Seafood Pasta Salad Recipe

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Seafood Pasta Salad

Alicia .


My mom used to make this quite a bit. I've made a few of my own adjustments to make it a little more my own.

This recipe is really quick and easy, the most time consuming part of it is dicing up all the veggies, but with a food processor it can be done in no time.

Just a quick note, any pasta can be used for this, I just found that I prefer the tri-colored Rotini or shells.

★★★★★ 1 vote
35 Min


1 box
tri-color rotini pasta or large shells pasta
1/2 c
finely diced onion
1/2 c
finely diced bell pepper
1 medium
celery stalk, diced fine
1 c
frozen sweet peas, thawed
1 medium
carrot, chopped fine
1 - 16 oz pkg
imitation crab meat
1 1/2 c
tiny cooked salad shrimp
1 c
low-fat mayonaise
1 1/2 tsp
lemon juice
1 dash(es)
lemon zest, grated
1/2 tsp
celery salt
1 tsp
garlic and herb seasoning
small handful fresh parsley, chopped very fine, or approx 1 tablespoon dried parsley
salt and pepper, to taste


1Cook the pasta according to directions, drain and cool completely.
2Mix in a large bowl all the vegetables with mayo, lemon juice, zest, parsley and seasonings.
3Gently stir in the noodles, imitation crab, and shrimp into the mix until evenly coated.
4Chill completely, approx. 1-2 hours or overnight.
5To make things easier and less to prep, I tried using frozen peas and carrots that had been thawed out. It was a good replace to chopping up carrots, just make sure it is completely thawed (if you use a microwave make sure it is cool when it goes in the salad) and you use approx 2 cups.

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