Ayooo… I can’t even express how excited I am to share this recipe with y’all!!! For those of you who follow me on YouTube, you might remember the seafood pasta salad video I posted a few years ago.
Well, I’ve grown a lot as a cook since then, so I decided to make a few changes to improve the recipe. One of the main changes I made was omitting the eggs—I removed them entirely so the seafood’s flavor could really shine through.
This salad is an absolute must-try, though; like, it’s to die for, seriously! Just like my Tuna Macaroni, Soul Food Style Potato, and Creamy Spaghetti Seafood salads, if you’re like me and love a good seafood pasta salad, you gotta give this recipe a shot!!!
Watch Me Make It
A family summer tradition
We made this seafood pasta salad every single time we threw a summer cookout, whether it was for Memorial Day, the Fourth of July, or Labor Day. My aunt Angie, whom I will talk more about later, made some of the best seafood salad I’ve ever had.
I mean, it wasn’t just good, it was fire… I would always go back for more, even when I was completely full with no more room in my stomach! Lol!
Seafood Pasta Salad was truly a family tradition… it was on the MUST HAVE list! You know the list of things you must bring to a cookout unless you want a fight! Hahaha.
The must-have dishes were BBQ Ribs, seafood pasta salad, and potato salad. Trust and believe somebody was gonna throw a fit if one of those three dishes were missing. Lol!
And you knew they were family favorites because they were always among the first to go. That’s why we always made two trays of seafood and potato salad and bought an extra pan of ribs. Lol!
Aunt Lorretta, my taste tester!
My aunt Lorretta, who’s my taste tester, took a scoop of the salad while I was creating the recipe and damn near caught the holy ghost!! Lmbo! She jumped and shouted for joy like she won the darn lottery or something!
That’s when I knew I put my foot in it! She always helps me take my recipes to the next level because she’s just like me—she has a knack for finding the right combination of ingredients to perfect a dish, whatever it may be.
When I added a little sugar and Old Bay to the salad, she said, “Jay, that’s it. Don’t add another thing. You nailed it!” Whenever I finish creating a recipe, I always feel like it could be better, like it’s something else I could add to it to take it up a notch.
Sometimes I do too much and need people like her to tell me when enough’s enough. But when I saw her reaction, I had to taste it again for myself. Let’s just say we both were jumping around like we caught the holy ghost that night! Lol!
Ingredients You’ll Need:
Ok, here’s the full list of the ingredients you’ll need for this delicious summer classic.
- Shell Pasta: This is the type of pasta I like to use when making seafood pasta salad. Buy medium shell pasta because I find medium pasta works best; it’s not too big or too small.
- Red Onions: I like using red onions because they have a mild, balanced flavor. They’re neither sweet nor overly sharp.
- Celery: I add celery to all my salads because I loooove the flavor. If you don’t have any, you can use celery seeds or celery salt to give it that same celery flavor.
- Shrimp: I always get the large pre-cooked shrimp. It really doesn’t matter what size you get; just make sure to stick with the amounts.
- Crab: I used Bumblebee canned lump crab meat for this recipe, but feel free to use fresh crab meat straight from the crab if you like. AGAIN, just make sure you stick with the same amount: 12 ounces.
- Lobster: I use chunky-style imitation lobster meat. Seafood can be very expensive, and imitation lobster is a more affordable alternative. But if you’re not on a budget, you can use completely real, fresh lobster meat.
- Mayo and Miracle Whip: Miracle Whip adds a nice hint of tanginess and sweetness, but mayo is a must! We’re making seafood pasta salad, so using mayo goes without saying.
- Mustard: Mustard adds a touch of color and a hint of tanginess from the vinegar that’s in it. Y’all know I’m big on balance, and because this salad is slightly sweet, a little tanginess is needed.
- Sweet Relish: Relish adds a subtle hint of pickle flavor and a mild sweetness to the salad.
- Seasonings: Salt enhances the overall flavor and gives the salad taste, while Old Bay adds a subtle seafood flavor. Garlic powder and onion powder add depth of flavor, while black pepper adds a hint of spice. Paprika and parsley are used solely for decorative purposes.
Common Questions About Pasta Shells
Okay, so first, let me discuss the pasta shells we’ll be using. I want to address the most common questions I get asked about pasta.
- What brand of pasta shells do you use? Use a GOOD BRAND! I use brands like Barilla, Mueller’s, Ronzoni, De Cecco, and San Giorgio. The pasta is the main ingredient, so use good-quality pasta.
- Can another kind of pasta be used? Of course! The best alternative is probably macaroni, but you can use bow tie pasta, penne pasta, rotini noodles, or whatever floats ya boat!
- Should you boil the pasta shells with oil? I used to do that because I was always told it kept the pasta from sticking, but I think it’s pointless. Even if the pasta starts to stick while it cools off, it’ll easily come apart once you stir everything in.
- Why do you add salt to pasta water? Yes, it adds flavor, so I always add just a pinch.
- What does it mean to “cook until al dente”? When a recipe tells you to “cook pasta until al dente,” it just means to cook it until it’s tender but still firm to the bite. You don’t want to overcook the shells to where they’re bloated and mushy.
- Should I rinse the pasta shells once they’re done? Yes, after you remove the pasta and strain the hot water, rinse it with cool water for 30–40 seconds to stop the cooking process.
- Can you use gluten-free pasta shells? Yes, but gluten-free pasta is more fragile. Don’t boil it as long, and make sure to rinse it immediately once done. Gently fold in the ingredients, because they can break apart and turn into mush if you aren’t careful.
The Miracle Whip
Whenever I use both Mayo and Miracle Whip in a salad, I like to stick with a 50/50 ratio. That’s given me the best results…
Listen, I’m honestly not much of a Miracle Whip fan to begin with, so I’m really not trying to use too much of it. I think the taste can be overwhelming, and using too much will ruin the salad FOR ME!!
If there is a time, which there has been, when I didn’t have enough Miracle Whip, I was perfectly fine with using a 70% Mayo/30% Miracle Whip ratio.
If I couldn’t use equal amounts and had to use more of one, I would definitely choose to use more mayo than Miracle Whip. Let me quickly talk about what made me start adding it to my salad in the first place.
Aunt Angie’s seafood salad
One of my favorite aunts, Angie, aka sugameat, passed away a few years ago. THIS was the aunt who would always bring seafood salad to family functions, and I spent years trying to copy her recipe, but could never get mine to taste as good as hers.
She would always make SEAFOOD SALAD, the kind without the pasta, but I decided to add pasta to mine since I love both pasta and seafood together so much.
Now, as I said, I’m a mayo guy—Hellmann’s to be exact! I was NEVER A FAN of Miracle Whip… Just the thought of it would turn my stomach; that’s how much I disliked it.
But when I found out that’s what she was using in her salad to give it that extra umph, I couldn’t help but try it myself. I was really hesitant at first, but let’s just say… I’ve been using it in my seafood salad ever since. Lol!
However, even today, Hellmann’s Mayonnaise is my first choice for sandwiches and for any dish that calls for mayonnaise. I keep a bottle of Miracle Whip in the fridge specifically for potato and seafood salad.
For my salads, I follow Sugameats’ playbook and use a 50/50 blend. You’ll never catch me using Miracle Whip alone. LMBBO, I’m perfectly fine using straight mayo.
How to make seafood pasta salad
- Place a large pot over high heat.
- Add cold water and salt, then stir well.
- After 10 minutes, or once the water comes to a boil, add the pasta.
- Boil for 10 minutes.
- Once the pasta is done, drain the hot water, and rinse with cold water for about 2 minutes.
(Let it sit for about 10 minutes to dry a bit.) - Meanwhile, peel and chop up the shrimp.
- Chop the lobster meat into small pieces.
- Chop the onion and celery into small pieces.
- Add the macaroni to a big mixing bowl.
- Add in the seasonings, then fold well.
- Add in the chopped seafood and vegetables, then fold well.
- Add in the mayo, Miracle Whip, relish, and mustard, then fold well.
- Garnish the salad with paprika and parsley.
- Cover with plastic wrap, and refrigerate to chill.
My Nana didn’t mess with boring-looking salad
I had to write about this because it was pretty funny to me. One of my supporters recently asked me, in the comments on one of my salad videos, if he had to garnish the salad with paprika and parsley, and why I always add it at the end. I’m assuming they’re young or just started cooking. Lol!
As I said earlier, it’s solely for decorative purposes and to enhance the salad’s appearance. Listen, my Nana, Alice Mae, and my Grandma Viola Taylor loved decorating salads by placing sliced eggs on top of them or garnishing them with paprika and parsley in a fancy way.
But my NANA took it VERY SERIOUSLY! Placing salad in the refrigerator without first garnishing it with paprika or parsley was INSULTING TO HER, and I MEAN THAT!
Try making salad in front of her and putting it in the fridge without first giving it some color. You might get cussed out!!! LMBBO! Besides, not garnishing a salad with paprika is like a woman going to a party without makeup! LMBBO!!
I don’t even think she’d make a salad if she didn’t have any paprika or parsley on hand. I find myself acting like her as I get older. LMBO!!! I mean, who wants to eat white, pale, boring-looking salad?
I don’t even like eating mashed potatoes unless they have some parsley flakes on them. Like me, she would check for paprika and parsley before even making the salad.
So yeah, I always garnish my salads. I somehow feel like she’s just sitting behind me every time I get done making a salad, checking to make sure I garnish it with something.
Tips for Success:
- Make the salad ahead of time: I would make this salad ahead of time because letting the ingredients marry results in a way better-tasting salad than when eaten immediately. Plus, salad is always better when it’s chilled.
- Don’t overcook the Shells: Boil the shells until they’re al dente! If you let it go too long, the shells will bloat up and turn into a soft, mushy mess. Remember, it will soak up the condiments and soften even more as it sits in the fridge. Start with a firm noodle, so your salad actually holds up and keeps some texture by the time you’re ready to serve it!
- Always rinse with cool water: As soon as you drain the hot water, rinse the shells with cool water for 30 to 40 seconds. This instantly stops the cooking process and washes away excess starch, so your noodles don’t stick together.
- Control the Moisture: Let the shells sit in the colander to steam off excess water before mixing. If you rinse the vegetables, ensure they’re thoroughly patted dry. Excess water trapped in the pasta or clinging to the vegetables will dilute the condiments, ruining the salad’s creaminess and flavor.
- Chop Small: Aim for uniform, small pieces. You want seafood and veggies in every single bite!
Serving suggestions:
- Fried fish: Fried fish pairs well with this salad, especially when served hot and straight out of the oil. There’s nothing better than a creamy seafood salad paired with hot, crispy fried fish.
- BBQ: Anything barbecue… It’s no surprise this salad is popular at summer cookouts. Just like potato salad, tuna macaroni salad, and macaroni salad… salad and BBQ ribs, chicken, or steak are some of the most delicious food combos.
- Baked Chicken: You can’t go wrong with baked chicken. Chicken tastes great with almost anything and pairs particularly well with a chilled mayo-based salad.
Storage
To keep the salad fresh for as long as possible, make sure it’s tightly covered. You can leave it right in the serving bowl wrapped securely with plastic wrap or foil, or transfer it to an airtight container with a tight lid. Just pop it in the fridge on the bottom rack to keep it perfectly chilled.
Frequently Asked Questions
- How long does the salad last? If you wrap it in plastic wrap and store it in a cold refrigerator, it can last 3–4 days. By day 4, I notice the salad’s quality begins to fade. It will still be fresh, but it doesn’t have the same goodness it did.
- How to double or triple recipes? If you want to scale the recipe up, just double or triple the amount of each ingredient. You’ll obviously need more water and either a bigger pot or multiple pots, since you’ll be boiling more pasta shells.
- Why is the salad soupy? It looks that way because of the amount of condiments we added. If the salad looks “wet” and “soupy,” don’t worry—it will stiffen after a few hours as it chills in the refrigerator.
- How do I fix a runny salad? Just add more shells to absorb the excess moisture. You may have to add a little more seasoning since more pasta was added.
- Can people allergic to seafood eat this? Likely not. This is because imitation lobster typically contains artificial lobster extracts, and I believe this may negatively affect someone allergic to seafood. It also contains real seafood like the lump crab meat and pre-cooked shrimp, so NO, don’t chance it!
Equipment:
Ensure you have all the necessary cookware and kitchen utensils. It will make it much easier to get through this recipe smoothly,
- Large pot: Have a large pot to boil the pasta shells.
- Colander: Make sure you have a colander to drain the pasta shells.
- Large Serving Bowl: We’ll be using this to combine the salad and serve it from.
- Knife: A knife is for chopping seafood and vegetables
- Big Spoon: Use a big spoon to combine the salad and serve.
- Measuring Cups: Measuring cups are great for accurately measuring the amount of seafood, vegetables, and mayo/miracle whip you’re using.
- Measuring Spoons: Use measuring spoons to measure seasoning accurately.
Listen, guys, y’all are going to really enjoy this seafood pasta salad!! Whenever I make this for a get-together, party, or family cookout, it’s one of the first things to go, which is why I’m so pumped to share this recipe with y’all.
On my Facebook page, I asked you guys what salad recipes you wanted me to do for the holidays, and seafood pasta salad was the most requested. So IT’S ALL DONE NOW… HERE YOU HAVE IT!!
Please leave a comment below letting us know if you like it; that helps a lot. Also, subscribe so you don’t miss out on any new recipes I post and follow me on social media to stay connected.
Enjoy, later!
PBJ~
Print
World’s Best Seafood Pasta Salad Recipe (With Video)
- Prep Time: 20 Mins
- Cook Time: 10 Mins
- Total Time: 30 Mins
- Yield: 8
- Category: Salad
- Method: Southern
- Cuisine: Soul Food
Description
This creamy, flavor-packed Seafood Pasta Salad is loaded with tender seafood, crisp celery, and onions, all tossed in a classic, tangy dressing. It’s the ultimate crowd-pleaser for your next summer cookout, family picnic, or neighborhood party!
Ingredients
- 8 oz Medium Shell Pasta
- 2 Qts Water + 1 Tsp Salt
- 12 Large Devined Pre-Cooked Shrimp, chopped
- 12 oz Bumblebee Canned Lump Crab Meat
- 4 oz Imitation Chunk Style Lobster Meat, chopped
- 1/4 Cup Red Onions, finely chopped
- 1/4 Cup Celery, finely chopped
- 1 Cup Hellman’s Mayo
- 1 Cup Miracle Whip
- 1/4 Cup Sweet Relish
- 1 Tbs Mustard
- 1 Tbs Sugar
- 2 Tsps Old Bay Seasoning
- 1 Tsp Salt
- 1/2 Tsp Garlic Powder
- 1/2 Tsp Onion Powder
- 1/2 Tsp Black Pepper
- Paprika (For decoration Purposes)
- Parsley Flakes (For decoration Purposes)
Instructions
- Place a large pot over high heat.
- Add cold water and salt, then stir well.
- After 10 minutes, or once the water comes to a boil, add the pasta.
- Boil for 10 minutes.
- Once the pasta is done, drain the hot water, and rinse with cold water for about 2 minutes. (Let it sit for about 10 minutes to dry a bit.)
- Meanwhile, peel and chop up the shrimp.
- Chop the lobster meat into small pieces.
- Chop the onion and celery into small pieces.
- Add the macaroni to a big mixing bowl.
- Add in the seasonings, then fold well.
- Add in the chopped seafood and vegetables, then fold well.
- Add in the mayo, Miracle Whip, relish, and mustard, then fold well.
- Garnish the salad with paprika and parsley.
- Cover with plastic wrap and refrigerate to chill.
Notes
- Make it the night before: For the absolute best results, prep this salad the night before serving. Letting it sit in the fridge overnight allows the seafood, seasonings, and dressing to marry together for a way deeper flavor.
- Keep it al dente: Don’t overcook your shells! Boil them until they are tender but still firm to the bite. The shells will naturally soften as they absorb the dressing while chilling, so starting firm keeps them from getting mushy.
- Don’t skip the cold rinse: As soon as you drain the hot water, rinse the shells with cold water for 30 to 40 seconds. This instantly stops the cooking process and washes away excess starch, so your shells don’t stick together.
- Squeeze and pat dry: Water is the enemy of a creamy salad! Make sure to squeeze out all the liquid from your packaged and canned seafood, pat down any vegetables you may have rinsed, and ensure the pasta shells are dry before mixing so your dressing stays thick and rich.
Nutrition
- Serving Size: 8
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“Philly Boy Jay here, Philly Boy Jay! With another recipe on another day!” Everytime I make this seafood salad I hear you singing in my head- been making this since you released the video way back!! The creamy, sweet but savory flavor always keeps me coming back, and it will always be part of my cooking journey. “I mean THE BEST!” Much love Jay and thanks for all the years of scrumptious recipes that we’re still out here making!!
Im redoing this recipe with another video soon to replace this old video. Thanks for the support.
I understand, sorry the old videos had me nostalgic. I’ll be sure to check it out.
No need to say sorry. You did nothing wrong… I actually sang it in the newer version above. Lol
“Philly Boy Jay here, Philly Boy Jay! With another recipe on another day!” Everytime I make this seafood salad I hear you singing in my head- been making this since you released the video way back! The creamy, sweet but savory flavor always keeps me coming back, and it will always be part of my cooking journey. “I mean THE BEST!” Much love Jay and thanks for all the years of scrumptious recipes that we’re still out here making!!
Thank you for the recipe. I was the BEST. I’ve made it twice in the last month and each time, nothing left. Now they are asking for the recipe, I sent them right to you. Thanks again!
Delicious! So easy to make and very tasty. It was a hit with the family! I will make it again along with some of your other recipes!
I made this for a family party and everyone loved it! It’s really good!
Yea, thanks to my aunt Angie R.I.P… she help me take my seafood pasta salad to another level.
Hello Jay!
I made your salad for a early cookout on Tuesday (go figure). I must admit, I was VERY doubtful as I can NOT stand miracle whip. We were always Hellman’s in my family. Having said that, I trusted you and the others who have made this. I had all the fresh seafood so it was even better. YES, I LOVED it and so did the party goers., I gave them your site and I am looking forward to making your other recipes. OH, I didn’t have any sweet relish and didn’t want to use the dill I had on hand. I can only imagine how good it’s going to be when I do use the sweet. I haven’t used Miracle Whip in OVER 40 years BUT I liked it in this salad. My mom would have a FIT! Thank you for such a REALLY tasty salad.
Im happy you enjoyed it. It’s delicious!
If you want to be a hit at the barbecue just make this salad it is so good. They scrape the pan every time.
Yummy!! I made this without the onion and celery because my spouse has to eat soft foods but it was still great, highly recommend this dish and will be making from here on out!
OMG! You weren’t joking….your seafood noodle salad was TO DIE FOR!!!!! I have been looking forever for a DECENT seafood noodle salad & praise the Lord & you I now have it!!!! You must be a gourmet chef or you grandmother or aunts have done right by you! Can’t wait to try your tuna noodle recipe & I’m betting it’ll be as good if not better then seafood salad….tho I did add a bit of dill seasoning as I think it goes well with all types of seafood…. long story short THANK YOU SO MUCH for heavenly recipe….it surely is the nectar of the gods! Please keep those great basic recipes coming…..I’ll be keeping a sharp eye out for future recipes!!!!
This recipe has not failed me. I was star of every cookout this summer. Follow his recipe to a T and you won’t be disappointed.
I made this last summer twice and almost panicked when I couldn’t find for the start of salad making season for me anyway..But Bayyybeee!! This salad is so effin good it is never any leftovers. It taste good the day you make it! But even better the day. Whenever I’m hosting I ALWAYS make my salads the day before, in order to let all of the ingredients mingle together..The most expensive part is the lump crabmeat I buy, but it’s worth every delicious bite..I get sooo many compliments when I make this..Thank you again for sharing this us
Listen…I pride myself on making some of the best seafood salad ever, but let me tell you something…I came across this recipe and it put me to shame. This salad is absolutely delicious!! From the Miracle Whip to the mustard, it just gives it a bomb flavor. I will now lay my lil’ recipe to rest as this will be my go to from here on out!
Thanks for the recipe.. This is the first time mastering seafood salad with lump crabmeat.. I usually just make the seafood Hawaiian pasta salad, but after finding your recipe I thought I’d give it a try, and wasn’t displeased at all!! The recipe was easy to follow and I took it to a family cookout.. Let’s say it was a hit!! It even takes better the next day after all the ingredients settled
I’m so glad you enjoyed the recipe Natasha! Make sure to rate and share it! Also, I agree that it tastes better the next day because you allow the salad to sit for 12+ hrs you allow everything to marinate and come together
Outstanding
Hi I made this yesterday for my nephew’s birthday cook out. The best everyone talked about how good it was and my family can cook. This is going to be my seafood salad recipe for ever.
This recipe is absolute perfection. Made it yesterday for our Memorial Day Cook-in & it will now be a staple in my household. Thank you so much for sharing!!!
Just made tonight for graduation party. It is fabulous. I’m not much of a seafood salad. I’ve never like them. But this is the one. I really like it. I know everyone is going to love it tomorrow. Thanks.
My husband loves the lasagna and meatloaf recipe thanks so much keep blessing your tummy with your great hands.
OMG Philly Boy you can cook.. thank you for sharing
Man my brother or I can tell you is I made this salad towards the end of the summer and I took a bowl of it down to my friends house , they were fighting over that bowl like it was the Last any recipe I have ever gotten from your YouTube channel has been on the money and on point brother you really know how to throw down in the kitchen… peace to you my brother keep doing what you’re doing.
I made them Collard greens and the sweet potato pie and all I can say is your recipes are the BOMB. My mom has subscribed to your channel I brag about how your recipes be on point. Thank you and keep doing what your doing. Inspiration to us all.🤗🤤
I am going to make this seafood pasta next weekend. I hope that when I make it it will turn out right. By the way your food looks great on the website, I can tell the food is good.
I’m searching for your recipe for the shrimp and crab salad with the thin spaghetti noodles can’t find it
The Creamy Spaghetti Seafood Salad recipe? It’s in the salad section
omg! The best seafood pasta salad EVER
Yea, it’s pretty good Sherry:)
Philly Jay I love your recipes I love the way you cook and how you present it you’re not boring at all….. I love the way you’re expanding your craft … i’m not gonna lie I do miss the Tupperware cutting board Lol… your presentations are beautiful keep up the good work I pray for much of success for you .,,Kelly
Much appreciated! Enjoy!
I made the tuna salad Sunday man we could not stop eating it and it has chilled over night it’s marinated where having more with our burgers today luv it delicious can’t wait to try the pasta salad
Yea I enjoyed it as much as you did… Tuna and pasta taste great together!
Let us change the worries of the past into the thinking and planning beforehand!
Philly Jay, I gotta tell you that I always got compliments at family functions for my seafood salad. I followed yours yesterday to the T to take to take to a work function. These people were salivating and neglected the grilled Tbone stakes. 5 outta 5 stars for sure and I look forward to following more of your recipes. Thank you for sharing with the world your amazing talent. Much love from Washington, DC