Seafood Pasta Salad
A refreshing and protein-packed seafood pasta salad featuring tender seafood, al dente pasta, fresh vegetables, and vibrant dressings. Perfect for summer picnics, potlucks, or light dinners. Versatile enough for Mediterranean, Asian, creamy, or light vinaigrette variations.
Equipment
- Large pot for boiling pasta
- Colander
- Large mixing bowl
- Sharp knife
- Cutting board
- Whisk or fork
- Measuring spoons and cups
- Refrigerator-safe storage container
Ingredients
- 8 oz fusilli or rotini pasta
- 1 lb cooked seafood (shrimp, crab meat, scallops, or canned tuna)
- 1 cup cherry tomatoes, halved
- 1/2 cup diced bell peppers (any color)
- 1/4 cup finely chopped red onion
- 1/2 cup celery, diced
- 1/4 cup chopped fresh parsley or dill
- 1/4 cup black olives, sliced (optional)
- 1/2 cup feta or Parmesan cheese (optional)
For the dressing (choose one):
- Creamy dressing: 1/2 cup mayonnaise or Greek yogurt, 1 tbsp lemon juice, 1 tsp Dijon mustard, salt and pepper to taste
- Vinaigrette: 1/4 cup olive oil, 2 tbsp lemon juice or white wine vinegar, 1 tsp honey, 1 clove garlic minced, salt and pepper
Instructions
- Cook pasta in salted boiling water until al dente (about 8-10 minutes). Drain and rinse under cold water to stop cooking; drain well. Toss with a small drizzle of olive oil to prevent sticking.
- Prepare seafood by cooking fresh varieties until opaque and tender. If using canned seafood, drain thoroughly.
- Chop vegetables and herbs evenly for balanced bites.
- Whisk together dressing ingredients in a bowl until well combined. Adjust seasoning to taste.
- In a large mixing bowl, gently combine pasta, seafood, vegetables, herbs, olives, and cheese if using.
- Pour dressing over salad and toss gently to coat evenly without breaking seafood or mashing pasta.
- Refrigerate for at least 1 hour before serving to allow flavors to meld.
- Serve chilled, optionally garnished with extra fresh herbs or lemon wedges.
Notes
- For gluten-free options, substitute pasta with gluten-free varieties or spiralized vegetables.
- Store leftovers in airtight containers in the fridge for up to 3 days. Add fresh dressing if needed before serving again.
- Avoid overcooking seafood to maintain tender texture.
- To keep pasta salad fresh for picnics, keep dressing separate and toss just before serving.
- Customize with your favorite fresh herbs, veggies, or nuts for added crunch.