Welcome to Kelly’s Kitchen! Today, we are making a delicious Seafood Pasta Salad Recipe. I love this recipe because it’s light and easy for spring and summer, you can make it well ahead of time, it features great summer produce, and it makes enough to feed a group, so it’s perfect for a barbecue or cookout. We love seafood and pasta combinations like linguine with clams, so a cold seafood-and-pasta pairing is perfect for warming temps!
You can go a lot of different directions with the seafood; you can use lump crab, like I am today, you can use pollock or imitation crab meat, shrimp, or langoustine tails. I have made this version even lighter because we will not add mayonnaise, which is the most common way to dress a seafood pasta salad. So try my version of seafood pasta salad for a lighter, more delicious version that you can make at home. Let’s jump in!
Table of contents
Seafood Pasta Salad Ingredients
This Seafood Pasta Salad Recipe is special for what it has in it, and what it doesn’t have in it! We will not add mayonnaise to dress this Seafood Pasta Salad. The special ingredient is a Caesar-like dressing that is similar to a mayonnaise-based dressing because it is made up of the creamy combination of eggs and oil, but this version is more flavorful and is the perfect dressing for a seafood salad.
Dressing:
- 6 Anchovy Filets, oil-packed and drained
- 1 Garlic Clove, grated or 1 tsp. Garlic Powder
- Kosher Salt
- 2 large Egg Yolks
- 2 tbsp. Lemon Juice, plus more
- 3/4 tsp. Dijon Mustard
- 2 tbsp. Olive Oil
- 1/2 cup Vegetable or Grapeseed Oil (preferred)
- 3 tbsp. Finely Chopped Herbs like Dill and Tarragon
Salad:
- 1 lb. Large Pasta Shells
- 8 oz. Snap Peas, sliced
- 4-5 Celery Ribs, sliced
- 1 pint Cherry or Grape Tomatoes
- 1 Can Pitted Black Olives, drained
- 2-3 tbsp. Capers, drained
- 16 oz. Lump Crab Meat
- 3 tbsp. Finely Chopped Herbs like Dill and Tarragon
- Lemon Juice
- Fresh Ground Black Pepper
- Flaky Finishing Salt
How to Prepare Seafood Pasta Salad
Step 1
Begin by cooking the pasta in boiling salted water. For 3 quarts of water, add 3 tablespoons of Diamond Kosher Salt or 1 ½ tablespoons of Morton Kosher Salt to the boiling water. Add pasta shells and boil for about 8 minutes, until al dente. Drain and rinse the pasta shells in cold water and then spread the pasta out on a parchment-lined baking sheet to cool further. Set aside.
Step 2
Make a paste out of the anchovy filets by pulling the flat side of your chef knife over the filets and the grated garlic repeatedly to flatten and smash them all together. If using garlic powder instead of fresh garlic, sprinkle the powder on the filets, then proceed with making the paste.
Step 3
In a medium bowl, combine the anchovy paste, egg yolks, Dijon mustard, and lemon juice. Whisk together until combined. A drop at a time to start, gradually whisk in olive oil, then vegetable oil; whisk until dressing is thick and glossy. Taste and season with kosher salt and more lemon juice if desired.
Step 4
Add the cooled pasta to a large bowl and drizzle some of the dressing. Toss to combine. Then add the celery and snap peas, drizzle on a little more dressing, and season with a pinch of kosher salt. Toss to combine.
Step 5
Add the lump crab meat to the salad, drizzle on a little more dressing, and gently toss to combine. Then, add the olives, capers, and tomatoes. Drizzle on the remaining dressing and gently fold to combine.
Step 6
Sprinkle on more lemon juice and black pepper. Gently mix to combine. Transfer the seafood macaroni salad to a large serving bowl. Top with flaky finishing salt, a drizzle of finishing olive oil, and the remaining chopped fresh herbs.
This Seafood Pasta Salad is a fresh, light, and updated take on a classic seafood pasta salad. While Mayonnaise is generally low in saturated fat, my updated dressing recipe gives this salad so much umami flavor and feels a lot less heavy than a typical mayonnaise-based dressing. Based on your personal preference, you can add green onions, red bell pepper, or green bell peppers to add even more crisp and refreshing flavor.
We are big salad lovers in the Djalali household. In fact, you can find several of our favorite salads, like my Beautiful Chef Salad, Lentil Salad with Oranges and Feta, or my Main Dish Cobb Salad.
What are some of your go-to salads? Do you gravitate more toward salad in the spring and summertime? Are you looking for new ways to mix up your salad game? Let me know your thoughts on salad in the comments, as I’d love to bring you creative recipes to increase your salad repertoire. Take care and be well, xo Kelly
FAQS – Seafood Pasta Salad
Mayo is the classic dressing for seafood pasta salad, but I wanted something lighter and more flavorful. The Caesar-style anchovy dressing delivers all the creaminess you’d expect from mayo — thanks to the egg yolks and oil — but with so much more depth and umami. Once you try it, you won’t go back!
Absolutely! Lump crab is my favorite here, but pollock, imitation crab meat, cooked shrimp, or langoustine tails all work beautifully. Use whatever you love or whatever looks best at the market.
Yes — this is actually a great make-ahead dish! You can prepare everything a day in advance and refrigerate it. Just give it a good toss before serving and add a fresh squeeze of lemon and a drizzle of olive oil to brighten it back up.
It keeps well for up to 3 days in an airtight container. The flavors actually get better as it sits!
Large shells are my top pick because they scoop up the dressing and hold all the little bits of crab and vegetables. Fusilli, rotini, or farfalle are also great options.
Definitely! Green onions, red bell pepper, green bell pepper, or even cucumber would all be delicious additions. This recipe is very flexible — make it your own!
Key Equipment
Seafood Pasta Salad Recipe Card
Seafood Pasta Salad
Ingredients:
Dressing:
- 6 Anchovy Filets oil-packed and drained
- 1 Garlic Clove grated or 1 tsp. Garlic Powder
- Kosher Salt
- 2 large Egg Yolks
- 2 tbsp. Lemon Juice plus more
- 3/4 tsp. Dijon Mustard
- 2 tbsp. Olive Oil
- 1/2 cup Vegetable or Grapeseed Oil preferred
- 3 tbsp. Finely Chopped Herbs like Dill and Tarragon
Salad:
- 1 lb. Large Pasta Shells
- 8 oz. Snap Peas sliced
- 4-5 Celery Ribs sliced
- 1 pint Cherry or Grape Tomatoes
- 1 Can Pitted Black Olives drained
- 2-3 tbsp. Capers drained
- 16 oz. Lump Crab Meat
- 3 tbsp. Finely Chopped Herbs like Dill and Tarragon
- Lemon Juice
- Fresh Ground Black Pepper
- Flaky Finishing Salt
Instructions:
- Begin by cooking the pasta in boiling salted water. For 3 quarts of water, add 3 tablespoons of Diamond Kosher Salt or 1 ½ tablespoons of Morton Kosher Salt to the boiling water. Add pasta shells and boil for about 8 minutes, until al dente. Drain and rinse the pasta shells in cold water and then spread the pasta out on a parchment-lined baking sheet to cool further. Set aside.
- Make a paste out of the anchovy filets by pulling the flat side of your chef knife over the filets and the grated garlic repeatedly to flatten and smash it all together. If using garlic powder instead of fresh garlic, sprinkle the powder on the filets then proceed making the paste.
- In a medium bowl, combine the anchovy paste, egg yolks, dijon mustard, and lemon juice. Whisk together until combined. A drop at a time to start, gradually whisk in olive oil, then vegetable oil; whisk until dressing is thick and glossy. Taste and season with kosher salt and more lemon juice if desired.
- Add the cooled pasta to a large bowl and drizzle on some of the dressing. Toss to combine. Then add the celery and snap peas, drizzle on a little more dressing and season with a pinch of kosher salt. Toss to combine.
- Add the lump crab meat to the salad, drizzle on a little more dressing and gently toss to combine. Then, add the olives, capers, and tomatoes. Drizzle on the remaining dressing and gently fold to combine.
- Sprinkle on more lemon juice and black pepper. Gently mix to combine. Transfer the seafood macaroni salad to a large serving bowl. Top with flaky finishing salt, a drizzle of finishing olive oil, and the remaining chopped fresh herbs.
Did you make this recipe?
We’d love to see! Tag us @styleatacertainage
LEAVE A COMMENT