Mom's Seafood Pasta Salad for a Crowd

Mom's Seafood Pasta Salad for a Crowd

8 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    10 m
  • Ready In

    3 h 25 m
Recipe by  NOLLEEZ

“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.”

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Adjust Servings

Original recipe yields 16 servings



  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)

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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 shrimp. Sometimes I'll add a little bit of Old Bay seasoning. One time I did not green onions so I substituted chopped sweet onion, and it did not turn out as well. Stick with the green onion. Also, when I mix the ingredients, I start by combining the mayo and the tuna at the bottom of the bowl so that I can mix it well. Then I add the pasta and other ingredients.



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 dressing, I increased mayo to 2 cups, then used 1/2 cup Italian Dressing (Bernstein) & 1/2 cup Catalina (you can play around with other dressings too) & I added 1.5 Tablespoons of Old Bay, as other's have done. Mixed all together and used 1/2 of the mix on the cooked pasta. Let chill for 3 hrs, then added the seafood & the rest of the dressing mix. I only used 1 can of Albacore Tuna (drained), 1 lb of fresh salad shrimp, and added a package of immatation crab (shredded). I also added 2-3 cups of shredded Mozzarella cheese. And it does get better each day, YUMMY!



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!

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Amount Per Serving (16 total)

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

Based on a 2,000 calorie diet



previous recipe:

Super Shrimp and Veggie Pasta Salad


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My Mom's Awesome Macaroni Salad (enough to feed a crowd!)