Seafood Pasta Salad
This Seafood Pasta Salad combines your favorite seafood with pasta, vegetables and a homemade Italian dressing. You can use shrimp, imitation crab, lobster or a combination.
Servings: 8 servings
Calories: 369kcal
Ingredients
- 1 pound small dry pasta macaroni, rotini, spirals, mezze penne etc.
- ½ cup bell pepper red or yellow capsicum, chopped fine
- 1 cup green peas or chopped celery
- 2 cups medium shrimp or imitation crab, lump crab or lobster, cut into 3/4-inch chunks if needed (see note)
Homemade Italian Dressing (see note)
- 1/3 cup olive oil extra virgin recommended
- 3 tablespoons red wine vinegar or white wine vinegar
- ½ teaspoon oregano
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- salt and pepper to taste
- 1/8 teaspoon red pepper flakes optional
- 1/2 cup mayonnaise optional for creamy texture
Serving (optional)
- 1 green onion chopped fine
- 1/2 teaspoon lemon juice freshly squeezed
Instructions
- Bring a medium pot of lightly salted water to a boil. Add the pasta and cook until al dente according to the package directions. Drain through a sieve or colander, and then rinse with cold water until cool.
- While the pasta is cooking, prepare the other ingredients. Chop the bell pepper and prepare the seafood. Run hot water over the peas to defrost.
- In a small bowl, add the olive oil, vinegar, oregano, garlic powder, onion powder, salt and pepper, optional red pepper flakes and optional mayonnaise. Whisk for a minute to combine and form an emulsion.
- In a large bowl, add the cooked pasta, seafood and vegetables. Pour the dressing on top and toss until evenly coated. Garnish with lemon juice and green onions. Keep chilled until serving.
Notes
- Seafood: Small or medium shrimp with tails removed are ideal. If you buy frozen pre-cooked, it can be quickly thawed under cold running water and used directly. For imitation crab, simply cut into chunks and use directly. For lump crab and lobster, you'll need to pick out the bits of shell and cartilage with your fingers.
- Italian Dressing: You can use a quality storebought Italian dressing if you prefer.
- Make Ahead: You can make this recipe up to one day ahead of time. Store the dressing and salad separately in airtight containers in the fridge. Dress before serving.
Nutrition
Serving: 4oz | Calories: 369kcal | Carbohydrates: 44g | Protein: 14g | Fat: 15g | Saturated Fat: 2g | Cholesterol: 81mg | Sodium: 264mg | Potassium: 205mg | Fiber: 2g | Sugar: 2g | Vitamin A: 358IU | Vitamin C: 14mg | Calcium: 65mg | Iron: 2mg | Net Carbs: 42g