This zesty seafood pasta salad is loaded with crunchy veggies, tender imitation crab, and a tangy Italian dressing that brings everything together. It takes about 20 minutes to make, feeds a crowd, and tastes even better the next day. If you're looking for a no-fuss dish that works for cookouts, potlucks, or busy weeknight dinners, this is the one.
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I first made this seafood pasta salad for a Fourth of July barbecue a few years ago. I needed something I could throw together the morning of and just pull out of the fridge when guests arrived. My sister had mentioned a pasta salad with imitation crab that she'd had at a friend's party, and I couldn't stop thinking about it. So I grabbed some spiral pasta, a bag of imitation crab from the seafood counter, and whatever vegetables looked good at the store that day. The result? Everyone asked for the recipe, and my neighbor literally brought a container to take leftovers home. It's been my go-to potluck dish ever since.
What makes this recipe different from your average cold pasta salad is the dressing. Instead of drowning everything in mayo, I use a mix of zesty Italian dressing, just enough mayo for creaminess, and a good handful of grated Parmesan. It coats every piece of pasta without making things heavy or greasy. Trust me, once you try this combo, plain mayo-based salads won't cut it anymore.
Why You'll Love This Recipe
- Ready in about 20 minutes from start to finish, including the time to boil the pasta and chop your veggies.
- Perfect make-ahead dish because the flavors actually get better as everything sits together in the fridge.
- Packed with color and crunch from red and yellow peppers, cherry tomatoes, broccoli, and black olives.
- Budget-friendly protein thanks to imitation crab, which gives you that sweet, seafood flavor without breaking the bank.
- Crowd-pleasing flavor that works for picky eaters and adventurous ones alike. Kids love it too!
- No oven required, making it perfect for hot summer days when you don't want to heat up the kitchen.
Seafood Pasta Salad Ingredients
Here's what you'll need to make this cold seafood pasta salad. Most of these ingredients are pantry staples or easy to grab at any grocery store. Check the recipe card below for complete measurements.
- Pasta spirals (or rotini, penne, or any short pasta that holds dressing well)
- Broccoli florets (blanched just until tender-crisp)
- Ripe black olives, sliced
- Red pepper, diced
- Yellow or orange pepper, diced
- Red onion, finely diced
- Cherry tomatoes, halved
- Imitation crab, cut into bite-sized chunks
- Zesty Italian dressing (store-bought works great, or use your favorite homemade version)
- Mayonnaise
- Parmesan cheese, freshly grated
- Salt and pepper to taste
Substitution notes: You can swap the imitation crab for real lump crabmeat or even cooked shrimp if you want to dress this up. Don't have broccoli? Sugar snap peas or diced cucumber work well for that same crunch factor. And if you're not a fan of black olives, try kalamata olives or just leave them out altogether.
How to Make Zesty Seafood Pasta Salad
Follow these simple steps, and you'll have a gorgeous pasta salad ready to serve in no time.
- Cook the pasta. Bring a large pot of salted water to a rolling boil. Add your pasta spirals and cook according to the package directions until al dente. You want them firm, not mushy, because they'll soften a little more as they absorb the dressing. Drain the pasta and run cold water over it right away to stop the cooking. Transfer it to a large mixing bowl.
- Blanch the broccoli. Drop the broccoli florets into boiling water for just 2 minutes. You want them bright green and still snappy, NOT soft. (I learned this the hard way the first time. Overcooked broccoli turns to mush in a pasta salad, and nobody wants that.) Drain and run under cold water immediately to keep that crunch.
- Toss in the veggies and crab. Add the blanched broccoli, sliced olives, diced peppers, red onion, cherry tomatoes, and imitation crab chunks to the bowl with the pasta. Give everything a gentle toss so the ingredients are evenly spread out.
- Mix the dressing. In a separate medium bowl, whisk together the Italian dressing, mayonnaise, and grated Parmesan until smooth and combined. This is where the magic happens. The Italian dressing brings tang and herbs, the mayo adds body, and the Parmesan gives it a salty, savory kick.
- Dress and season. Pour the dressing over the pasta mixture and toss well until every piece is coated. Season with salt and pepper to taste. Serve it right away, or (even better) cover it and pop it in the fridge for at least an hour to let those flavors mingle.
Storage and Reheating
This seafood pasta salad keeps beautifully in the refrigerator for 3 to 4 days when stored in an airtight container. The flavors actually deepen overnight, so leftovers taste amazing.
One thing to keep in mind: the pasta will soak up some of the dressing as it sits. If your salad looks a little dry the next day, just drizzle in a splash of Italian dressing and toss again before serving. It'll taste just as fresh as when you first made it.
I wouldn't recommend freezing this salad. The vegetables and mayo-based dressing don't hold up well after thawing, and the texture goes downhill fast.
Tips and Variations for Your Seafood Pasta Salad
Here are a few things I've picked up from making this recipe more times than I can count:
- Salt your pasta water generously. It should taste like the sea. This is your only chance to season the pasta from the inside, and it makes a real difference in the final dish.
- Don't skip the cold water rinse. Rinsing the pasta stops the cooking and washes off extra starch so it doesn't clump together. For pasta salad, this step is non-negotiable.
- Cut your veggies to roughly the same size as the pasta pieces. It makes every forkful balanced and way more enjoyable to eat.
- Add a squeeze of lemon juice right before serving for an extra pop of freshness. Have you ever noticed how a little acid can wake up an entire dish?
- Try adding fresh herbs like chopped basil, dill, or parsley for a different twist. Fresh dill with seafood is an especially great pairing.
Want to change things up? Toss in some artichoke hearts, sun-dried tomatoes, or roasted red peppers for a Mediterranean spin. You could also swap the Italian dressing for a lemon-herb vinaigrette if you prefer something lighter. What's your favorite way to customize pasta salad?
Frequently Asked Questions About Seafood Pasta Salad
Absolutely! Real lump crabmeat or claw meat works wonderfully in this recipe. It'll give the salad a more delicate, sweet seafood flavor. Just be gentle when tossing so the crab doesn't fall apart too much. I've also made this with cooked shrimp cut into pieces, and it turned out fantastic.
You can make it up to 24 hours ahead, and it'll actually taste better for it. The dressing soaks into the pasta and the flavors have time to come together. Just store it covered in the fridge and give it a good stir before serving. If it seems dry, add a little extra Italian dressing to freshen it up.
Short, ridged, or spiral-shaped pastas work best because they catch and hold the dressing in all their little nooks and crannies. Rotini, fusilli, penne, and farfalle are all great choices. I prefer spirals for this recipe because they grab onto the smaller veggie pieces really well.
You can easily make it gluten-free by swapping in your favorite gluten-free pasta. Just be sure to check the label on the imitation crab too, because most brands contain wheat starch. Look for gluten-free surimi or use real crabmeat instead to keep everything safe.
Recipes You May Like
- Salmon Caesar Salad - Another protein-packed salad that's perfect for a light lunch or easy dinner. The creamy Caesar dressing pairs beautifully with fresh salmon.
- Southern Potato Salad - If you're planning a cookout, this classic side dish is the perfect companion to your seafood pasta salad. Creamy, tangy, and totally comforting.
- Ramen Noodle Salad - Love cold noodle salads? This crunchy ramen version is another crowd-favorite that comes together in minutes.
Make This Seafood Pasta Salad Your New Go-To
This zesty seafood pasta salad is one of those recipes that just works every single time. It's colorful, flavorful, and comes together so quickly that you'll wonder why you haven't been making it all along. Whether you're bringing it to a summer barbecue, packing it for lunch, or serving it as a side dish on a busy Tuesday night, it never disappoints.
I love that it's flexible enough to work with whatever veggies you have on hand and that it actually gets tastier as it sits in the fridge. That's a win in my book. Give it a try this week, and I have a feeling it'll earn a permanent spot in your recipe rotation.
Don't forget to save this recipe to your Pinterest board so you can find it whenever the craving hits! And if you make it, I'd love to hear how it turned out. Drop a comment below and let me know your favorite add-ins.
Happy cooking!
- Sophie
📖 Recipe
Zesty Seafood Pasta Salad
This zesty seafood pasta salad is loaded with crunchy veggies, tender imitation crab, and a tangy Italian dressing that brings everything together. It’s quick, colorful, and perfect for cookouts, potlucks, or busy weeknight dinners.
Ingredients
- 12 oz pasta spirals (rotini or short pasta)
- 2 cups broccoli florets, blanched
- ½ cup ripe black olives, sliced
- 1 red bell pepper, diced
- 1 yellow or orange bell pepper, diced
- ¼ cup red onion, finely diced
- 1 cup cherry tomatoes, halved
- 8 oz imitation crab, cut into bite-sized chunks
- ¾ cup zesty Italian dressing
- ¼ cup mayonnaise
- ½ cup freshly grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Bring a large pot of salted water to a rolling boil and cook pasta according to package directions until al dente.
- Drain pasta and rinse under cold water immediately to stop the cooking, then transfer to a large mixing bowl.
- Blanch broccoli florets in boiling water for 2 minutes until bright green and tender-crisp, then drain and rinse with cold water.
- Add broccoli, black olives, diced peppers, red onion, cherry tomatoes, and imitation crab to the bowl with the pasta.
- In a separate bowl, whisk together Italian dressing, mayonnaise, and grated Parmesan until smooth.
- Pour dressing over the pasta mixture and toss gently until evenly coated.
- Season with salt and pepper to taste.
- Serve immediately or refrigerate for at least 1 hour before serving for best flavor.
Notes
Store in an airtight container in the refrigerator for 3 to 4 days. If the salad seems dry after chilling, add a splash of Italian dressing and toss before serving. Do not freeze, as the texture of the vegetables and dressing will not hold up well.
Nutrition Information:
Serving Size:
1 servingAmount Per Serving: Calories: 320Total Fat: 14gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 25mgSodium: 780mgCarbohydrates: 38gFiber: 3gSugar: 6gProtein: 12g
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