Summer Seafood Pasta Salad

Pasta Salad
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  • Total: 28 mins
  • Prep: 20 mins
  • Cook: 8 mins
  • Yield: 4 to 6 bowls (4 to 6 servings)

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


  • 4 cups cooked pasta, spiral or shell
  • 1 cup

    frozen peas, thawed

  • 1/2 cup

    chopped green pepper

  • 2 cups shredded cheddar cheese
  • 1/2 cup finely chopped onion
  • 1/2 cup chopped red pepper
  • 2 cups shredded imitation crab meat (or a combination of crabmeat and small shrimp)
  • 2 cups ranch or peppercorn ranch dressing
  • 2 cups halved cherry tomatoes
  • (Optional) 1/2 cup Optional: 1/2 cup carrot (finely shredded)
  • (Optional) 1/2 cup Optional: 1/2 cup parmesan cheese

Steps to Make It

  1. Gather the ingredients.

  2. Cook pasta until done but not overcooked.

  3. Cool under cold running water; drain well.

  4. In ​a large bowl, combine all ingredients except tomatoes and Parmesan cheese. Toss gently but blend thoroughly.

  5. Refrigerate the salad for 3 to 4 hours. If the texture is dry add more dressing, top with tomatoes and parmesan cheese.

  6. Serve and enjoy!


  • 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 the shrimp are thawed and well-drained on paper towels or the salad will be watery.

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