The BEST Seafood Pasta Salad

Ingredients

For the salad:

• 12 oz (340 g) small pasta (rotini, shells, or macaroni)
• 8 oz (225 g) cooked shrimp, chopped into bite-sized pieces
• 8 oz (225 g) imitation crab or lump crab meat, chopped
• 2 celery stalks, finely diced
• ¼ cup red onion, finely diced
• ½ cup cucumber, diced
• ¼ cup red bell pepper, diced
• 2 tbsp fresh dill, chopped (or 2 tsp dried dill)
• 2 tbsp fresh parsley, chopped

For the dressing:

• 1 cup mayonnaise
• ¼ cup sour cream or Greek yogurt
• 1 tbsp Dijon mustard
• 1 tbsp lemon juice
• 1 tsp Old Bay seasoning
• ½ tsp garlic powder
• ½ tsp onion powder
• Salt and freshly ground black pepper, to taste

Instructions

1. Cook the pasta until just al dente. Drain and rinse under cold water until completely cool.
2. In a large bowl, whisk together the mayonnaise, sour cream, Dijon mustard, lemon juice, Old Bay seasoning, garlic powder, onion powder, salt, and pepper.
3. Add the cooled pasta, shrimp, crab, celery, onion, cucumber, bell pepper, dill, and parsley.
4. Gently toss until everything is evenly coated.
5. Cover and refrigerate for at least 1 hour (2–4 hours is even better) to allow the flavors to meld.
6. Before serving, stir well and adjust seasoning if needed. If the salad seems dry, stir in an extra tablespoon or two of mayonnaise or a splash of lemon juice.

Tips for the Best Flavor

• Use small pasta shapes so every bite gets seafood and dressing.
• Don’t overcook the shrimp—they should be tender, not rubbery.
• Chill the salad before serving; it tastes much better after the flavors have blended.
• Fresh dill and lemon juice make a noticeable difference.
• For a lighter version, replace half of the mayonnaise with Greek yogurt.

Optional Add-Ins

• Chopped hard-boiled eggs
• Sweet peas
• Corn kernels
• Capers
• Diced avocado (add just before serving)
• A pinch of cayenne pepper or a few dashes of hot sauce for a little heat

This salad serves about 6–8 people and keeps well in the refrigerator for 2–3 days.