Seafood Pasta Salad

Seafood Pasta Salad

150
flwrpwr60 1

"Something different that's great for picnics. My family begs for it all year!"

Ingredients 5 h 35 m {{adjustedServings}} servings 436 cals

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 436 kcal
  • 22%
  • Fat:
  • 22.9 g
  • 35%
  • Carbs:
  • 46.4g
  • 15%
  • Protein:
  • 11.3 g
  • 23%
  • Cholesterol:
  • 22 mg
  • 7%
  • Sodium:
  • 962 mg
  • 38%

Based on a 2,000 calorie diet

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Directions

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  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; rinse under cold water until cool and drain.
  2. While pasta is cooking, chop celery and crabmeat. Run hot water over peas to defrost.
  3. In a large bowl, whisk together the mayonnaise, sugar, vinegar, milk, salt and pepper. Add the pasta, celery and crabmeat and stir until evenly coated. Adjust the salt, sugar or mayonnaise to suit your taste. Chill several hours before serving.
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Reviews 150

  1. 192 Ratings

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MONKEYHANGTIME
8/17/2005

Just like seafood salad should taste. I used Medium seashell pasta. Definitely double dressing and add 2nd half just before serving for a creamy salad. (remember don't over cook pasta as it will absorb even more of dressing and make salad dry).

dhalladay
5/26/2008

Great salad with or without crab meat. Used mediuam shells, added more celery, 1/2 red and green bell pepper and sliced olives. Used cider vinegar instead of the white and no milk at all with regular lite mayo. Decided with that much pasta would need more dressing, so added a cup of lite miracle whip. I like alot of spices, so added garlic powder, onion powder, a pinch of cumin, lots of paprika and pepper. Make sure the dressing is to your liking before adding to the pasta and vegs. Keeps well in the frig for a few days and just keeps getting better and better! Delicious!

heybejay
9/8/2003

A good recipe overall. I found it to be a bit on the dry side, so I adjusted the dressing to suit my taste. It is definately a keeper. I think this salad would also be great with shrimp and maybe some sliced black olives and a bit of green onion.I will play with it.