Description
A bright, refreshing pasta salad tossed with tender seafood, crisp veggies, and a zesty lemon-herb dressing. Perfect for picnics, potlucks, or a light weeknight dinner—make it ahead for maximum flavor!
Ingredients
For the Salad
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12 oz (340 g) short pasta (farfalle, rotini, or penne)
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1 lb (450 g) mixed seafood (shrimp, bay scallops, and imitation crab or lump crab meat), thawed if frozen
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1 cup cherry tomatoes, halved
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1 cup cucumber, diced
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½ cup red bell pepper, diced
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¼ cup red onion, finely chopped
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2 tbsp chopped fresh parsley
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2 tbsp chopped fresh dill (or substitute basil)
For the Lemon-Herb Dressing
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½ cup mayonnaise
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2 tbsp extra-virgin olive oil
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2 tbsp fresh lemon juice (about 1 lemon)
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1 tsp lemon zest
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1 clove garlic, minced
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1 tsp Dijon mustard
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½ tsp dried oregano
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Salt and freshly ground black pepper, to taste
Instructions
1️⃣ Cook the pasta:
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Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente. Drain, rinse under cold water, and transfer to a large mixing bowl.
2️⃣ Poach the seafood:
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In a medium saucepan, bring 2 cups water with a pinch of salt and a squeeze of lemon juice to a gentle simmer.
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Add shrimp and scallops; cook 2–3 minutes until opaque and just cooked through. Remove with a slotted spoon and chill. If using crab meat, simply break into bite-sized pieces.
3️⃣ Prepare the dressing:
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In a small bowl, whisk together mayonnaise, olive oil, lemon juice, lemon zest, garlic, Dijon, and oregano. Season with salt and pepper to taste.
4️⃣ Combine the salad:
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To the bowl of cooled pasta, add the cooked seafood, cherry tomatoes, cucumber, bell pepper, red onion, parsley, and dill.
5️⃣ Toss & chill:
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Pour the dressing over the pasta mixture and toss gently until everything is evenly coated.
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Cover and refrigerate at least 30 minutes (or up to 4 hours) to let flavors meld.
6️⃣ Serve:
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Give the salad a final stir, adjust seasoning if needed, and transfer to a serving platter or individual bowls. Garnish with extra herbs and lemon wedges if you like.
Notes
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Seafood swaps: Use cooked lobster chunks, crab legs, or a medley of mussels and clams for a shellfish extravaganza.
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Vegetarian version: Omit seafood and add chickpeas or white beans for protein.
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Dressing tweaks: Swap half the mayo for Greek yogurt for a lighter dressing, or add a pinch of smoked paprika for depth.
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Make-ahead: Assembled salad keeps well in the fridge for up to 2 days; just stir gently before serving.
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Extra crunch: Stir in ½ cup diced celery or sliced olives for additional texture and briny flavor.
- Prep Time: 15 min
- Cook Time: 10 min