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0 from 36 votes

Seafood Pasta Salad

This creamy, delicious Seafood Pasta Salad has chewy pasta, lots of colorful vegetables, and a mix of your favorite seafood like shrimp, crab, and lobster. It's perfect for parties, picnics, and barbecues.

Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings: 8 servings
Calories: 343 kcal
Course: Salad
Cuisine: American

Ingredients

  • 1 pound penne pasta (see note 1)
  • 1 cup broccoli florets chopped (see note 2)
  • 1/2 cup mayonnaise
  • 1/4 cup Italian salad dressing (see note 3)
  • 2 tablespoons freshly grated Parmesan cheese grated (see note 4)
  • 1 (8 or 10 ounce) package grape tomatoes halved lengthwise
  • ½ cup red bell pepper diced
  • ½ cup scallions sliced
  • 1 ½ cups cooked shrimp crab, and/or lobster, chopped (see note 5)

Instructions

    Cup of Yum
  1. In a large pot, bring 4 quarts water and 1 tablespoon salt to boil. Add pasta and cook according to package directions for al dente (usually 8 to 12 minutes depending on the exact noodle). Drain well and rinse with cold water.
  2. Meanwhile, bring 2 quarts water and 1 teaspoon salt to boil. Fill a medium bowl with cold water and ice. Add the broccoli and blanch until bright green and tender-crisp, about 3 minutes. Transfer to the ice water to stop the cooking, then drain well.
  3. In a large bowl, whisk together mayonnaise, Italian dressing, and Parmesan cheese. Stir in pasta, tomatoes, bell pepper, and scallions. Carefully fold in crab and stir until evenly coated. Cover and chill until serving time.

Notes

  • Penne pasta: Or substitute rotini, farfalle, macaroni, or any small other pasta.
  • Broccoli: Blanch the broccoli for a milder taste and a brighter green color.
  • Salad dressing: To make my favorite Italian dressing, whisk together 1/4 cup olive oil, 2 tbsp red wine vinegar, 2 tbsp Parmesan cheese, 1 1/2 tsp lemon juice, 1 tsp honey, 1/2 tsp Dijon mustard, 1/2 tsp dried basil, 1/2 tsp dried oregano, 1/2 tsp dried parsley, 1/8 tsp garlic powder, and salt and pepper to taste (I like 1/4 tsp salt and 1/8 tsp pepper). Or, use your favorite store-bought dressing.
  • Parmesan cheese: I like the dry one from the green shaker can best in this unfussy pasta salad.
  • Seafood: Aim for 1 1/2 cups total (about 1 pound) of your favorite seafood such as cold poached shrimp, imitation crab, lump crabmeat, or chunks of poached lobster.
  • Yield: This recipe makes 8 generous servings.
  • Storage: Store leftovers covered in the refrigerator for up to 4 days.
  • Make ahead: The noodles can be boiled, rinsed with cold water, and drained up to 2 days in advance. Store covered in the refrigerator. The broccoli can be blanched and chilled 1 day in advance. The Italian dressing, if you make it yourself, can be made up to 3 days in advance.

Nutrition Information

Calories 343kcal (17%) Carbohydrates 45g (15%) Protein 10g (20%) Fat 13g (20%) Saturated Fat 2g (10%) Trans Fat 1g Cholesterol 10mg (3%) Sodium 256mg (11%) Potassium 226mg (6%) Fiber 2g (8%) Sugar 3g (6%) Vitamin A 449IU (9%) Vitamin C 24mg (27%) Calcium 43mg (4%) Iron 1mg (6%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 343

% Daily Value*

Calories 343kcal 17%
Carbohydrates 45g 15%
Protein 10g 20%
Fat 13g 20%
Saturated Fat 2g 10%
Trans Fat 1g 50%
Cholesterol 10mg 3%
Sodium 256mg 11%
Potassium 226mg 5%
Fiber 2g 8%
Sugar 3g 6%
Vitamin A 449IU 9%
Vitamin C 24mg 27%
Calcium 43mg 4%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.