Real Recipes From Real Home Cooks ®

seafood pasta salad

(1 rating)
Recipe by
Alicia .
Watertown, WI

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 rating)
yield 6 serving(s)
prep time 35 Min

Ingredients For seafood pasta salad

  • 1 box
    tri-color rotini pasta or large shells pasta
  • 1/2 c
    finely diced onion
  • 1/2 c
    finely diced bell pepper
  • 1 md
    celery stalk, diced fine
  • 1 c
    frozen sweet peas, thawed
  • 1 md
    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
    lemon zest, grated
  • 1/2 tsp
    celery salt
  • 1 tsp
    garlic and herb seasoning
  • sprig
    small handful fresh parsley, chopped very fine, or approx 1 tablespoon dried parsley
  • dash
    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.