Name: Seafood Pasta Salad with Shrimp & Crab
Prep time: 15 min
Cook time: 10 min
Total time: 1 h 25 min
Cuisine: American
Ingredients: 12 oz rotini pasta; 1/2 lb cooked shrimp, chopped; 1/2 lb crab meat (or imitation crab), checked for shells; 2 stalks celery, chopped; 1 cup cherry tomatoes, halved; 1/4 cup red onion, diced; 3/4 cup mayonnaise; 2 tbsp fresh lemon juice; 1 tbsp Dijon mustard; 1 tbsp fresh dill, chopped (or 1 tsp dried dill); Salt and pepper, to taste

This seafood pasta salad blends juicy shrimp, sweet crab, and crisp vegetables in a creamy, tangy dressing that’s perfect for summer lunches, potlucks, or easy dinners. It’s a refreshing, hearty dish that delivers both comfort and a burst of ocean-inspired flavor. Seafood Pasta Salad with Shrimp & Crab

Why You’ll Love This Recipe

I love how this dish comes together in under an hour and doesn’t skimp on flavor. It’s the kind of salad I can prepare ahead for a picnic or serve at a casual dinner party without feeling rushed. The mix of seafood and creamy dressing is satisfying and light, and I always get compliments when I bring it to gatherings. Plus, it’s super versatile, and I can tweak the ingredients based on what’s in my fridge.

Ingredients

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

rotini pasta
cooked shrimp
crab meat
celery
cherry tomatoes
red onion
mayonnaise
fresh lemon juice
Dijon mustard
fresh dill

Directions

Cook the Pasta
I start by boiling a pot of salted water and cooking the rotini until al dente—usually around 8 to 10 minutes. Then I rinse it under cold water to stop the cooking and keep the texture firm. I let it drain well so the salad doesn’t get watery.

Prep the Seafood
If I’m using frozen shrimp or crab, I make sure it’s fully thawed and patted dry. I cut the shrimp into bite-sized pieces so every forkful has seafood in it. I also double-check the crab for any leftover shell bits.

Combine the Base
In a big bowl, I mix the pasta with shrimp, crab, chopped celery, halved cherry tomatoes, and diced red onion. I use a soft spatula so I don’t break the crab or crush the tomatoes.

Make the Dressing
I whisk mayonnaise until smooth, then slowly add lemon juice and Dijon mustard. I season it lightly with salt and pepper and stir in chopped fresh dill.

Mix Everything Together
I pour the dressing over the pasta mixture and fold it together gently until everything is coated evenly. Then I chill it in the fridge for at least an hour to let the flavors come together.

Servings and Timing

This recipe makes about 6 servings. It takes around 15 minutes to prep and 10 minutes to cook the pasta. I usually chill it for at least 1 hour before serving, but longer is even better.

Variations

I sometimes swap rotini with bowtie or shell pasta for a different look and texture.
If I’m watching my budget, I use imitation crab, and it still tastes great.
For added crunch, I mix in diced cucumbers or bell peppers.
I’ve used dried dill when I didn’t have fresh—just a smaller amount to avoid overpowering the dressing.
Occasionally, I stir in a spoonful of sour cream to lighten the dressing texture a bit.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. I don’t recommend freezing it—the pasta and seafood texture just doesn’t hold up. I always serve it cold straight from the fridge. No reheating needed.

FAQs

How can I make this salad spicier?

I usually add a pinch of red pepper flakes or a little hot sauce to the dressing for some heat.

Can I make this ahead of time?

Yes, and I often do. The flavors get even better after sitting overnight in the fridge.

What’s a good mayo substitute?

I’ve swapped in Greek yogurt or sour cream when I want something lighter or tangier.

Do I need to use fresh dill?

Fresh dill adds a lot of brightness, but I’ve used dried dill in a pinch and it still works—just use less.

Can I add cheese?

Absolutely. I sometimes mix in shredded mozzarella or even crumbled feta for extra flavor.

Conclusion

This seafood pasta salad is a refreshing and creamy dish that always hits the spot. I love how simple it is to make and how well it fits into everything from weekday meals to party spreads. With shrimp, crab, and a zesty homemade dressing, it’s a flavorful crowd-pleaser that never disappoints.