Description
A refreshing and easy-to-make Seafood Pasta Salad featuring succulent shrimp and lump crab meat tossed with rotini pasta, fresh vegetables, and a zesty lemon-Dijon dressing. Perfect for a quick lunch or a light dinner, this salad is served chilled to highlight its bright, savory flavors.
Ingredients
Scale
Pasta and Seafood
- 8 oz rotini or bowtie pasta
- 1/2 lb cooked shrimp, peeled and deveined
- 1/2 lb lump crab meat, picked over for shells
Vegetables and Herbs
- 1 cup cherry tomatoes, halved
- 1/2 cup diced cucumber
- 1/4 cup chopped red onion
- 1/4 cup chopped fresh parsley
Dressing
- 1/4 cup olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 garlic clove, minced
- Salt and black pepper, to taste
Instructions
- Cook the Pasta: Prepare the rotini or bowtie pasta according to the package instructions until al dente. Drain the pasta and rinse under cold water to stop the cooking process. Drain again thoroughly to remove excess water.
- Make the Dressing: In a large bowl, whisk together olive oil, fresh lemon juice, Dijon mustard, minced garlic, salt, and black pepper until well combined to create a tangy and flavorful dressing.
- Combine Ingredients: Add the cooked and cooled pasta, shrimp, lump crab meat, halved cherry tomatoes, diced cucumber, chopped red onion, and fresh parsley to the bowl with the dressing.
- Toss the Salad: Gently toss all the ingredients together to ensure the seafood and vegetables are evenly coated with the lemon-Dijon dressing without breaking up the crab meat.
- Chill: Cover the salad and refrigerate it for at least 30 minutes. This resting time allows the flavors to meld and the salad to chill properly.
- Serve: Serve the seafood pasta salad chilled or at room temperature as a light and refreshing meal or side dish.
Notes
- Be sure to pick through the crab meat carefully to remove any shells.
- You can substitute shrimp and crab with other cooked seafood like scallops or lobster for variety.
- For extra flavor, add a sprinkle of red pepper flakes or fresh dill.
- Use gluten-free pasta to make this recipe gluten free if needed.
- Store leftovers in the refrigerator for up to 2 days.
