1. Can I use frozen seafood for this Seafood Pasta Salad?

Yes, you can use frozen seafood for this recipe. Just make sure to thaw the shrimp and scallops before cooking them to avoid excess water in the dish. For the best texture, cook the seafood just until it turns opaque and firm.

2. How long can I store the Seafood Pasta Salad?

This Seafood Pasta Salad can be stored in an airtight container in the fridge for up to 3 days. The salad’s flavor will continue to develop over time, but for the best texture, it's recommended to consume it within the first 24-48 hours.

3. Can I make this Seafood Pasta Salad in advance?

Absolutely! In fact, making this salad in advance allows the flavors to meld together and taste even better. Prepare the salad a day ahead, cover it tightly, and refrigerate it until you're ready to serve.

Seafood Pasta Salad Recipe

Description

This Seafood Pasta Salad is a refreshing and satisfying dish made with succulent shrimp, scallops, creamy mayonnaise, and a zesty lemon dressing. It’s perfect for warm weather gatherings, a picnic, or a simple weeknight dinner. With its balanced flavors and textures, this easy-to-make recipe will become a family favorite.

Ingredients

Cooked Pasta: 2 cups (Forms the hearty base of the salad, adding texture.)
Shrimp: 1 cup, peeled and deveined (Adds a sweet, delicate seafood flavor.)
Scallops: 1 cup, chopped (Provides a mild, buttery flavor with a firm texture.)
Mayonnaise: 1/2 cup (Forms the creamy dressing for the salad.)
Lemon Juice: 2 tbsp (Adds a zesty, refreshing citrus flavor.)
Dijon Mustard: 1 tsp (Provides a tangy kick to the dressing.)
Garlic: 1 clove, minced (Adds depth and savory richness.)
Celery: 1 stalk, diced (Gives a crisp, refreshing crunch.)
Red Onion: 1/4 small onion, finely chopped (Provides a mild sharpness and color.)
Fresh Parsley: 2 tbsp, chopped (Adds brightness and freshness.)
Salt and Pepper: To taste (For seasoning the ingredients.)

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Instructions

Cook the pasta according to the package instructions, drain, and set aside to cool.
Sauté the shrimp and scallops in a little olive oil over medium heat for 2-3 minutes per side, until fully cooked. Let cool before adding to the salad.
In a bowl, combine mayonnaise, lemon juice, Dijon mustard, minced garlic, salt, and pepper. Stir until smooth.
In a large mixing bowl, combine the cooled pasta, shrimp, scallops, celery, red onion, and parsley. Add the dressing and toss to coat everything evenly.
Chill the salad in the refrigerator for at least 30 minutes before serving.
Serve chilled, garnished with additional fresh parsley if desired.

Notes

Don’t overcook the seafood, as it can become rubbery.
Store in an airtight container in the fridge for up to 3 days.
Feel free to make it ahead, as the flavors improve when the salad sits in the fridge.
Add extra veggies like peas, bell peppers, or cucumber for more color and flavor.
If you prefer a lighter version, substitute Greek yogurt for the mayonnaise.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Main Course, Side Dish
Method: Sauté, Mix
Cuisine: American, Seafood

Nutrition

Serving Size: 1 cup
Calories: 350
Sugar: 3g
Sodium: 480mg
Fat: 18g
Saturated Fat: 2g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 2g
Protein: 20g
Cholesterol: 150mg