Big chunks of seafood swim among tender bites of chilled pasta noodles and crisp produce. This Seafood Pasta Salad is a classic for a reason.
This pasta salad is the Moby Dick of pasta salads, it's a classic! Moby Dick is also a whale, which is seafood, in case you didn't catch that. It works on so many levels. Pardon me while I pat myself on the back for being clever.
OK, I am mildly obsessed with pasta salads. But in my defense, I've come up with some REALLY good ones! Seriously, check them out!
I make this Seafood Pasta Salad with imitation crab. Quite honestly, I'm from Wisconsin, fresh ocean seafood is expensive around here so every seafood pasta salad I've ever tasted used imitation crab rather than the real stuff. However, admittedly, real crab meat would be best for an authentic seafood pasta salad.
Though I don't use any in my recipe, I find Old Bay Seasoning to be great for dusting on top of this pasta salad for a tangy twist.
It is best to mix the sauce first, then add remaining ingredients. Mixing the sauce with other ingredients just makes it harder to combine. Once the sauce is prepared the other ingredients can be added and simply tossed to coat.
Classic Seafood Pasta Salad
Big chunks of seafood swim among tender bites of chilled pasta noodles and crisp produce. This Seafood Pasta Salad is a classic for a reason.
Bring large pot of salted water to boil and add the pasta, cooking according to package instructions until al dente. Drain and rinse under cold water until cool.
In large bowl mix together mayo, sugar, vinegar, milk, salt and pepper. Add pasta, crab, celery, and peas to the sauce. Toss to combine.
Flavor is best if refrigerated for a few hours prior to serving.
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I just made this and we LOVE it, the combination of ingredients in the sauce was perfect. I had elbows and added parsley and paprika and that Old Bay seasoning because I like those together and have them up in the cabinet. Thanks Very Much!
I thought your recipe was very nice, but I went ahead & used seashell shaped pasta, b/c it made sense to me with seafood, less sugar, lemon juice instead of vinegar, a bit of finely minced shallot, and added in some minced fresh dill. I liked the addition of peas, so I also added some. Thanks for this terrific recipe, which I was able to make my very own.
Absolutely perfect! I left out the celery since I'm not a fan and used bowtie pasta, but the sauce was what really mattered here. It really brings it all together! Simple and delicious -- thank you!
Brigette Serafin
I love this salad! I substituted the sugar and milk for 1/4 cup sour cream, and left out 1/4 mayo. It was still so delicious! Thanks Foxie!!!
Wendy
I just made this and we LOVE it, the combination of ingredients in the sauce was perfect. I had elbows and added parsley and paprika and that Old Bay seasoning because I like those together and have them up in the cabinet. Thanks Very Much!
Angelina
I thought your recipe was very nice, but I went ahead & used seashell shaped pasta, b/c it made sense to me with seafood, less sugar, lemon juice instead of vinegar, a bit of finely minced shallot, and added in some minced fresh dill. I liked the addition of peas, so I also added some. Thanks for this terrific recipe, which I was able to make my very own.
Betty Zimmerman
Sounds delicious. Can I add cukes and tomatoes to this? Also can I add shrimp also? Thanks!!
Fox Valley Foodie
Yes, this recipe is flexible to add your favorite ingredients.
Shayna Medinger
Absolutely perfect! I left out the celery since I'm not a fan and used bowtie pasta, but the sauce was what really mattered here. It really brings it all together! Simple and delicious -- thank you!
Sandra
You nailed the dressing proportions. Best ever!
Kathy
This is my favorite summer pasta salad!