Yummy Seafood Pasta Salad
Dive into a deliciously refreshing and vibrant dish with this Yummy Seafood Pasta Salad! Perfect for summer picnics, potlucks, or a light family dinner, this recipe combines tender penne pasta with succulent cooked shrimp, shredded imitation crab meat, and a medley of fresh vegetables like diced red bell pepper, celery, cherry tomatoes, and parsley. Tossed in a creamy, tangy dressing made from mayonnaise, Greek yogurt, and a hint of Old Bay seasoning, this seafood pasta salad delivers a burst of zesty flavor in every bite. Quick and easy to prepare in just 30 minutes with minimal effort, it’s a make-ahead favorite that tastes even better chilled after the flavors meld together. Garnish with fresh parsley and serve for a crowd-pleasing dish that’s as flavorful as it is satisfying. Keywords: seafood pasta salad, creamy dressing, shrimp pasta salad, easy summer recipes, potluck dish, light dinner ideas.
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Recipe Information
Ingredients
- 300 grams Penne pasta
- 250 grams Cooked shrimp (peeled and deveined)
- 200 grams Imitation crab meat (shredded)
- 1 medium Red bell pepper (diced)
- 2 stalks Celery (diced)
- 0.5 medium Red onion (finely chopped)
- 200 grams Cherry tomatoes (halved)
- 30 grams Fresh parsley (chopped)
- 120 grams Mayonnaise
- 60 grams Greek yogurt
- 2 tablespoons Fresh lemon juice
- 1 tablespoon Olive oil
- 1 teaspoon Garlic powder
- 1 teaspoon Old Bay seasoning
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Bring a large pot of salted water to a boil and cook the penne pasta according to the package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside to cool.
In a small mixing bowl, whisk together the mayonnaise, Greek yogurt, fresh lemon juice, olive oil, garlic powder, Old Bay seasoning, salt, and black pepper to create the dressing. Set aside.
In a large mixing bowl, combine the cooled pasta, cooked shrimp, shredded imitation crab meat, diced red bell pepper, diced celery, finely chopped red onion, halved cherry tomatoes, and chopped fresh parsley.
Pour the dressing over the pasta salad mixture and gently toss until everything is evenly coated.
Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld.
Remove from the refrigerator, give it a gentle stir, and taste for seasoning. Adjust with additional salt, pepper, or lemon juice if needed.
Serve the seafood pasta salad chilled and garnish with additional parsley, if desired.
Nutrition Facts
Calories |
2686 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.0 g | 142% | |
| Saturated Fat | 10.9 g | 55% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 648 mg | 216% | |
| Sodium | 4102 mg | 178% | |
| Total Carbohydrate | 308.2 g | 112% | |
| Dietary Fiber | 20.3 g | 72% | |
| Total Sugars | 30.6 g | ||
| Protein | 123.0 g | 246% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 321 mg | 25% | |
| Iron | 16.2 mg | 90% | |
| Potassium | 2969 mg | 63% | |
*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.
