Seafood Rotini Salad for 25
Perfect for summertime gatherings, potlucks, or large family celebrations, this Seafood Rotini Salad for 25 is a crowd-pleasing dish brimming with fresh, vibrant flavors. Tender rotini pasta is tossed with plump shrimp, shredded imitation crab meat, crisp celery, juicy grape tomatoes, and crunchy cucumbers, creating a delightful base of texture and taste. A creamy dressing made with mayonnaise, sour cream, lemon juice, and aromatic dill weed ties the salad together, while red bell peppers and green onions add a pop of color and freshness. Ready in just 40 minutes, this refreshing cold pasta salad is as easy to prepare as it is to enjoy, and it’s guaranteed to be a showstopper at your next event.
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Recipe Information
Ingredients
- 3 pounds rotini pasta
- 2 pounds cooked small shrimp, peeled and deveined
- 2 pounds imitation crab meat, shredded
- 4 cups celery, finely chopped
- 2 large red bell pepper, finely diced
- 1 bunch green onions, finely sliced
- 3 cups mayonnaise
- 1.5 cups sour cream
- 0.5 cup lemon juice
- 2 tablespoons dill weed
- 2 teaspoons garlic powder
- 1 tablespoon salt
- 1 teaspoon black pepper
- 3 tablespoons olive oil
- 3 tablespoons parsley, finely chopped
- 3 cups grape tomatoes, halved
- 2 large cucumber, diced
Instructions
Cook the rotini pasta in a large pot of well-salted boiling water according to the package instructions, until al dente. Drain the pasta, rinse with cold water to stop the cooking process, and drizzle with olive oil to prevent sticking. Set aside to cool completely.
In a large mixing bowl, combine the cooked shrimp, shredded crab meat, finely chopped celery, diced red bell pepper, sliced green onions, halved grape tomatoes, and diced cucumber.
In a medium bowl, whisk together the mayonnaise, sour cream, lemon juice, dill weed, garlic powder, salt, and black pepper to create a creamy dressing.
Gently fold the cooled pasta into the large mixing bowl with the seafood and vegetables. Mix thoroughly to distribute the ingredients evenly.
Pour the dressing over the pasta salad and carefully toss everything together until fully coated. Taste and adjust seasoning if needed.
Cover the bowl and refrigerate for at least 1 hour before serving to allow the flavors to meld.
Before serving, garnish the salad with freshly chopped parsley for a bright finishing touch.
Serve chilled in a large serving bowl or platter. Enjoy!
Nutrition Facts
Calories |
13657 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 671.6 g | 861% | |
| Saturated Fat | 103.7 g | 518% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 2832 mg | 944% | |
| Sodium | 19220 mg | 836% | |
| Total Carbohydrate | 1442.2 g | 524% | |
| Dietary Fiber | 81.4 g | 291% | |
| Total Sugars | 191.2 g | ||
| Protein | 493.0 g | 986% | |
| Vitamin D | 40.6 mcg | 203% | |
| Calcium | 2088 mg | 161% | |
| Iron | 66.1 mg | 367% | |
| Potassium | 11468 mg | 244% | |
*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.
