Description
This refreshing Seafood Pasta Salad combines tender rotini pasta with succulent shrimp and lump crab meat, enhanced by a vibrant dressing of olive oil, lemon juice, and Dijon mustard. Tossed with fresh cherry tomatoes, cucumber, red onion, and parsley, it makes a perfect light lunch or a flavorful side dish ready in just 25 minutes plus chilling time.
Ingredients
Scale
Pasta and Seafood
- 8 oz rotini or bowtie pasta
- 1/2 lb cooked shrimp, peeled and deveined
- 1/2 lb lump crab meat, picked over for shells
Vegetables and Herbs
- 1 cup cherry tomatoes, halved
- 1/2 cup diced cucumber
- 1/4 cup chopped red onion
- 1/4 cup chopped fresh parsley
Dressing
- 1/4 cup olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 garlic clove, minced
- Salt and black pepper, to taste
Instructions
- Cook the pasta: Cook the rotini or bowtie pasta according to package instructions until al dente. Drain thoroughly, rinse under cold running water to stop cooking and cool the pasta, then drain again to remove excess water.
- Prepare the dressing: In a large mixing bowl, whisk together olive oil, fresh lemon juice, Dijon mustard, minced garlic, salt, and black pepper until well combined and emulsified.
- Combine salad ingredients: Add the cooked and cooled pasta, shrimp, lump crab meat, halved cherry tomatoes, diced cucumber, chopped red onion, and fresh parsley to the bowl with the dressing.
- Toss to coat: Gently toss all the ingredients together to evenly distribute the dressing and combine the flavors without breaking up the seafood.
- Chill the salad: Refrigerate the pasta salad for at least 30 minutes to allow the flavors to meld and the salad to chill.
- Serve: Serve the seafood pasta salad chilled or at room temperature as a light meal or side dish.
Notes
- Make sure to pick over the crab meat carefully to remove any shell pieces for the best eating experience.
- This salad can be prepared a few hours ahead and stored tightly covered in the refrigerator.
- For extra flavor, consider adding a pinch of red pepper flakes or a splash of white wine vinegar to the dressing.
- Use fresh seafood whenever possible for optimal taste and texture.
