The Ultimate Creamy Chilled Seafood Pasta Salad Recipes

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THE ULTIMATE CREAMY CHILLED SEAFOOD PASTA SALAD



The Ultimate Creamy Chilled Seafood Pasta Salad image

Especially well suited for summertime entertaining-- I like to prepare this creamy chilled seafood pasta salad in the morning, refrigerate, and serve to guests in the evening outside on the patio accompanied with a crusty baguette, butter, and a good bottle of white wine! Be sure to serve this salad well-chilled.

Provided by BecR2400

Categories     Brunch

Time 30m

Yield 10 serving(s)

Number Of Ingredients 20

12 -16 ounces shell pasta, cooked (measured dry)
1 cup mayonnaise
1 1/2 lbs imitation crabmeat, chunks (or use real crab or shrimp)
1 -2 teaspoon lemon zest, minced small
fresh lemon juice (1 to 2 squeezes)
1/2 cup onion, chopped
2 celery ribs, with leaves thinly sliced
1 cup broccoli floret, broken up (cooked al dente)
6 small dill pickles, slivered
2 tablespoons sweet pickle relish
1 tablespoon capers, finely minced
2 -3 tablespoons fresh chives, chopped
1/4 cup fresh parsley, chopped
1/4 cup Spanish olives, chopped
2 -4 dashes garlic powder
2 -3 hard-boiled eggs, chopped
1 1/2 cups cheddar cheese cubes
1 1/2 cups cherry tomatoes, halved
salt & pepper, to taste
lettuce leaf, for garnish

Steps:

  • Mix ingredients in order given; season to taste with salt & pepper.
  • Garnish with chopped chives and lemon wedges. Cover and keep refrigerated until serving time.
  • Best chilled for 6 to 8 hours to allow flavors to marry.
  • Serve well chilled, atop a bed of crisp salad greens.
  • A lovely light summertime main-dish, or starter. Serve this salad well-chilled with a crusty baguette, butter, and a good bottle of white wine (such as Chablis).

Nutrition Facts : Calories 408, Fat 17.6, SaturatedFat 6, Cholesterol 82.9, Sodium 1274.2, Carbohydrate 43.2, Fiber 2.1, Sugar 4.8, Protein 19.9

CREAMY SEAFOOD PASTA SALAD



Creamy Seafood Pasta Salad image

"Salad Envy": That's what they'll have when you show up at the next potluck with this creamy, colourful and delicious offering. You can tell them it's low in calories too, but they probably won't believe you. :wink: Substitute the shrimp with salmon, tuna or lobster for a different taste experience. Note: After several hours of chilling, the pasta will absorb some of the dressing. To return it to a creamier consistency, simply add one or two tablespoons of salad dressing. Cooking time does not include time for refrigeration. Created for the Craze-E Salad Contest.

Provided by Diana 2

Categories     Vegetable

Time 45m

Yield 8-16 serving(s)

Number Of Ingredients 14

2 cups shell pasta, small
1 cup small baby shrimp, precooked frozen
3/4 cup fat-free salad dressing, I prefer the Miracle Whip brand
1 teaspoon Tabasco sauce
2 tablespoons chives, chopped
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 tablespoon fresh lemon juice
1 lemon, zest of
1 cup frozen green pea
1 zucchini, 6 - 7-inch long, diced (green or yellow)
5 red radishes, thinly sliced
1/3 cup vidalia onion, diced
1 head lettuce, leaves

Steps:

  • Cook pasta until al-dente. Drain then rinse in cold water. Allow to drain.
  • Rinse frozen shrimp under cold running water. Drain, wrap in paper towels and set aside.
  • In a small bowl, combine salad dressing, tabasco sauce, chives, salt, pepper, lemon juice and zest.
  • In a large bowl, mix together pasta, frozen peas, zucchini, radishes, onions and dressing mixture.
  • Gently toss in the shrimp. Refrigerate for 1 to 12 hours.
  • To serve, line a serving bowl or platter with lettuce leaves. Top with the salad mixture. Garnish, if desired, with rows of radish slices, chopped chives and/or shrimp.

THE BEST CREAMY PASTA SALAD RECIPE



The Best Creamy Pasta Salad Recipe image

The absolute BEST Creamy Pasta Salad made with broccoli, cucumbers, olives, cheese, red onion, red pepper, and broccoli then tossed in a sweet and tangy dressing. This is the perfect pasta salad for parties and potlucks!

Provided by Elyse

Yield 10

Number Of Ingredients 12

1 (16 ounce) package Ditalini pasta (or whatever pasta you have on hand)
1 cup broccoli florets (chopped)
1/2 red onion (minced)
1 red bell pepper (minced)
1 cucumber (diced)
1 (3.8 ounce) can sliced olives (drained)
1 cup block Colby Jack cheese (cubed)
1 cup Mayonnaise
2 teaspoons white wine vinegar
1 teaspoon sugar
1/2 teaspoon pepper
1/2 teaspoon salt

Steps:

  • Cook pasta according to package directions for al dente. Rinse well with cold water until pasta is cold.
  • Place cooked and cooled pasta in a large mixing or serving bowl.
  • Mix in broccoli florets, red onion, red bell pepper, cucumber, sliced olives and cheese.
  • Whisk together all dressing ingredients and pour over pasta and other ingredients.
  • Gently fold in dressing until all ingredients are evenly coated.
  • Cover with plastic wrap and store in the refrigerator for at least 1 hour before serving.

SHRIMP PASTA SALAD



Shrimp Pasta Salad image

This easy shrimp pasta salad is ready in minutes! Made with healthy ingredients, veggies and bright lemon dressing. Perfect for potlucks.

Provided by Erin Clarke / Well Plated

Categories     Main Course     Side Dish

Time 20m

Number Of Ingredients 15

8 ounces uncooked whole wheat elbow macaroni (or similar small pasta, such as mini shells (about 2 cups uncooked macaroni))
1 pound frozen salad shrimp (thawed and patted dry, or use roughly chopped peeled and deveined cooked shrimp)
1 cup diced celery (about 2 stalks)
1 red bell pepper (cored and cut into a 1/4-inch dice)
1 cup frozen peas (thawed)
2 green onions (finely chopped (about 1/4 cup))
2 tablespoons finely chopped fresh dill
2/3 cup nonfat plain Greek yogurt
2 tablespoons freshly squeezed lemon juice (from about 1/2 lemon)
2 teaspoons honey
1 teaspoon white vinegar
1/2 teaspoon Dijon mustard
1 teaspoon kosher salt (plus additional to taste)
1/2 teaspoon ground black pepper (plus additional to taste)
1/8 teaspoon cayenne pepper

Steps:

  • Cook the pasta to al dente according to the package instructions. Drain in a colander, then rinse with cold water to stop the cooking. Shake off as much water as possible. Let the colander with the pasta sit in the sink or on a towel to continue draining while you prepare the rest of the salad.
  • In a small bowl or large measuring cup, whisk together the dressing ingredients: Greek yogurt, lemon juice, honey, white vinegar, Dijon, salt, black pepper, and cayenne pepper.
  • In a large serving bowl, place the shrimp, celery, bell pepper, peas, green onion, and dill. Shake the pasta once more, then add it to the bowl. Drizzle with the dressing and stir gently to combine. Taste and adjust the seasoning as desired.
  • If time allows, place the pasta in the refrigerator and chill for 1 hour prior to serving. Enjoy directly from the fridge or at room temperature.

Nutrition Facts : ServingSize 1 serving, Calories 194 kcal, Carbohydrate 28 g, Protein 19 g, Fat 1 g, SaturatedFat 1 g, Cholesterol 144 mg, Fiber 1 g, Sugar 4 g

CREAMY SHRIMP PASTA SALAD



Creamy Shrimp Pasta Salad image

This Creamy Shrimp Pasta Salad is a healthy summer salad recipe made with just 4 ingredients! It's tossed in a creamy, savory homemade dressing to tie it all together.

Provided by Katerina | Easy Weeknight Recipes

Categories     Salad

Time 45m

Number Of Ingredients 11

3 to 4 cups small pasta shells, (uncooked)
1 pound shrimp, (cooked, tails removed)
1 English cucumber, (diced)
3 to 4 celery stalks, (thinly sliced)
1/2 cup yogurt
1/4 cup mayonnaise, (add more for a creamier consistency)
1 tablespoon dijon mustard
1 teaspoon salt
1 teaspoon onion powder
1/2 teaspoon fresh ground black pepper
fresh dill, (optional, for garnish)

Steps:

  • Prepare pasta according to directions on the package; drain and rinse until cold.
  • Transfer pasta to a large salad bowl. To the pasta, add prepared shrimp, cucumbers and celery; set aside
  • In a mixing bowl, combine yogurt, mayonnaise, mustard, salt, onion powder and pepper; whisk until incorporated.
  • Add dressing to the pasta; mix until well combined. Taste and adjust accordingly.
  • Cover and refrigerate until ready to use.
  • Garnish with dill and serve!

Nutrition Facts : Calories 174 kcal, Carbohydrate 20 g, Protein 12 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 99 mg, Sodium 539 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

SUMMER SEAFOOD PASTA SALAD



Summer Seafood Pasta Salad image

This seafood pasta salad recipe is made with shell pasta and ranch dressing. Make this tasty salad with imitation crab, shrimp, or another shellfish.

Provided by Diana Rattray

Categories     Entree     Lunch     Salad     Dinner     Pasta

Time 3h28m

Yield 6

Number Of Ingredients 11

4 cups cooked pasta, spiral or shell
1 cup frozen peas (thawed)
1/2 cup green pepper (chopped)
2 cups shredded cheddar cheese
1/2 cup finely chopped onion
1/2 cup chopped red pepper
2 cups shredded imitation crab meat (or a combination of crabmeat and small shrimp)
2 cups ranch or peppercorn ranch dressing
2 cups halved cherry tomatoes
Optional: 1/2 cup carrot (finely shredded)
Optional: 1/2 cup parmesan cheese

Steps:

  • Gather the ingredients.
  • Cook the pasta until done but not overcooked. Cool under cold running water and drain well.
  • In ​a large bowl, combine the drained pasta, seafood, shredded cheese, ranch dressing, peas, green and red bell pepper, onion, and carrot, if using. Toss gently but blend thoroughly.
  • Refrigerate the salad for 3 to 4 hours. If the texture is dry, add more dressing. Top with the tomatoes and parmesan cheese.

Nutrition Facts : Calories 709 kcal, Carbohydrate 46 g, Cholesterol 66 mg, Fiber 4 g, Protein 20 g, SaturatedFat 13 g, Sodium 1212 mg, Sugar 11 g, Fat 49 g, ServingSize 4 to 6 bowls (4 to 6 servings), UnsaturatedFat 0 g

SEAFOOD PASTA SALAD



Seafood Pasta Salad image

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

Provided by flwrpwr60

Categories     Salad     Seafood Salad Recipes     Crab Salad Recipes

Time 5h35m

Yield 8

Number Of Ingredients 10

1 ½ (8 ounce) packages tri-color pasta
3 stalks celery
1 pound imitation crabmeat
1 cup frozen green peas
1 cup mayonnaise
1 ½ tablespoons white sugar
2 tablespoons white vinegar
3 tablespoons milk
1 teaspoon salt
¼ teaspoon ground black pepper

Steps:

  • 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.
  • While pasta is cooking, chop celery and crabmeat. Run hot water over peas to defrost.
  • 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.

Nutrition Facts : Calories 436.3 calories, Carbohydrate 46.4 g, Cholesterol 22.3 mg, Fat 22.9 g, Fiber 2.6 g, Protein 11.3 g, SaturatedFat 3.6 g, Sodium 962.2 mg, Sugar 8.8 g

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