Creamy Shrimp & Crab Pasta Salad

This pasta salad is loaded with everything good: tender shrimp, sweet lump crab, colorful vegetables, and a creamy Old Bay dressing that ties it all together. Chilled and ready to share, it’s a perfect make-ahead dish for potlucks, barbecues, or a light lunch that still feels indulgent.

Why You’ll Love This Recipe

• Two kinds of seafood in one salad. Shrimp and crab make this feel extra special compared to a typical pasta salad.
• That Old Bay dressing. Creamy, tangy, and seasoned just right, it’s the star of the whole dish.
• Great for make-ahead meals. This salad tastes even better after chilling, making it perfect for prepping in advance.
• Colorful and crunchy. Cherry tomatoes, cucumber, bell pepper, and red onion add freshness and crunch throughout.

Ingredients

• 12 oz tri-color rotini pasta
• 1 lb large shrimp, peeled and deveined
• 8 oz lump crab meat
• 2 tbsp olive oil
• 1 tsp garlic powder
• Salt and black pepper, to taste
• 1 cup cheddar cheese, shredded
• 1 cup cherry tomatoes, halved
• ½ cup cucumber, diced
• ½ cup red bell pepper, diced
• ¼ cup red onion, finely diced
• 2 tbsp fresh parsley, chopped

For the Dressing

• 1 cup mayonnaise
• ½ cup sour cream
• 2 tbsp lemon juice
• 1 tbsp Dijon mustard
• 1 tsp Old Bay seasoning
• 1 tsp garlic powder
• 1 tsp dried dill
• Salt and black pepper, to taste

How to Make Creamy Shrimp & Crab Pasta Salad

1. Cook the pasta. Cook the rotini pasta according to package directions until al dente. Drain, rinse under cold water, and cool completely.

2. Cook the shrimp. Season the shrimp with garlic powder, salt, and black pepper. Heat the olive oil in a skillet over medium-high heat and cook the shrimp for 1 to 2 minutes per side, until pink and tender. Let cool.

3. Make the dressing. In a small bowl, whisk together the mayonnaise, sour cream, lemon juice, Dijon mustard, Old Bay seasoning, garlic powder, dried dill, salt, and black pepper.

4. Combine the salad. In a large bowl, combine the cooled pasta, shrimp, crab meat, cheddar cheese, cherry tomatoes, cucumber, red bell pepper, red onion, and parsley.

5. Add the dressing. Pour the dressing over the seafood pasta salad and gently toss until everything is evenly coated without breaking up the crab.

6. Chill and serve. Cover and refrigerate for at least 1 hour before serving. Stir gently before serving and adjust seasoning if needed.

Tips for the Best Seafood Pasta Salad

• Rinse the pasta under cold water. This stops the cooking process and prevents the pasta from turning mushy once mixed with the dressing.
• Let the shrimp cool before adding it to the salad. Warm shrimp can cause the dressing to thin out or the salad to warm unevenly.
• Fold gently when adding the dressing. A light hand keeps the lump crab pieces intact instead of shredding them.
• Chill for the full hour, if not longer. The flavors deepen and meld together the longer it sits.

What to Serve with Shrimp & Crab Pasta Salad

This salad works well as a side dish for a barbecue or potluck, but it’s also hearty enough to serve as a light main course on its own with some crusty bread on the side.

Frequently Asked Questions