Description
A refreshing and creamy seafood pasta salad featuring shrimp, crab, and crisp vegetables in a tangy homemade dressing, perfect for picnics, potlucks, or easy dinners.
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
Instructions
- Cook the rotini pasta in salted boiling water until al dente, about 8-10 minutes. Drain and rinse under cold water, then set aside to cool.
- Thaw the shrimp and crab if using frozen. Pat dry and cut shrimp into bite-sized pieces. Check crab for any shell fragments.
- In a large mixing bowl, combine the cooled pasta, shrimp, crab, chopped celery, halved cherry tomatoes, and diced red onion.
- In a separate bowl, whisk together the mayonnaise, lemon juice, and Dijon mustard until smooth. Stir in fresh dill, and season with salt and pepper to taste.
- Pour the dressing over the pasta and seafood mixture. Gently fold everything together until evenly coated.
- Chill in the refrigerator for at least 1 hour before serving to allow flavors to meld.
Notes
- Use imitation crab as a budget-friendly option.
- Substitute fresh dill with dried if needed—use less as it’s more concentrated.
- Add a spoonful of sour cream to the dressing for a lighter texture.
- Mix in diced cucumbers or bell peppers for extra crunch.
- Keep leftovers refrigerated for up to 3 days; do not freeze.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 3g
- Sodium: 680mg
- Fat: 20g
- Saturated Fat: 3.5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 120mg
