5 from 36 votes
Seafood Pasta Salad
This Seafood Pasta Salad blends penne pasta with blanched broccoli, halved grape tomatoes, diced bell pepper, scallions, and a seafood mix such as shrimp and crab in a creamy mayonnaise and Italian dressing. The salad has balanced textures and flavors, served chilled for a refreshing dish.
Prep Time
10 mins
Cook Time
25 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 chopped (see note 2, florets
- 1/2 cup mayonnaise
- 1/4 cup Italian salad dressing (see note 3)
- 2 tablespoons Parmesan Cheese grated (see note 4, freshly grated
- 1 (8 or 10 ounce) package grape tomatoes halved lengthwise
- ½ cup red bell pepper diced
- ½ cup scallions sliced
- 1 ½ cups Shrimp crab, and/or lobster, chopped (see note 5, cooked
Instructions
- 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.
- 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.
- 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.
Cup of Yum
Notes
- Penne pasta can be substituted with rotini, farfalle, macaroni, or other small pasta shapes.
- Blanch broccoli to soften it slightly and preserve a bright green color.
- Italian dressing can be homemade with olive oil, vinegar, Parmesan, lemon juice, honey, spices, or store-bought may be used.
- Use freshly grated Parmesan cheese rather than pre-grated for best flavor.
- Seafood options include cooked shrimp, imitation crab, lump crabmeat, or chunks of lobster totaling about 1 pound.
- Leftovers store covered in the refrigerator for up to 4 days.
- Noodles and blanched broccoli can be prepared 1-2 days in advance and stored refrigerated.
Nutrition Information
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%)
Nutrition Facts
Serving: 8 servings
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.