Description
A creamy seafood pasta salad loaded with tender shrimp, crab meat, crisp vegetables, and pasta tossed in a rich, flavorful dressing. Perfect for summer gatherings, potlucks, or a refreshing lunch.
Ingredients
Pasta and Seafood
- 12 oz rotini pasta
- 1 lb cooked shrimp, peeled and chopped
- 1 cup imitation crab meat or lump crab meat, chopped
Vegetables and Herbs
- 1 cup celery, diced
- 1 cup cucumber, diced
- ½ cup red bell pepper, diced
- ¼ cup red onion, finely chopped
- 2 tbsp fresh dill, chopped
Creamy Dressing
- ¾ cup mayonnaise
- ¼ cup sour cream
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- 1 tsp Old Bay seasoning
- Salt and black pepper, to taste
Instructions
- Cook the Pasta: Cook the rotini pasta according to package directions until al dente. Drain the pasta, then rinse it under cold water to stop the cooking process and cool it completely.
- Combine Salad Ingredients: In a large mixing bowl, add the cooled pasta, chopped cooked shrimp, chopped crab meat, diced celery, cucumber, red bell pepper, finely chopped red onion, and fresh dill. Gently toss these ingredients together.
- Prepare the Dressing: In a separate bowl, whisk together mayonnaise, sour cream, lemon juice, Dijon mustard, Old Bay seasoning, salt, and black pepper until smooth and well blended.
- Toss Salad with Dressing: Pour the creamy dressing over the pasta and seafood mixture. Toss gently but thoroughly to coat every ingredient evenly with the dressing.
- Chill Before Serving: Cover the salad and refrigerate it for at least 1 hour to allow the flavors to meld and to serve the salad chilled, enhancing its refreshing taste.
Notes
- Use lobster or scallops in place of shrimp or crab for a more luxurious seafood salad.
- This salad is best served chilled to keep the creamy dressing fresh and flavors vibrant.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling
- Cuisine: American
