Seafood Pasta Salad with Creamy Strawberry Dressing
Dive into a refreshing twist on a classic favorite with this Seafood Pasta Salad featuring a luscious Creamy Strawberry Dressing. Perfectly cooked fusilli provides the base for a medley of tender shrimp, imitation crab, crisp cucumbers, and sweet red bell peppers, all tossed together with peppery arugula. The star of the dish is the velvety dressing, made from fresh, juicy strawberries blended with Greek yogurt, lemon juice, and a touch of honey for a tangy-sweet balance. Finished with a sprinkle of fragrant basil, this vibrant salad delivers a unique combination of savory seafood and fruity flair. Quick to prepare and served chilled, it’s an ideal centerpiece for summer gatherings, light lunches, or a crowd-pleasing starter.
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Recipe Information
Ingredients
- 300 grams uncooked fusilli pasta
- 200 grams medium shrimp (peeled and deveined)
- 150 grams imitation crab meat
- 200 grams fresh strawberries
- 100 grams plain Greek yogurt
- 50 grams mayonnaise
- 2 tablespoons lemon juice
- 1 tablespoon honey
- 10 leaves fresh basil leaves
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 teaspoons olive oil
- 100 grams diced cucumbers
- 100 grams diced red bell pepper
- 50 grams arugula leaves
Instructions
Bring a large pot of salted water to a boil. Cook the fusilli pasta according to the package instructions until al dente. Drain, rinse with cold water, and set aside.
Heat 2 teaspoons of olive oil in a pan over medium heat. Add the shrimp, season with a pinch of salt and pepper, and cook for about 2-3 minutes per side or until fully cooked. Remove from heat and let cool.
Chop the imitation crab meat into bite-sized pieces. Set aside.
To prepare the creamy strawberry dressing, add fresh strawberries, Greek yogurt, mayonnaise, lemon juice, honey, salt, and black pepper to a blender or food processor. Blend until smooth and creamy. Taste and adjust seasoning as needed. If the dressing is too thick, add a teaspoon of water or olive oil to adjust consistency.
In a large mixing bowl, combine the cooked pasta, cooked shrimp, chopped crab meat, diced cucumbers, diced red bell pepper, and arugula leaves.
Pour the creamy strawberry dressing over the pasta salad. Toss gently but thoroughly to combine all ingredients.
Chop the fresh basil leaves finely and sprinkle them over the top as a garnish.
Refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld together.
Serve chilled and enjoy your Seafood Pasta Salad with Creamy Strawberry Dressing!
Nutrition Facts
Calories |
529 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.2 g | 18% | |
| Saturated Fat | 2.3 g | 12% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 111 mg | 37% | |
| Sodium | 880 mg | 38% | |
| Total Carbohydrate | 74.6 g | 27% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 13.2 g | ||
| Protein | 28.4 g | 57% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 106 mg | 8% | |
| Iron | 2.6 mg | 15% | |
| Potassium | 518 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
