vegetables, and dressing. Toss gently to coat everything evenly.
Step 6: Cover and refrigerate for at least 1 hour before serving. Just before serving, sprinkle with fresh parsley and add a pinch of paprika if desired.

Tips & Variations

Rinsing the pasta after cooking stops it from becoming mushy and cools it quickly, ideal for salads.

For a spicy twist, add a splash of your favorite hot sauce to the dressing.
Serve the salad over a bed of fresh lettuce for an elegant presentation.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. Give it a gentle toss before serving again. It’s best enjoyed chilled, and while it can be eaten cold, avoid freezing to maintain the texture of the pasta and seafood.

How to Serve

A bowl filled with three layers of creamy pasta and shrimp. The bottom layer is white and yellow twisted rotini pasta coated in a smooth, light orange cream sauce. The middle layer consists of many medium-sized shrimp that are pale orange with hints of white, scattered evenly over the pasta. The top layer is a garnish of finely chopped green herbs sprinkled all over the shrimp and pasta. In the corner of the bowl, two lemon slices with bright yellow skin and white inside lay on top of the shrimp, adding a fresh look. The bowl itself is white with a blue textured rim, resting on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh seafood instead of imitation crab?

Yes, fresh seafood like cooked shrimp or bite-sized pieces of cooked fish work great and will enhance the flavor even more.

How long can I make this salad in advance?

This salad is best made a few hours ahead or the night before to let the flavors meld. Store it refrigerated and consume within 2 days for optimal freshness.