SEAFOOD PASTA SALAD
This refreshing seafood pasta salad is creamy, tangy, and packed with tender pasta, juicy shrimp, and crisp veggies. It’s the perfect make-ahead dish for picnics, potlucks, or a light summer lunch.
Ingredients
- 8 oz elbow macaroni or small shell pasta
- 1 lb cooked shrimp peeled, deveined, chopped if large
- ½ cup mayonnaise
- ¼ cup sour cream
- 2 teaspoons Dijon mustard
- 1 tablespoon lemon juice
- ½ teaspoon Old Bay seasoning
- Salt and black pepper to taste
- 1 cup celery finely chopped
- ½ cup red bell pepper diced
- ¼ cup red onion finely chopped
- 2 tablespoons fresh parsley chopped
Instructions
Cook Pasta:
- Boil pasta according to package instructions. Drain and rinse under cold water to stop the cooking process. Set aside to cool.
Make Dressing:
- In a large mixing bowl, whisk together mayonnaise, sour cream, Dijon mustard, lemon juice, Old Bay seasoning, salt, and pepper.
Combine Salad:
- Add the cooled pasta, shrimp, celery, bell pepper, red onion, and parsley to the dressing. Toss until everything is well coated.
Chill:
- Cover and refrigerate for at least 1 hour before serving to let the flavors meld.
Serve:
- Serve cold, garnished with extra parsley or lemon wedges if desired.
Notes
- Make Ahead: This seafood pasta salad can be made a day in advance and stored in the fridge. The flavors get even better as it chills.
- Customizing the Flavor: You can use crab meat or imitation crab in place of shrimp. Add chopped boiled eggs for extra richness.
- Serving Suggestions: Perfect for outdoor gatherings or summer potlucks. Serve with crackers or crusty bread for a heartier option.
- Allergy-Friendly Options: Use dairy-free mayo and sour cream for a dairy-free version. Swap shrimp for tofu or chickpeas for a seafood-free alternative.
- Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 3 days. Stir before serving to refresh the dressing.