Seafood Pasta Salad

Seafood Pasta Salad

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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
  • sprig(s)
    small handful fresh parsley, chopped very fine, or approx 1 tablespoon dried parsley
  • dash(es)
    salt and pepper, to taste

How to Make Seafood Pasta Salad


  1. Cook the pasta according to directions, drain and cool completely.
  2. Mix in a large bowl all the vegetables with mayo, lemon juice, zest, parsley and seasonings.
  3. Gently stir in the noodles, imitation crab, and shrimp into the mix until evenly coated.
  4. Chill completely, approx. 1-2 hours or overnight.
  5. To 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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