A luxurious, yet budget friendly blend of shrimp, crab and lobster with three types of tender pasta, crisp celery and fresh herbs that get tossed in a creamy cajun lemon dressing might just be the perfect side dish, snack, lunch or even dinner. Whether you are craving pasta, seafood or both this creamy seafood pasta salad will be sure to satisfy those tastebuds.
This seafood pasta salad is made with three different types of seafood meat and three different types of pasta noodles. The three different types of seafood meat provide different flavors and the different types of noodles are just for fun and to provide different textures and visual appeals through out the salad.
It can be made in an easy 20 minutes or less and there is little to no cooking involved! The only thing that gets cooked are the pasta noodles. Purchasing already cooked shrimp and imitation crab and lobster make things much easier when prepping and making the salad. In addition, it keeps the pasta salad fresh for a longer period of time. This pasta salad will create meals and snacks up to a week!
I know this could seem like more of a summer dish, but with the creaminess and tender pasta noodles it is still so comforting and cozy it makes a great meal for any time of the year! I love eating it curled up on the couch with my favorite show on and cuddled up in my favorite blanket during the fall and winter months. During the summer and spring this is a great side salad addition to any BBQ. Since it is supposed to be served cold, it is just as easy to pull out of the fridge and eat right away as it is to make it.
I am a big seafood gal. I love all types, shapes, flavors and textures of seafood. So, when creating this I instantly knew I had to include a minimum of three types of meat. Now, when it comes to the meat, you can mix and match as you please. So, if you want to eliminate one or two of the meats you can or if you like one more than the other and want to double up, you also can! Same goes with the pasta noodles.
If you are also wanting to incorporate fresh crab and lobster meat as opposed to imitation you absolutely can as well! It might provide a more fishy seafood flavor and since it is fresh, it might not last as long. But, I can guarantee it will be just as good!
One thing I love serving this pasta salad with is extra lemon wedges on the side, so I can add a little tang and another key to making it extra good is serving it with extra black pepper on top. It provides a bit of a lemony peppery taste in conjunction with the creamy cajun and it is exquisite! Highly recommend!
If you’re a pasta and seafood lover like me and you made this, tag @prettyplatebymichelle or #prettyplatebymichelle on instagram! I would love to see how it turned out.
Serves 6+, INGREDIENTS: For the Pasta Salad
3 Cups dried variety of pasta shapes
1 Cup cooked shrimp, chopped
1 Package imitation crab sticks, chopped
1 Cup chunk imitation lobster, chopped
3 Celery sticks, sliced
1 TBSP fresh dill, minced
1 TBSP fresh chives, sliced
1 TBSP olive oil
INGREDIENTS: For the Creamy Lemon Cajun Dressing
1/2 Cup Hellman’s mayo
1/2 Cup 5% milk greek yogurt
Fresh lemon juice from half a lemon
1 TSP rice vinegar
1/2 TBSP sugar
1/2 TBSP old bay seasoning
1/2 TSP salt
1/4 TSP black pepper
Heat a pot of salted water over high heat. Once boiling add your three types of pastas all in one pot. Boil for 11 minutes or until pasta noodles are al dente. When done, drain and place in a bowl. Drizzle with 1 TBSP of olive oil, mix and set aside.
Cut your shrimp into chunks or thirds and place in a bowl, set aside. Chop you imitation crab and your imitation lobster, place in separate bowls and set aside.
Slice your celery sticks and set aside. Finely slice and chop your fresh dill and chives. Set aside.
In a bowl, make the dressing. Mix together hellman‘s mayonnais, Greek yogurt, lemon juice, rice vinegar, sugar, old bay seasoning, salt and black pepper. Whisk until smooth.
In a larger bowl combine your prepared: shrimp, crab meat, lobster meat, celery, dill and chives. Pour dressing over and mix well.
Serve right away or place in the fridge to cool for 30 minutes before serving.
Serve with lemon wedges and black pepper. ENJOY!
PRETTY PLATE KITCHEN ITEMS USED: