This chilled pasta salad is a summer staple, perfect for cookouts, potlucks, or any gathering where you need something refreshing on the table. Shrimp and flaked salmon combine with spaghetti, crisp cucumber, and juicy cherry tomatoes, all tossed in a zesty Italian dressing with a hint of smoky spice. It’s easy to make ahead, and it’s always the first dish to disappear.
Why You’ll Love This Recipe
- Two kinds of seafood. Shrimp and salmon both bring flavor and protein to this hearty pasta salad.
- Perfect for make-ahead meals. This salad tastes even better after chilling, making it ideal for prepping the night before.
- Bold, zesty flavor. Italian dressing, smoked paprika, and red pepper flakes keep every bite interesting.
- Great for a crowd. Serves 8, making it a natural fit for potlucks and summer gatherings.
Ingredients
- 1 lb spaghetti noodles
- 1 lb medium to large shrimp, cooked, peeled, deveined, and tails removed
- 1 lb cooked salmon, flaked into bite-sized pieces
- 1 large cucumber, cut into large chunks with the skin on
- 1 cup cherry tomatoes, halved
- ½ medium red onion, diced
Dressing & Seasoning
- 1½ cups zesty Italian salad dressing
- 1 tbsp seafood seasoning
- 1 tsp smoked paprika
- 1 tsp crushed red pepper flakes
- 1 tsp dried parsley or Italian seasoning
- Salt and black pepper, to taste
How to Make Seafood Spaghetti Pasta Salad
1. Cook the pasta. Cook the spaghetti in a large pot of salted boiling water until al dente. Drain and rinse well under cold water to cool completely.
2. Prepare the seafood. If needed, cook the shrimp and salmon until fully cooked. Let the seafood cool completely, then gently flake the salmon into bite-sized pieces.
3. Prepare the vegetables. Cut the cucumber into large chunks, halve the cherry tomatoes, and dice the red onion.
4. Combine the salad. In a large bowl, combine the cooled spaghetti, shrimp, salmon, cucumber, tomatoes, and red onion.
5. Add the dressing. Pour the Italian dressing over the salad. Sprinkle with the seafood seasoning, smoked paprika, crushed red pepper flakes, dried parsley, salt, and black pepper.
6. Toss everything together. Gently toss until the seafood, vegetables, and spaghetti are evenly coated with the dressing and seasonings.
7. Chill. Cover and refrigerate for at least 2 hours, or overnight, so the flavors blend together beautifully.
8. Serve. Give the seafood spaghetti pasta salad one final toss before serving.
Tips for the Best Seafood Pasta Salad
- Rinse the pasta under cold water. This stops the cooking process and cools the noodles quickly so they’re ready to mix with the rest of the ingredients.
- Let the seafood cool completely before combining. Warm seafood can wilt the vegetables and make the salad watery.
- Flake the salmon gently. Keeping the pieces somewhat intact gives the salad better texture than shredding it too finely.
- Chill for the full time, if not longer. The flavors deepen the longer this salad sits, so don’t rush the chilling step.
What to Serve with Seafood Spaghetti Pasta Salad
This salad works well as a light lunch on its own, or as a side dish alongside grilled meats at a cookout. Crusty bread or crackers make a nice addition if you want something to go with it.
Frequently Asked Questions
Can I use a different type of fish?
Yes, cooked tuna or crab meat can be used in place of or alongside the salmon.
How long will this salad keep?
Store covered in the refrigerator for up to 2 days for the best texture and flavor.
Can I make this ahead of time for a party?
Yes, this salad is ideal for making the night before, since the flavors continue to develop as it chills.
Seafood Spaghetti Pasta Salad
Ingredients
Equipment
Method
- Cook the spaghetti in a large pot of salted boiling water until al dente. Drain and rinse well under cold water to cool completely.
- If needed, cook the shrimp and salmon until fully cooked. Let the seafood cool completely, then gently flake the salmon into bite-sized pieces.
- Cut the cucumber into large chunks, halve the cherry tomatoes, and dice the red onion.
- In a large bowl, combine the cooled spaghetti, shrimp, salmon, cucumber, tomatoes, and red onion.
- Pour the Italian dressing over the salad. Sprinkle with the seafood seasoning, smoked paprika, crushed red pepper flakes, dried parsley, salt, and black pepper.
- Gently toss until the seafood, vegetables, and spaghetti are evenly coated with the dressing and seasonings.
- Cover and refrigerate for at least 2 hours, or overnight, so the flavors blend together.
- Give the seafood spaghetti pasta salad one final toss before serving. Serve cold as a light lunch, side dish, or easy seafood dinner.
