A refreshing and creamy seafood pasta salad packed with shrimp, crab, and imitation lobster. It’s the perfect cold dish for potlucks, picnics, or a simple make-ahead lunch.

Seafood Pasta Salad with Shrimp & Crab

Why You’ll Love This Recipe

I love how easy and satisfying this salad is. The combination of seafood with tender pasta and a creamy, tangy dressing makes each bite irresistible. It’s great for feeding a crowd, and it actually tastes even better after chilling. Whether I’m making it for a summer cookout or meal prepping for the week, it always hits the spot.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

8 oz rotini, penne, or preferred pasta
1 cup cooked, peeled, and deveined shrimp
1 cup lump crab meat
4 oz imitation lobster meat, chopped
¼ cup finely chopped red onion
¼ cup finely chopped celery
1 cup mayonnaise (like Hellmann’s)
1 cup Miracle Whip
¼ cup sweet relish
1 tbsp mustard
1 tbsp sugar
2 tsp Old Bay seasoning
1 tsp salt
½ tsp garlic powder
½ tsp onion powder
½ tsp black pepper
Paprika and parsley flakes for garnish

Directions

I bring a large pot of salted water to a boil and cook the pasta until al dente, about 10 minutes. Then I drain and set it aside to cool.
While the pasta cools, I drain the crab meat, chop the shrimp and imitation lobster, and finely chop the red onion and celery.
In a large bowl, I combine the pasta, seafood, onion, and celery.
I season the mixture with sugar, Old Bay, salt, garlic powder, onion powder, and black pepper.
I fold in the mayonnaise, Miracle Whip, sweet relish, and mustard until the mixture is evenly coated.
I garnish with paprika and parsley for color and flavor.
I cover the bowl with plastic wrap and refrigerate it for at least an hour before serving so the flavors meld.

Servings and timing

Servings: 8
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes

Variations

I sometimes use shell or bow-tie pasta for a different texture.
For a more luxurious feel, I swap imitation lobster with real lobster meat.
I adjust the mayo and Miracle Whip ratio depending on how tangy or creamy I want it.
A splash of lemon juice adds brightness and brings out the seafood flavor.
I like adding diced bell peppers or peas for extra crunch and color.

Storage/Reheating

I store this salad in an airtight container in the refrigerator for up to 4 days.
It’s best served cold, so I don’t reheat it—just stir before serving to freshen it up.
If it thickens too much, I stir in a spoonful of mayo to loosen it.

FAQs

How long does seafood pasta salad last in the fridge?

I usually keep it for up to 4 days in the fridge, tightly covered. It stays fresh and flavorful.

Can I make this ahead of time?

Absolutely. I find it tastes even better the next day after the flavors have had time to blend.

What if I don’t like Miracle Whip?

No problem—I use all mayo sometimes, or I adjust the balance depending on the flavor I’m going for.

Can I freeze this salad?

I don’t recommend freezing it because the creamy dressing and seafood can separate or change texture when thawed.

Is it okay to use canned crab?

Yes, I’ve used canned crab in a pinch. I just make sure to drain it well to avoid excess liquid in the salad.

Conclusion

This seafood pasta salad is one of my favorite go-to recipes for warm weather meals and gatherings. It’s creamy, flavorful, and packed with tender seafood—what’s not to love? I make it ahead, chill it, and enjoy a refreshing and filling dish that everyone always comes back for.