Delicious Creamy Spaghetti Seafood Salad To Die For

Hey, PBJs! I’m back with another delicious salad recipe perfect for summer cookouts. If you love seafood and pasta as much as I do, this is the perfect salad for you.

This salad is so good, and I know you’ll love it because my PICKY family does. I come from a family of chefs and cooks, so they know when something’s good. Lol!

The one thing my folks didn’t play about was a nice, delicious, chilled seafood pasta salad. Brining a salad to a family function or cookout was MANDATORY for us!

And you’d better make it right and know what you’re doing, because they’ll let you hear about it. Lol! Let’s just say half of this salad is always gone within an hour of hitting the table.

You need any more confirmation of just how good this creamy spaghetti seafood salad is? And you know what I like most about it? It’s so simple and easy to make.

So give it a shot and continue reading to learn more about this one-of-a-kind seafood salad recipe.

Watch Me Make It

Aunt Janet and Nydia’s Seafood Salad

My aunt Janet and my cousin Nydia would always bring seafood salad to our family functions. Although both of their salads were really good, they made them differently.

My Aunt Janet kept things simple, but Nydia would DO THE ABSOLUTE MOST! She prepared her seafood salad like she was auditioning in front of Gordon Ramsay to get on MasterChef.

She used expensive, fresh, and exotic seafood, like fresh shrimp, fresh lobster, mussels, and things I’d never even heard of. But Aunt Janet used more affordable seafood, like imitation lobster, frozen precooked shrimp, and canned crabmeat.

Another thing that made their salads different was the type of pasta and dressing they used. Nydia would use Spaghetti or bow tie pasta; Janet kept it traditional with Macaroni or Rotini noodles.

Nydia liked to use creamy Italian dressing, while Aunt Janet used Zesty Italian dressing; the same dressing I use in my Zesty Italian Pasta Salad.

Like Nydia, we’ll be using creamy Italian dressing for this seafood salad. But like Aunt Janet, we’ll be using affordable seafood, like precooked shrimp and imitation lobster.

Both Janet and Nydia would always put their foot in these seafood pasta salads! Their salads were so good it was the first thing we ran out of at family functions. Lol!

And because they knew their salads were so good, they always made sure to bring a lot. I remember seeing Nydia carry in two large, deep lasagna-size pans of salad to make sure there was enough Lol!

Speaking of the creamy Italian dressing Nydia always used, let me address the Anti-White Club. Lol! I know you’re reading this and thinking, “What the hell is the ANTI-WHITE CLUB?” Sit back and give me a minute to explain Lol!

The Anti-White Club

Now, I don’t know about y’all, but I’ve come across many people who hate white or light-colored condiments. They want nothing to do with condiments like mayo, ranch, or creamy Italian dressing.

Although both salads were scrumptious, more people preferred Aunt Janet’s. That’s because Zesty Italian dressing is the standard and more popular than creamy Italian dressing.

That said, if you’re part of the Anti-White Club, feel free to replace the creamy Italian dressing with regular Italian dressing.

Ingredients You’ll Need:

Here are all the ingredients you’ll need for this recipe. Feel free to customize the recipe to your liking because, at the end of the day, you’ll be eating this. So if there are ingredients you don’t particularly care for and want to replace with something else, that’s fine.

• Pasta: Spaghetti is the main ingredient here. I like to use thin Spaghetti.
• Shrimp: I use large, deveined precooked shrimp, but if I can’t find any, I’ll buy salad-size shrimp. I never leave the shrimp whole and chop them up anyway, so the size doesn’t matter much.
• Crab: In this salad, I use leg-style imitation crab meat because it’s not only affordable but also adds a nice pop of color. I like the bright orange color of the imitation crab meat, and I love the mild, sweet taste as well. Real crab meat is definitely an option; just stick with the same amount.
• Lobster: I use chunk-style imitation lobster meat, but just like with the crab, you can use real lobster meat. My cousin Nydia not only used every seafood known to man, but she also always used real, fresh seafood. Seafood is pretty expensive, so if you can afford it, go fresh for a higher-quality salad.
• Red Onions: I use red (aka purple) onions mainly for their color. If y’all know me, y’all know I think how food looks is as important as how it tastes. Red onions also have a milder flavor, making them perfect for salads like this.
• Cucumbers: Although I love cucumbers, they were one of the last additions to this recipe. The cucumbers definitely elevate this salad recipe.
• Grape Tomatoes: I like grape tomatoes because they’re sweeter than regular tomatoes. I also love their deep, rich red color.
• Creamy Italian Dressing: This is the main ingredient! Make sure to use a good brand of creamy Italian dressing. I personally love Ken’s and Wish-Bone because their creamy Italian dressings are mayo-based and have a higher mayonnaise content. I’ll elaborate on this more later.
• Seasonings: Salt adds flavor, Old Bay enhances the seafood flavor and adds a hint of celery flavor and color. The red pepper flakes add a hint of heat. I sprinkle a little parsley flakes on top to beautify the salad.

Common Questions About Spaghetti

• What brand of Spaghetti do you use? Use a good brand of Spaghetti, such as Barilla, Mueller’s, Ronzoni, De Cecco, or San Giorgio. I was always told San Giorgio was one of the best.
• Do I have to use Spaghetti? No, but this is for spaghetti lovers! 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 Spaghetti with oil? I don’t because it’s not really necessary. Once you add the dressing to the Spaghetti and start mixing everything, any spaghetti that’s sticking together will definitely come apart.
• Why do you add salt to pasta water? I add salt to the pasta water for flavor. The salad tastes better when the pasta has flavor, which enhances its overall deliciousness.
• 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 Spaghetti until it’s completely bloated and mushy.
• Should you rinse the Spaghetti once it’s done? I do this to stop the cooking process because if you leave the Spaghetti in a colander while it’s still very hot, the heat will keep cooking it. Rinsing also prevents it from clumping and sticking together and removes some starch, preventing the Spaghetti from absorbing too much dressing and leaving the salad dry.
• Can you use gluten-free Spaghetti? Yes, but gluten-free Spaghetti 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.

Creamy Italian Dressing!

I want to address the differences between the brands because choosing the right one is important! I’m also going to show you how to make homemade creamy Italian dressing if that’s the route you want to take!

• Other Brand Varieties: Some other brands of creamy Italian dressing have a greyish appearance and a tangier flavor that resembles regular or Zesty Italian dressing. They don’t have the same white, creamy appearance as Ken’s and Wish-Bone, so if you prefer a dressing with a stronger Italian dressing flavor and less creaminess, you may prefer these varieties.
• Ken’s and Wish-Bone: I like to use Ken’s and Wish-Bone because their creamy Italian dressings have a whiter appearance and are creamier. These brands have the creamy consistency and white color many people look for in creamy Italian dressing.

How to Make Homemade Creamy Italian Dressing

I’ve had a few of my subscribers tell me they couldn’t find creamy Italian dressing at their local supermarkets. I live in Philadelphia, and even I noticed that many supermarkets didn’t carry it.

I eventually lucked up and found one that did, but most only sold the Original and Zesty kinds. Try checking Amazon for creamy Italian dressing. You might have more luck finding it there.

If all else fails, you can make it yourself using mayo and Original or Zesty Italian dressing. I remember my cousin Nydia making it herself, and it tasted just like the store-bought dressing!

1. Start by adding about 1/2 cup of Original or Zesty Italian dressing to a small bowl.
2. Add about a tablespoon of mayo and stir with a spoon until well combined.
3. Give it a taste and continue adding mayo until it reaches your desired color and taste.

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How to Make Creamy Spaghetti Seafood Salad

Okay, so… I’m usually consistent in how I combine the ingredients when preparing salad. But with this salad, because we’re using Spaghetti, it’s better to combine the pasta and dressing first.

I usually add the pasta to the mixing bowl, stir in the seasonings and vegetables, and then add the condiments. But with Spaghetti, I like to make sure it’s fully coated in the dressing first before adding anything else.

I like to do this because stirring seasonings into dry, sticky Spaghetti can be a little challenging. Loosening it up with dressing first makes stirring everything together much easier.

1. Place a large pot over high heat.
2. Add cold water and salt, then stir well.
3. Break the Spaghetti in half.
4. After 10 minutes, or once the water comes to a boil, add the Spaghetti.
5. Boil for 12 minutes, then drain the Spaghetti.
6. Rinse the Spaghetti with cold water and set aside to chill.
7. Add the Spaghetti to a big mixing bowl.
8. Add in the dressing and seasonings, then fold well.
9. Add in the chopped seafood and vegetables, then fold everything together.
10. Garnish the salad with parsley flakes.

Tips for best results:

• Break the Spaghetti in half: Spaghetti is LONG, so when you add it to a boiling pot of water, it leans against the top edge of the pot and burns. You don’t want that, so breaking the Spaghetti in half will ensure it all fits in the pot as soon as you add it. I also like to break it in half because it makes the Spaghetti easier to eat and easier to stir when combining all the ingredients.
• Don’t overcook the Spaghetti: Boil the Spaghetti until it’s al dente. If you let it go too long, it will bloat up and turn into a soft, mushy mess. The Spaghetti will soak up the condiments and soften even more as it sits in the fridge. Start with firm Spaghetti, so it keeps some texture by the time you’re ready to serve it.
• Rinse Spaghetti with cool water: As soon as you drain the Spaghetti, rinse it with cool water for 30 to 40 seconds. This instantly stops the cooking process and washes away excess starch, so your Spaghetti doesn’t stick together.
• Control the moisture: Let the Spaghetti sit in the colander to steam off excess water before mixing. If you rinse the vegetables, make sure they’re thoroughly patted dry. Make sure the seafood is drained well and all your ingredients are as dry as possible before combining everything. Excess moisture can dilute the dressing and ruin the salad’s creaminess and flavor.
• Chop small: Chop the shrimp, crab, and lobster into small pieces so the seafood is evenly distributed throughout the salad. This way, you get a little bit of each type of seafood in every bite.
• Use the right amount of dressing: Start with 16 ounces, then add more if needed. Spaghetti absorbs a lot of the dressing as it sits in the refrigerator. So if you’re making the salad a day in advance, let it chill, then stir in the dressing right before serving.

Serving suggestions:

Below are a few things I personally enjoy eating with this salad. This tastes good with any meat, really, but the couple below are my favorite meats to eat it with, and I’m sure you’ll love them too.

• Fried chicken: There’s something about the crispy fried chicken and creamy Italian dressing combo that makes this the perfect union. So if you’re looking for a main dish to serve this with, FRIED CHICKEN will work every time.
• Seared steak: This creamy spaghetti seafood Salad would pair well with a nice, juicy, pan-seared steak. That combo sounds great, and I haven’t even had these together before.
• Grilled BBQ meat: This creamy spaghetti seafood salad is one of those salads you take to a summer cookout, as it pairs well with anything grilled, like BBQ chicken or ribs. That combo is guaranteed to give your taste buds a foodgasm.

Storage

To keep the salad fresh for as long as possible, make sure it’s tightly covered. You can leave it in the mixing/serving bowl wrapped securely with plastic wrap or foil, or transfer it to a sealed container. Then pop it in the fridge on the bottom rack to keep it perfectly chilled.

Spaghetti Seafood Salad FAQs

• How long does the salad last? 3 days is the golden rule. It rarely makes it through the 2nd day in my house!

• How do I make a larger batch of this recipe? 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 Spaghetti.
• Can I use regular Italian dressing instead of creamy Italian dressing? Yes, you can! However, keep in mind that creamy Italian dressing gives this salad its signature creamy texture and flavor.

• Can people allergic to seafood eat this? No, I wouldn’t recommend it. This salad contains real seafood, including lump crab meat and precooked shrimp, so anyone with a seafood allergy should not eat it.

Equipment:

These are the tools you’ll need to prepare this recipe, along with some other useful kitchen items you may not have on hand. I’ve included links to some of my recommended products if you’d like to check them out.

• Pot
• Colander
• Knife
• Potato Peeler:
• Measuring Cups
• Measuring Spoons
• Large Mixing Bowl
• Big Spoon
• Storage Container

I’m done boring y’all for now! But trust me when I tell you, this Spaghetti Seafood Salad is the BOMB.COM. Give it a shot, and if you like it, make sure to give me a 5-star rating.

And don’t be stingy, spread the word and share the recipe with your family and friends on social media. That engagement helps me out a lot on these tough Google streets.

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Enjoy, later!

PBJ~

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