World’s Best Seafood Pasta Salad Recipe (Made with Imitation Seafood)

Super delicious Seafood Pasta Salad made with Miracle Whip, onions, celery, and various chopped seafood. Perfect for summer cookouts, family picnics, parties, and more.

I’m so excited to share this delicious seafood pasta salad recipe with you guys!!! Those of you who follow me on social media might remember the seafood pasta salad video I did a few years ago. 

Well, since then, I’ve grown a lot as a cook, so I decided to revise and make a few changes to it. One of the main changes I made is omitting the egg – I prefer it without the egg, so I removed it so you could taste the seafood more. 

This salad is a must-try though! This salad here is to die for, just like my Tuna Macaroni, Southern Potato, and Creamy Spaghetti Seafood salads! So if you love seafood salad and are looking for a new way to make it, you must try this recipe!

A family summer tradition

My family would make seafood pasta salad every time we threw a Memorial Day, Fourth of July, or Labor Day cookout. My aunt Angie, who I will talk about more later, made some of the best seafood salad.

She didn’t just make a fire seafood pasta salad, which is what this recipe is, but she made a good seafood salad using just a variety of fresh and imitation seafood. I was always a fan of it but I think I may like it more now then I did back then. Lol!

But Seafood Pasta Salad was a family tradition, a MUST HAVE dish… which is a dish you MUST BRING TO THE COOKOUT unless you want a fight! Haha! The must-have dishes were BBQ Ribs, seafood pasta salad , and potato salad.

If one of those weren’t made you would definitely have somebody in the family throwing a fit. These dishes were always some of the first to go which is why we always made two trays of seafood and potato salad and bought extra ribs. Lol!

Aunt Lorretta, my taste tester!

My aunt Lorretta, who is my taste tester, tried 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 after trying it!

It was then that I knew I put my foot in it! She always helps me take my recipes to the next level. She’s just like me in that she has a knack for finding the right combination of ingredients to perfect a dish.

When I added sugar and old bay to the salad, she said, “Jay, that’s it. Don’t make any more changes. You nailed it!”! Whenever I finish creating a recipe, I always feel like it could be better.

Sometimes I’ll 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. Let’s say we both were jumping around like we caught the holy ghost that night! Lol!

Common questions about pasta shells

Okay, so first, let me discuss the pasta shells we’ll be using. There are a few things you need to know, and I want to address the most common questions I get asked.

• What brand of pasta do you use? A good name brand like Barilla, Mueller’s, and Ronzoni, to De Cecco and San Giorgio
• Should you boil the pasta with oil? I used to do that because it’s believed that it keeps the pasta from sticking, but I think it’s pointless. Even if it does stick a little while boiling, it’ll easily come apart once you stir everything in.
• Why do you add salt to pasta water? It adds flavor, so I add just a pinch.
• How do you know when pasta is done? Boil the pasta until al dente, which means tender but with a bite. Then strain it using a colander immediately. You can not let the pasta sit in the hot water after it’s done or it’ll continue cooking and become bloated. We dont want that!!!
• Should I rinse the pasta once done? After the pasta is done and strained in a colander, rinse it with cool water to stop the cooking process. It can continue cooking while hot, so to avoid that, give it an nice rinse with cool water.
• Can you use gluten-free pasta? You can, but you run the risk of it falling apart and becoming a nasty, mushy mess! Use regular pasta!!! If you want to be healthy or try to cut down on carbs, then just don’t make the salad!

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 so I don’t want 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 MW ratio.

If I couldn’t use equal amounts and had to use more of one, I would definitely choose the option of using more mayo than Miracle Whip. Let me quickly talk about what made me start using MIRACLE WHIP…

Aunt Angie’s seafood salad

One of my favorite aunts, Angie, passed away a few years ago. She would always bring seafood salad to family cookouts, 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, but I decided to add pasta to it since I love both pasta and seafood so much. Now, as I always say, 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 put in her salad, I couldn’t help but try it myself. Let’s just say… I’ve been putting it in my seafood salad ever since.

However, even to this day, Hellmann’s Mayo is my first option when it comes to sandwiches and anything that requires mayo. I keep a bottle of Miracle Whip in the frig for when I make potato and seafood salad.

Now, when I add it to my salads, I do what my Nana Alice always did, and that’s use a 50/50 combination. I’ll never just use Miracle Whip by itself to make a salad. LMBBO! I am, however ok just using Mayo to make salad.

Ingredients you’ll need:

• Medium Shell Pasta: This is the type of pasta we’ll be using for this recipe. Feel free to switch it up. Most pasta types can be used but for seafood pasta salad I like to use pasta shells.
• Red onions: I like using red onions because they have a mild flavor and are perfect for salads. They aren’t too sweet or too acidic, which is why I prefer red onions over other onions.
• Celery: I add celery to all my salads, I loooove the flavor of celery. If you don’t have any, you can use celery seeds or celery salt just to add a little of that flavor to the salad. 
• Shrimp: I had to add shrimp. It’s not a seafood salad without shrimp, is it?! You can use small salad-size shrimp if you like. Whatever size you get, just stick with the same amounts.
• Crab: For this recipe, I used Bumblebee canned lump crab meat, but feel free to use fresh crab meat straight from the crab if you like. Just make sure you stick with the same amount which is 6 ounces.
• Lobster: I use chunky-style imitation lobster meat. Seafood can be very expensive, and imitation lobster is cheaper. But if you’re not on a budget, you can definitely use real fresh lobster meat.
• Mayo and Miracle Whip: Miracle Whip gives the salad a special taste. It adds a combination of tanginess and sweetness. Mayo, as much as I love it, is bland, and so adding Miracle Whip just gives the salad some umph!
• Mustard: Mustard adds a little color and a hint of tanginess from the vinegar in it. You know I’m big on balance, and because this salad is slightly sweet, a little tang is needed.
• Sweet relish: Relish gives the salad a slight hint of pickle flavor and also adds a mild sweetness, but I use sweet relish in almost all my salads for its unique and much-needed flavor. 
• Seasonings: Salt enhance the overall flavor and adds taste, old bay adds a mild seafood flavor, sugar adds a hint of sweetness to provide balance. Garlic powder and onion powder adds depth of flavor, black pepper adds a hint of spice and paprika and parsley are used solely for decoration purposes.

How to make seafood pasta salad

1.  Fill a large pot with water, add 1 tsp of salt, and place it over high heat.
2.  After 10 minutes, or once the water comes to a boil, add the pasta and let it boil for 10 minutes. Then strain immediately and set aside to chill.
3. Meanwhile, open and strain as much water from the can of crab meat as possible,
4. Remove the tails from the shrimp, chop the shrimp and lobster meat into small pieces, and set aside.
5. Chop the onion and celery into small pieces.
6. Get a large mixing bowl, add in the macaroni, seafood, and chopped vegetables, then fold well.
   
7. Fold in all the seasonings.
8. Then add in the mayo, Miracle Whip, relish, and mustard, and fold well.
   
   
9. For decoration purposes, garnish the salad with paprika and parsley.
10. Cover the salad with plastic wrap, then set it in the refrigerator to chill.
    

World’s Best Seafood Pasta Salad Recipe 2019 Video

My Nana didn’t mess with boring-looking salad

I had to write about this because it was quite funny to me. One of my supporters recently asked me, under one of my salad videos, if you have to add paprika and parsley and why I always add it at the end. I’m assuming they’re young and new to cooking.

But if you’re wondering, as stated above, it’s solely for decoration purposes and to beautify the salad. Listen, My Nana Alice Mae and my Grandma Viola Taylor loved decorating salads by placing sliced eggs over 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 setting it in the frig without first giving it some color. You might get cussed out!!! LMBBO! I don’t even think she’d make a salad if she didn’t have paprika or parsley.

I find myself acting like she does the older I get. LMBO!!! I mean, who wants to eat white pale boring looking salad? I don’t even like eating mashed potatoes if there are no parsley flakes on them.

Like me, she would check for paprika and parsley before even considering making the salad. Making salad without paprika was like a woman going to a party with makeup to her! LMBBO!!

So yeah, this is why I always garnish my salads. I feel like she’s standing beside me, watching every time I get ready to garnish it, making sure I don’t forget too. 

Serving suggestions:

• Fried fish: Fried fish taste so good with this salad, especially nice hot fried fish straight out of the oil. There is nothing better than creamy seafood salad with hot, crispy fried fish. 
• BBQ: Anything barbecue… it’s no surprise this salad is popular at cookouts. Just like potato salad, tuna macaroni salad, and macaroni salad, salad and BBQ ribs, chicken, or steak is one of the most delicious food combos.
• Baked Chicken: You can’t go wrong with baked chicken. Chicken tastes great with anything and goes really well with a nice chilled seafood salad.

Storage

• How to store the salad? Wrap it with plastic wrap or aluminum foil, ensuring that it’s tightly sealed and fully covered. Then, set it in the refrigerator. You can also place it in a Tupperware bowl and make sure it’s tightly sealed with a lid.

Frequently Asked Questions

• How long does the salad last? If you wrap it with plastic wrap and store it in a cold refrigerator, it can last up to 3-4 days. By 4 days I notice the good quality of the salad begins to fade. It will still be fresh, but it doesn’t have the same goodness it did.
• 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 as it chills in the refrigerator and will stiffen significantly within a few hours.
• Can another kind of pasta be used? Of course, you can use macaroni, spaghetti, bow tie pasta, whatever floats ya boat… do you!
• How to double or triple recipes? Simply double or triple all the ingredients, and use an additional quart or more if needed, of water to boil the pasta, which will take more time to cook.

Cookware and utensils you’ll need:

Make sure you have all this cookware and kitchen utensils. It will make it much easier to get through this recipe smoother,

• 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 to serve the salad out of.
• Knife: A knife is for chopping the 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 yall.

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: Facebook, Pinterest, Twitter, Instagram, and YouTube.

Enjoy, later!

PBJ~

World’s Best Seafood Pasta Salad Recipe (With Video)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 18 reviews

• Author: PhillyboyJay
• Prep Time: 20 Mins
• Cook Time: 10 Mins
• Total Time: 30 Mins
• Yield: 8
• Category: Salad
• Method: Soul Food
• Cuisine: American

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Description

Super delicious seafood pasta salad made with miracle whip, onions, celery, and various chopped seafood. Perfect for summer cookouts, family picnics, parties, and more.

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Ingredients

• 8 oz Medium Shell Pasta
• 2 Qts Water + 1 Tsp Salt
• 12 Large Pre-Cooked Deveined Shrimp
• 6 oz Bumblebee Canned Lump Crab Meat
• 4 oz Imitation Chunk Style Lobster Meat
• 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)

Cook Mode Prevent your screen from going dark

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Instructions

1. Fill a large pot with water, add 1 tsp of salt, and place it over high heat.
2.  After 10 minutes, or once the water comes to a boil, add the pasta and let it boil for 10 minutes. Then strain immediately and set aside to chill.
3. Meanwhile, open and strain as much water from the can of crab meat as possible,
4. Remove the tails from the shrimp, chop the shrimp and lobster meat into small pieces, and set aside.
5. Chop the onion and celery into small pieces.
6. Get a large mixing bowl, add in the macaroni, seafood, and chopped vegetables, then fold well.
7. Fold in all the seasonings.
8. Then add in the mayo, Miracle Whip, relish, and mustard, and fold well.
9. For decoration purposes, garnish the salad with paprika and parsley.
10. Cover the salad with plastic wrap, then set it in the refrigerator to chill.

 

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Nutrition

• Serving Size: 8