Go Back
When making seafood pasta salad, the right ingredients make all the difference. Here’s what you need: - Types of seafood to use: - 1 cup cooked shrimp, peeled and deveined - 1 cup cooked calamari, sliced into rings These seafood choices give the salad a fresh and vibrant taste. You can also add crab or scallops for variety. - Recommended pasta choices: - 8 oz. fusilli pasta Fusilli holds the dressing well and adds a fun twist. You can also use penne or rotini if you prefer. - Fresh vegetables to enhance flavor and crunch: - 1 cup cherry tomatoes, halved - 1/2 cup cucumber, diced into small cubes - 1/4 cup red onion, finely chopped - 1/4 cup black olives, pitted and sliced - 1/4 cup fresh parsley, chopped finely These veggies add color and texture. They also bring a crispness that pairs well with seafood. Use this list as your guide to create a delicious seafood pasta salad. For the full recipe, check out the detailed steps I provide later. To make perfect fusilli pasta, start with a large pot of salted water. Bring it to a boil and add the pasta. Cook it according to the package instructions until it is al dente. This means it should still have a slight bite to it. Once the pasta is done, drain it in a colander. Rinse it under cold water to stop the cooking process. This step is key to keeping your pasta firm and not mushy. Set the rinsed pasta aside to cool completely. Now, let’s combine the seafood and veggies. In a big mixing bowl, add your cooked shrimp, sliced calamari, halved cherry tomatoes, diced cucumber, chopped red onion, sliced black olives, and chopped parsley. Gently toss these ingredients together. You want to mix well, but be careful. Too much stirring can break the seafood and veggies apart. For a zesty dressing, gather a few simple ingredients. You need extra virgin olive oil, fresh lemon juice, Dijon mustard, salt, and black pepper. In a medium bowl, whisk these together. Keep whisking until the dressing is well blended and slightly thickened. This emulsification helps enhance the flavor in every bite. Add the cooled fusilli pasta to your bowl of seafood and veggies. Drizzle the dressing over the top. Now, gently toss everything together with a large spoon or spatula. Make sure the pasta and seafood are fully coated. After mixing, cover the bowl with plastic wrap or a lid. Refrigerate the salad for at least 30 minutes. This time allows the flavors to blend and deepen. Before serving, toss the salad gently again. Taste it and adjust the seasoning if needed. - Overcooking pasta and seafood: This is a big problem. Overcooked pasta turns mushy. Seafood can become tough and chewy. Always cook pasta until it’s al dente. For seafood, just a few minutes will do. You want it tender, not rubbery. - Using low-quality ingredients: Good food starts with fresh ingredients. Use fresh shrimp and calamari. Choose ripe tomatoes and crisp cucumbers. Low-quality ingredients can ruin your dish. Invest in high-quality items for the best taste. - Additional herbs and spices to consider: Fresh herbs make a big difference. Think about adding basil or dill for a unique twist. You can also add a pinch of red pepper flakes for some heat. - How to make the salad visually appealing: A colorful salad is a feast for the eyes. Use bright cherry tomatoes and green cucumbers. Arrange the salad nicely in a clear bowl. Garnish with parsley and lemon wedges to make it pop. - Best side dishes to complement seafood pasta salad: Pair your salad with garlic bread or a light green salad. A chilled white wine can also enhance the meal. These sides add balance without overshadowing the pasta salad. - Ideal occasions for serving this dish: This seafood pasta salad shines at summer picnics and barbecues. It’s also great for family gatherings or beach outings. Serve it as a light lunch or at a potluck for a special treat. For the complete recipe, check out the Full Recipe section. {{image_4}} For gluten-free options, choose pasta made from rice or corn. These options taste great and work well with seafood. You can also swap shrimp and calamari for fish, like tuna or salmon. These changes keep the dish tasty and light. If you want vegan variations, use chickpeas or tofu instead of seafood. For a zesty dressing, blend lemon juice, olive oil, and herbs for flavor. To add a Mediterranean twist, try adding feta cheese and kalamata olives. This gives the salad a rich flavor and salty bite. You can choose between creamy or vinaigrette dressings. Creamy dressings add a rich texture, while vinaigrettes keep it light and fresh. Each choice changes the salad's taste, so pick what you like best. Using seasonal ingredients makes your salad even better. For summer, add fresh corn or zucchini for crunch. In winter, roasted vegetables like bell peppers or squash bring warmth. This keeps your seafood pasta salad fresh and exciting year-round. Adjust your recipe to match the seasons, and you’ll enjoy new flavors every time. To keep your seafood pasta salad fresh, use airtight containers. Glass or plastic containers with tight lids work well. They help avoid air and moisture that can spoil your salad. Make sure to cool the salad completely before storing it. If you store it warm, it can lead to sogginess. If you have leftovers, separate them into smaller portions. This way, you can enjoy them later without losing freshness. You can store seafood pasta salad in the fridge for up to three days. After that, the seafood can begin to spoil. Always check for signs of spoilage before eating. Watch for changes in smell or color. If the salad smells off or looks dull, it’s best to toss it. Freshness is key to enjoying every bite of your seafood pasta salad. For pasta salad, I love using shrimp and calamari. They add great flavor and texture. Shrimp cooks quickly and stays tender. Calamari offers a nice chewiness that many enjoy. You can also try crab meat for a richer taste. If you like a stronger flavor, consider smoked salmon. Freshness matters, so find seafood that is wild-caught if possible. Yes, you can! I often prepare seafood pasta salad a day in advance. This gives time for flavors to blend well. Just keep it covered in the fridge. When you are ready to serve, give it a gentle toss. If it seems dry, add a splash of olive oil or lemon juice before serving. Seafood pasta salad is quite healthy! It has lean protein from seafood. The pasta provides carbs for energy. Fresh veggies add fiber and vitamins. The olive oil dressing gives healthy fats. Overall, it’s a balanced meal. If you watch your calories, control the amount of dressing you use. This salad is a great option for a light lunch or dinner. Seafood pasta salad should not sit out for too long. Aim to serve it within two hours. After that, the risk of bacteria grows. If it’s a hot day, keep it chilled. Use ice packs under the serving bowl. This keeps your salad safe and fresh for your guests. Definitely! This salad is very flexible. You can add any veggies you have on hand. Bell peppers, radishes, or even avocados work well. To boost flavors, try herbs like dill or basil. For a crunch, toss in some toasted nuts or seeds. The more colorful, the better! To make this seafood pasta salad, gather your ingredients. Here’s what you need: - 8 oz. fusilli pasta - 1 cup cooked shrimp, peeled and deveined - 1 cup cooked calamari, sliced into rings - 1 cup cherry tomatoes, halved - 1/2 cup cucumber, diced into small cubes - 1/4 cup red onion, finely chopped - 1/4 cup black olives, pitted and sliced - 1/4 cup fresh parsley, chopped finely - 1/3 cup extra virgin olive oil - 3 tablespoons fresh lemon juice - 1 teaspoon Dijon mustard - Salt and freshly ground black pepper to taste Now, let’s break down the steps: 1. Cooking the Fusilli Pasta: Start by boiling a large pot of salted water. Once it boils, add the fusilli pasta. Cook it according to the package instructions until it is al dente. Drain the pasta and rinse it under cold water. Set it aside to cool. 2. Mixing the Seafood and Vegetables: In a big bowl, combine the cooked shrimp, calamari, cherry tomatoes, cucumber, red onion, black olives, and parsley. Gently toss all these together. 3. Making the Dressing: In another bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, and pepper. Mix until it blends well. 4. Combining Everything: Add the cooled fusilli pasta to the seafood and veggies. Drizzle the dressing on top. Gently toss it all together with a spoon until everything is coated. 5. Refrigerating: Cover the bowl with plastic wrap. Place it in the fridge for at least 30 minutes. This helps the flavors mix and taste better. 6. Final Touches: Before serving, give the salad a gentle toss again. Check the taste and add more salt, pepper, or lemon juice if you want. Quick Reference: - Prep Time: 15 minutes - Total Time: 45 minutes - Servings: 4 For a lovely presentation, serve this salad in a clear bowl. It shows off the colors well. You can add more parsley on top and some lemon wedges around the bowl. Enjoy your refreshing seaside delight! You now have a clear guide to making a delicious seafood pasta salad. Remember to choose quality seafood and fresh veggies for the best flavor. Pay attention to cooking times to avoid overcooking. Experiment with different herbs and dressings for unique tastes. This dish can fit many occasions and dietary needs. Store it right to keep it fresh and tasty. Enjoy creating your own version, and make it a dish everyone loves!

Seafood Pasta Salad

Dive into a refreshing taste of summer with this Seaside Delight Seafood Pasta Salad! Packed with flavorful shrimp, calamari, and vibrant veggies, this dish is perfect for any occasion. Learn how to create the perfect balance of textures and tastes in just 45 minutes. Ideal for gatherings or a light lunch, this recipe is a must-try! Click to explore the full recipe and elevate your mealtime with a touch of the sea!
Print Recipe Pin Recipe

Ingredients
  

8 oz. fusilli pasta

1 cup cooked shrimp, peeled and deveined

1 cup cooked calamari, sliced into rings

1 cup cherry tomatoes, halved

1/2 cup cucumber, diced into small cubes

1/4 cup red onion, finely chopped

1/4 cup black olives, pitted and sliced

1/4 cup fresh parsley, chopped finely

1/3 cup extra virgin olive oil

3 tablespoons fresh lemon juice

1 teaspoon Dijon mustard

Salt and freshly ground black pepper to taste

Instructions
 

Begin by cooking the fusilli pasta: bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until it reaches an al dente texture. Once cooked, drain the pasta and rinse it under cold running water to halt the cooking process. Set the pasta aside to cool completely.

    In a spacious mixing bowl, carefully combine the cooked shrimp, sliced calamari, halved cherry tomatoes, diced cucumber, chopped red onion, sliced black olives, and chopped parsley. Toss the ingredients gently to ensure an even mix.

      In a separate medium bowl, create the dressing by whisking together the extra virgin olive oil, fresh lemon juice, Dijon mustard, and a generous pinch of salt and freshly ground black pepper. Whisk until the dressing is well combined and slightly emulsified.

        Add the cooled fusilli pasta to the seafood and vegetable mixture. Drizzle the prepared dressing over the top and gently toss everything together with a large spoon or spatula until all ingredients are evenly coated with the dressing.

          Once combined, cover the bowl with plastic wrap or a lid and refrigerate the salad for at least 30 minutes. This will enhance the flavors as they meld together beautifully.

            Before serving, give the salad another gentle toss to redistribute the dressing and ingredients. Taste and adjust the seasoning by adding extra salt, pepper, or lemon juice as desired.

              Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4

                - Presentation Tips: Serve the pasta salad chilled in a large, clear glass bowl to showcase its vibrant colors. Garnish with additional chopped parsley and arrange fresh lemon wedges around the bowl for a refreshing touch. Enjoy your seaside culinary delight!