Seafood pasta salad is a delightful and versatile dish perfect for warm weather and gatherings. Combining the lightness of seafood with the heartiness of pasta, this salad offers a refreshing yet satisfying meal. Here’s a simple and delicious recipe to make seafood pasta salad.
Ingredients
- Pasta: 8 ounces of your choice, such as fusilli, penne, or farfalle.
- Seafood: 1 pound of mixed seafood (shrimp, crab, and scallops work well).
- Vegetables: 1 cup cherry tomatoes (halved), 1 cucumber (diced), 1 bell pepper (diced), 1/2 red onion (finely chopped).
- Dressing: 1/2 cup mayonnaise, 1/4 cup sour cream, 2 tablespoons lemon juice, 1 tablespoon Dijon mustard, 1 tablespoon olive oil, salt and pepper to taste, fresh dill (chopped), and a pinch of paprika.
- Extras: 1/4 cup black olives (sliced), 1/4 cup capers (rinsed), 1/4 cup chopped fresh parsley.
Instructions
- Cook the Pasta: Begin by cooking the pasta according to the package instructions. Once cooked, drain and rinse under cold water to stop the cooking process and cool the pasta. Set aside.
- Prepare the Seafood: If using raw seafood, cook it to your liking. For shrimp, boil or sauté until pink and opaque. For scallops, sear until golden on each side. If using crab, ensure it is fully cooked and flaked. Allow the seafood to cool completely.
- Mix the Dressing: In a small bowl, whisk together the mayonnaise, sour cream, lemon juice, Dijon mustard, olive oil, salt, pepper, dill, and paprika until well combined. Adjust seasoning to taste.
- Combine Ingredients: In a large mixing bowl, combine the cooked pasta, seafood, cherry tomatoes, cucumber, bell pepper, red onion, black olives, and capers. Toss gently to mix the ingredients evenly.
- Add the Dressing: Pour the dressing over the pasta and seafood mixture. Gently toss to coat all ingredients thoroughly with the dressing.
- Chill and Serve: Cover the salad and refrigerate for at least 1 hour to allow the flavors to meld. Before serving, give the salad a gentle toss, sprinkle with chopped parsley, and adjust seasoning if necessary.
Tips for a Perfect Seafood Pasta Salad
- Pasta Shape: Choose a pasta shape that holds dressing well, such as fusilli or penne.
- Fresh Seafood: Opt for fresh, high-quality seafood for the best flavor. If using frozen seafood, ensure it is properly thawed and drained before adding to the salad.
- Dressing Consistency: Adjust the consistency of the dressing to your preference by adding more lemon juice or olive oil if it’s too thick.
- Make Ahead: This salad can be made a day in advance. The flavors will develop further as it sits in the fridge.
Variations
- Mediterranean Twist: Add sun-dried tomatoes, feta cheese, and a handful of arugula for a Mediterranean flair.
- Asian-Inspired: Substitute the mayonnaise with a mix of soy sauce, sesame oil, and rice vinegar, and add julienned carrots, edamame, and a sprinkle of sesame seeds.
This seafood pasta salad is not only easy to prepare but also a crowd-pleaser, perfect for potlucks, picnics, or a light summer meal. Enjoy the delightful blend of textures and flavors!
Seafood Pasta Salad
When summer rolls around and the days get longer, there’s nothing quite like a cool, refreshing seafood pasta salad to bring a sense of lightness and joy to your meals. This seafood pasta salad is a hearty and delightful mix, perfect for any cookout or family gathering. It’s quick, easy to prepare, and bursting with fresh flavors and a little bit of a kick.
Ingredients:
- 1 lb pasta (penne, fusilli, or your choice)
- 1 lb shrimp, peeled and deveined
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 cup grape tomatoes, halved
- 2 celery stalks, finely chopped
- 4 scallions, sliced thinly
- 1 cup mayonnaise
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon Old Bay seasoning
- 1 teaspoon Tabasco sauce (adjust to taste)
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions:
- Cook the Pasta: Begin by cooking the pasta according to the package instructions. Once cooked, drain and rinse under cold water to stop the cooking process and cool the pasta. Set aside.
- Prepare the Shrimp: While the pasta is cooking, bring a pot of salted water to a boil. Add the shrimp and cook until they turn pink and opaque, about 2-3 minutes. Drain and immediately transfer to a bowl of ice water to cool. Once cooled, drain and pat dry with paper towels. If desired, cut shrimp into smaller pieces.
- Mix the Vegetables: In a large bowl, combine the diced red and yellow bell peppers, grape tomatoes, celery, and scallions.
- Make the Dressing: In a separate bowl, whisk together the mayonnaise, lemon juice, Dijon mustard, Old Bay seasoning, and Tabasco sauce. Taste and adjust seasoning with salt and pepper as needed.
- Combine Ingredients: Add the cooled pasta and shrimp to the bowl with the vegetables. Pour the dressing over the top and gently toss to combine, ensuring all ingredients are evenly coated.
- Chill and Serve: Cover the salad and refrigerate for at least 1 hour before serving to allow the flavors to meld. Before serving, give the salad a final toss and garnish with fresh parsley.
Tips:
- Adjust the Heat: If you prefer a milder salad, reduce the amount of Tabasco sauce. Conversely, if you like it spicier, feel free to add a bit more.
- Customization: This salad is highly versatile. You can add other seafood like crab meat or lobster for an extra luxurious touch. Feel free to incorporate other veggies you love or have on hand.
- Make Ahead: This salad can be made a day in advance. Just give it a good stir before serving to redistribute the dressing.
This seafood pasta salad is a welcomed departure from the typical pasta salads, thanks to its combination of creamy dressing, the sweet crunch of bell peppers, and the slight heat from Tabasco. It’s a dish that stands out at any summer cookout, offering a refreshing and satisfying bite. Enjoy!
Certainly! Here’s a detailed recipe and explanation that incorporates those elements:
Creole-Inspired Seafood Pasta Salad
This Creole-inspired seafood pasta salad is a versatile and delightful dish that you can easily customize based on what you have on hand. Whether you’re looking to impress at a summer potluck or simply want a flavorful and satisfying meal, this pasta salad is sure to be a hit.
Ingredients:
- 1 lb medium pasta shells
- 1 lb cooked shrimp, peeled and deveined (or substitute with cooked crawfish or crab)
- 1 cup diced celery
- 1 cup diced red bell pepper
- 1 cup diced green bell pepper
- 1/2 cup finely chopped red onion
- 1/4 cup chopped fresh parsley
- 1/2 cup Creole mustard (or whole-grain mustard)
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 tbsp lemon juice
- 2 tsp Creole seasoning
- Salt and pepper to taste
- Optional: hot sauce for extra kick
Instructions:
- Cook the Pasta:
- Bring a large pot of salted water to a boil. Add the pasta shells and cook according to the package instructions until al dente. Drain and rinse under cold water to stop the cooking process and cool the pasta.
- Prepare the Seafood:
- If using shrimp, ensure they are cooked, peeled, and deveined. If using crawfish or crab, ensure they are cooked and ready to eat. Set aside.
- Mix the Dressing:
- In a large bowl, combine the Creole mustard, mayonnaise, sour cream, lemon juice, and Creole seasoning. Mix well until smooth and well combined. Taste and adjust seasoning with salt, pepper, and optional hot sauce.
- Combine Ingredients:
- Add the cooked pasta shells to the bowl with the dressing. Add the diced celery, red and green bell peppers, red onion, and parsley. Toss to combine.
- Add the Seafood:
- Gently fold in the cooked shrimp, crawfish, or crab. Make sure the seafood is evenly distributed throughout the salad.
- Chill and Serve:
- Cover the bowl with plastic wrap and refrigerate for at least an hour to allow the flavors to meld. Serve chilled.
Tips and Variations:
- Customize Your Protein: This recipe is incredibly adaptable. If you have leftover cooked crawfish or crab, feel free to use them in place of the shrimp. Each type of seafood brings its own unique flavor to the dish.
- Mustard Options: If you can’t find Creole mustard, whole-grain mustard works beautifully as a substitute. It provides a similar texture and depth of flavor.
- Pasta Shapes: While medium pasta shells are perfect for capturing the dressing inside their “cups,” you can use any pasta shape you prefer. Rotini, penne, or even bowtie pasta can work well.
- Add-Ins: For extra crunch, consider adding diced cucumber or chopped pickles. If you like a bit of heat, finely diced jalapeños or a splash of your favorite hot sauce can elevate the dish.
This Creole-inspired seafood pasta salad is perfect for any gathering, bringing a taste of the sea and a hint of Creole spice to your table. Enjoy the blend of creamy dressing, crisp vegetables, and succulent seafood, all brought together by the playful pasta shells.