Save
This chilled pasta dish with shrimp and crab is my go-to whenever summer hits and I'm after something light but filling. It’s tossed in a creamy lemony mayo that pulls everything together and is so easy to throw together that it’s usually the first thing gone at any get-together. Pack it up ahead of time and let it get even tastier in the fridge — perfect for lazy lunches or prepping for a busy day.
I put this together the first time for a beach day and our haul came back empty. Now it’s something I bring to all my summer hangouts and even picky eaters scoop up second helpings once they try it.
Tasty Ingredients
- Lemon juice: two tablespoons—fresh is best for that zippy kick. Skip bottled stuff if you can swing it.
- Mayonnaise: half a cup for creamy vibes—real mayo tastes richer so try not to swap for anything oily.
- Cherry tomatoes: half a cup, sliced up to get bursts of sweetness. Hunt for the glossy, really ripe kind.
- Shrimp: one cup cooked, peeled, and with veins out. Use fresh or top-notch frozen; they’ll keep things juicy.
- Red onion: quarter cup, chopped up small, so every forkful has a bite but not too much zing.
- Pasta: eight ounces short shapes like shells or rotini—these scoop up all that sauce. Whole grain or gluten-free? Go for it.
- Crab meat: one cup—real or imitation, whatever works for your wallet. If it's fresh, double-check for bits of shell.
- Parsley: quarter cup, chopped—go for flat leaf if you want mega flavor and vibrant color.
- Salt and pepper: just enough to bring out all the tasty veggie, herb, and seafood notes. Taste as you go.
Step-by-Step Directions
- Chill and Serve
- Pop the mixing bowl covered into the fridge for a good half hour. This gives the flavors time to settle in and the dressing to firm up a little. That’s when it’s best.
- Mix Everything Up
- Pour the dressing all over the salad, then gently toss so every bit gets coated and shiny.
- Prep Seafood and Chop Veggies
- While you cook pasta, get your shrimp peeled and deveined if they’re not already. Pick through crab meat for any shells. Chop parsley, dice onion really tight, and slice those cherry tomatoes.
- Whip Up the Dressing
- In a bowl, stir together the mayonnaise, lemon juice, salt, and pepper until smooth. Take a little taste—add more lemon or seasoning if you like it brighter.
- Make the Pasta
- Tumble your pasta into salted boiling water and cook until just a bit firm. Drain, then either spread on a pan to cool fast or add a splash of olive oil to keep from sticking together.
For me, the best bite is always the fresh crab. It feels like a treat every time. My kids once helped pick crab at the shore and now making this together is our little adventure memory in the kitchen.
Storage Advice
Keep your pasta dish in an airtight container and chill it right after mixing. It’s best eaten in the first couple days for the freshest seafood and crunchy veggies. Want to prep ahead? Store the dressing separate and toss it all together just before eating.
Swap Outs
No crab nearby? Toss in cooked chicken chunks or even tuna from the pantry. Not a fan of red onion? Celery is great for crunch or throw in chopped cucumber if you want extra coolness. Want to go lighter? Sub in Greek yogurt or light mayo for the sauce.
Serving Ideas
Dole it out on crunchy lettuce and toss some extra parsley on top for fresh color. Heading out? Pack single servings in little jars for easy snacks. Goes great with grilled corn or some juicy watermelon on the side.
Food Traditions
Chilled pasta salads like this showed up at summer tables across the US in the seventies because they travel well and are easy to put together. Mixing in seafood makes it feel special and a little like a vacation meal near the water or a backyard bash.
Frequently Asked Cooking Questions
- → How can I swap the seafood?
Of course you can! Toss in scallops, some imitation crab, or whatever cooked seafood you like best for your own spin.
- → When should I make this for best flavor?
It keeps well in the fridge for about a day. Letting it chill actually brings out the flavors more.
- → What's the best pasta to use?
Penne, small shells, even rotini—anything bite-sized grabs the dressing and blends well in each mouthful.
- → How do I make the sauce lighter?
Swap in light mayo or go halfsies with Greek yogurt for a fresher vibe but still creamy.
- → How do I keep extra liquid away?
Just drain your seafood and noodles really well before mixing, and make sure it chills good before digging in.