Mom's Seafood Pasta Salad for a Crowd

Mom's Seafood Pasta Salad for a Crowd

8
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"My mother has been making this every summer since I was a child. It keeps well in the fridge and is an ideal accompaniment to hamburgers, hotdogs, ribs...anything BBQ."

Ingredients

3 h 25 m {{adjustedServings}} servings 458 cals
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Original recipe yields 16 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 458 kcal
  • 23%
  • Fat:
  • 19.9 g
  • 31%
  • Carbs:
  • 49.9g
  • 16%
  • Protein:
  • 18.5 g
  • 37%
  • Cholesterol:
  • 50 mg
  • 17%
  • Sodium:
  • 383 mg
  • 15%

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; drain.
  2. In a large bowl, toss together cooked pasta, celery and green onions. Mix in French dressing, thousand island dressing and mayonnaise. Fold in tuna and shrimp. Cover and chill in the refrigerator at least 3 hours.
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Reviews

8
  1. 11 Ratings

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This is a great recipe. People frequently ask me to make this salad. And it's fairly easy to make too. I normally use 1/2 lb of salad shrimp (from the frozen section) instead of the canned shrim...

Great starter salad but some changes seemed to make it better. Too dry for 16 servings, so figured on only 8 so only used 1 lb of pasta. But once made, there was plenty for more! For the dress...

I make it the same way, but only mayo and not the dressings. Never thought of that. I will have to try it that way!