Summer Seafood Pasta Salad

Pasta Salad
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  • 28 mins
  • Prep: 20 mins,
  • Cook: 8 mins
  • Yield: 4 to 6 Bowls (4 to 6 Servings)
Ratings (10)

This pasta salad may be made with crabmeat, shrimp, lobster, or a combination of shellfish. Canned shrimp and/or imitation crabmeat work well.

What You'll Need

  • 4 cups cooked and drained spiral or shell pasta or (any you prefer)
  • 1 cup frozen peas (thawed)
  • 1/2 cup chopped green pepper
  • 2 cups fine shredded cheese (cheddar or mixed)
  • 1/2 cup finely chopped onion
  • 1/2 cup chopped sweet red pepper
  • 1/2 cup finely shredded carrot (may omit)
  • 2 cups imitation crabmeat shredded, or a combination of crabmeat and small shrimp
  • 2 cups Ranch or Peppercorn Ranch Dressing (bottled)
  • 2 cups halved cherry tomatoes
  • 1/2 cup of parmesan cheese (optional)

How to Make It

  1. Cook pasta until done but not overcooked. Cool under cold running water; drain well.
  2. In ​a large bowl combine all ingredients except tomatoes and Parmesan cheese. Toss gently but blend thoroughly.
  3. Refrigerate the salad for 3 to 4 hours. If the texture is dry add more dressing, top with tomatoes and parmesan cheese.

Notes: This is a creamy pasta salad but we prefer this to the ones with oily dressings.

You can also substitute small frozen shrimp, (be sure they are thawed and well drained on paper towels or the salad will be watery.

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Nutritional Guidelines (per serving)
Calories 548
Total Fat 17 g
Saturated Fat 10 g
Unsaturated Fat 5 g
Cholesterol 57 mg
Sodium 420 mg
Carbohydrates 72 g
Dietary Fiber 6 g
Protein 27 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)