Ingredients
For the salad:
12 oz (340 g) rotini or bow-tie pasta
8 oz imitation crab meat, chopped or shredded
8 oz cooked shrimp, peeled, deveined, and chopped
1 cup finely chopped celery
1/2 cup finely chopped green onions
1/2 cup diced red bell pepper
1/3 cup shredded carrot
2 tablespoons fresh dill, chopped
1/4 cup finely diced red onion, optional
For the creamy dressing:
3/4 cup mayonnaise
1/2 cup sour cream
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
1 teaspoon Old Bay seasoning
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon black pepper
Salt, to taste
1–2 tablespoons milk, if needed to thin
Instructions
Cook the pasta:
Bring a large pot of salted water to a boil. Cook the pasta according to the package directions until just tender. Avoid overcooking—the pasta should hold its shape.
Cool the pasta:
Drain thoroughly and rinse briefly under cold water to stop the cooking process. Let it cool completely.
Prepare the seafood and vegetables:
Chop the imitation crab and cooked shrimp into bite-sized pieces. Add them to a large mixing bowl along with the celery, green onions, bell pepper, carrot, dill, and optional red onion.
Make the dressing:
In a separate bowl, whisk together the mayonnaise, sour cream, lemon juice, Dijon mustard, Old Bay, garlic powder, onion powder, and black pepper. Taste and adjust the salt and seasoning. If the dressing seems too thick, add a little milk.
Combine everything:
Add the cooled pasta to the seafood and vegetables. Pour the dressing over the top and gently toss until everything is evenly coated.
Chill:
Cover and refrigerate for at least 1–2 hours. This gives the flavors time to blend and makes the salad extra refreshing.
Final touch:
Before serving, give the salad a gentle stir. If it has absorbed too much dressing while chilling, mix in another spoonful or two of mayonnaise or sour cream. Finish with a little fresh dill and a squeeze of lemon.
⭐ Tips for the Best Seafood Pasta Salad
Don’t overcook the pasta. Slightly firm pasta holds up much better after chilling.
Cool the pasta completely before adding the creamy dressing.
For extra seafood flavor, add a little more Old Bay seasoning or a splash of fresh lemon juice.
You can substitute cooked lobster, crab, scallops, or extra shrimp for some of the imitation crab.
For a little crunch, add diced cucumber or chopped bell pepper.
Make it ahead—the flavor is even better after several hours in the refrigerator.
Prep: 20 minutes
Cook: 10 minutes
Chill: 1–2 hours
Serves: 6–8
Serve chilled with lemon wedges and fresh dill for a creamy, colorful seafood salad everyone will want seconds of!