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
