Seafood Pasta Salad Recipe
Welcome to Kelly’s Kitchen! Today we are making a delicious Seafood Pasta Salad Recipe. I love this recipe because it’s light and easy for summer, you can make it well ahead of time, it features great summer produce, and it make enough to feed a group – so it’s perfect for a barbecue or cookout. We love seafood and pasta combinations like linguine and clams, so a cold seafood and pasta pairing is perfect for summer! You can go a lot of different directions with the seafood, you can use lump crab, like I am today, you can use pollock or imitation crab meat, shrimp, or langoustine tails. I have made this version even lighter because we will not add mayonnaise – which is the most common way to dress a seafood pasta salad. So try my version of seafood pasta salad for a lighter, more delicious version that you can make at home. Let’s jump in!
The Summary
Today we are making Seafood Pasta Salad
Be sure to find the shoppable key ingredients and equipment
Seafood Pasta Salad Recipe
Seafood Pasta Salad Recipe
This Seafood Pasta Salad Recipe is special for what it has in it, and what it doesn’t have in it! We will not add mayonnaise to dress this Seafood Pasta Salad. The special ingredient is a Caesar-like dressing that is similar to a mayonnaise-based dressing because it is made up of the creamy combination of eggs and oil, but this version is more flavorful and is the perfect dressing for a seafood salad.
What To Serve With Seafood Pasta Salad
In the heat of summer, cold, fresh side dishes for your cookout or barbecue are the easiest way to go. Let the grilled meats take the heat, and cool off your guests with a refreshing, light seafood salad with the perfect balance of textures and flavors.
This salad also falls in the category of Main Dish Salads. This one is perfect for summer, it features summer fresh produce and using seafood instead of chicken, or cured meats makes this salad a healthy and delicious option for a main dish salad.
Ingredients and How To Make Seafood Pasta Salad
Dressing:
6 Anchovy Filets, oil packed and drained
1 Garlic Clove, grated or 1 tsp. Garlic Powder
Kosher Salt
2 large Egg Yolks
2 tbsp. Lemon Juice, plus more
3/4 tsp. Dijon Mustard
2 tbsp. Olive Oil
1/2 cup Vegetable or Grapeseed Oil (preferred)
3 tbsp. Finely Chopped Herbs like Dill and Tarragon
Salad:
1 lb. Large Pasta Shells
8 oz. Snap Peas, sliced
4-5 Celery Ribs, sliced
1 pint Cherry or Grape Tomatoes
1 Can Pitted Black Olives, drained
2-3 tbsp. Capers, drained
16 oz. Lump Crab Meat
3 tbsp. Finely Chopped Herbs like Dill and Tarragon
Lemon Juice
Fresh Ground Black Pepper
Flaky Finishing Salt
Seafood Pasta Salad Instructions
Step 1
Begin by cooking the pasta in boiling salted water. For 3 quarts of water, add 3 tablespoons of Diamond Kosher Salt or 1 ½ tablespoons of Morton Kosher Salt to the boiling water. Add pasta shells and boil for about 8 minutes, until al dente. Drain and rinse the pasta shells in cold water and then spread the pasta out on a parchment-lined baking sheet to cool further. Set aside.
Step 2
Make a paste out of the anchovy filets by pulling the flat side of your chef knife over the filets and the grated garlic repeatedly to flatten and smash it all together. If using garlic powder instead of fresh garlic, sprinkle the powder on the filets then proceed making the paste.
Step 3
In a medium bowl, combine the anchovy paste, egg yolks, dijon mustard, and lemon juice. Whisk together until combined. A drop at a time to start, gradually whisk in olive oil, then vegetable oil; whisk until dressing is thick and glossy. Taste and season with kosher salt and more lemon juice if desired.
Step 4
Add the cooled pasta to a large bowl and drizzle on some of the dressing. Toss to combine. Then add the celery and snap peas, drizzle on a little more dressing and season with a pinch of kosher salt. Toss to combine.
Step 5
Add the lump crab meat to the salad, drizzle on a little more dressing and gently toss to combine. Then, add the olives, capers, and tomatoes. Drizzle on the remaining dressing and gently fold to combine.
Step 6
Sprinkle on more lemon juice and black pepper. Gently mix to combine. Transfer the seafood macaroni salad to a large serving bowl. Top with flaky finishing salt, a drizzle of finishing olive oil, and the remaining chopped fresh herbs.
This Seafood Pasta Salad is a fresh, light and updated take on a classic seafood pasta salad. While Mayonnaise is generally low in saturated fat, my updated dressing recipe gives this salad so much umami flavor and feels a lot less heavy than a typical mayonnaise-based dressing. Based on your personal preference, you can add green onions, red bell pepper or green bell peppers to add even more crisp and refreshing summer flavor.
We are big salad lovers in the Djalali household, in fact you can find a round up of classic salads in my post: 5 Classic Salads.
What are some of your go-to salads? Do you gravitate more toward salad in the summertime? Are you looking for new ways to mix up your salad game? Let me know your thoughts on salad in the comments, as I’d love to bring you creative recipes to increase your salad repertoire. Take care and be well, xo Kelly
Tips for Preparing Creamy Pasta with Tomato Confit and Sausage
1. It seems like an extra step, but spreading the cooked pasta on a parchment-lined baking sheet cools down the pasta and lets it dry so the dressing will stick to the pasta. If the pasta is wet, the dressing will slide right off.
3. Use your imagination when it comes to different types of summer veggies to add. Think of summer corn, sweet bell peppers, cucumber, peas, or tomatillos.
4. This Seafood Pasta Salad is great, and it only gets better the longer it sits, so make it at least 3 hours before serving.
5. Different pasta or macaroni shapes work really well. Instead of shells try Elbow, Penne, Ziti, Orecchiette, or Pipe Rigate.
Key Ingredients and Equipment
Stainless Steel Large Mixing Bowl | Baking Sheet Set | Nesting Mixing Bowl Set | Di Oro Silicone Spatula Set | Tiny Whisk | 2-in-1 Citrus Juicer | Similar Large Flat Serving Bowl
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I love to add tuna packed in olive oil to my regular pasta salad recipe. It makes a great lunch dish in the summer.
Thanks for this yummy recipe!
Hi Beth, oil-packed tuna is a great add-in for any salad! Thanks for sharing and for stopping by! xo Kelly