Seafood Pasta Salad
A vibrant and refreshing seafood pasta salad, perfect for summer meals or gatherings, combining seafood, pasta, and a creamy dressing for a delightful taste experience.
Ingredients
For the Salad
- 1.5 lb seafood (shrimp, lobster, crab meat, mussels, clams) Use a mix of your favorite seafood.
- 1 lb pasta (your choice) Cook to al dente.
- 1 medium red onion (finely chopped)
- 3 ribs celery (finely chopped)
For the Dressing
- 1/2 cup mayonnaise
- 1/3 cup sour cream
- 2-3 tsp honey Adjust to taste.
- 1-2 tsp fresh lemon juice Adjust to taste.
- 2 tbsp fresh dill (finely chopped)
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- Salt and black pepper (to taste)
For Poaching the Seafood
- 5 sprigs fresh dill
- 1 lemon (sliced)
- 4 cloves garlic (peeled)
- 1 tbsp peppercorns
- 1 tbsp salt
Instructions
Preparation
- Prepare the poaching liquid: Bring a large pot of salted water to a boil. Add sliced lemon, fresh dill sprigs, peeled garlic cloves, peppercorns, and salt.
- Poach the seafood: Add the seafood to the pot and cook. Shrimp and mussels will take about 1 minute; lobster tails take 5-7 minutes. Monitor closely.
- Cool the seafood: Once cooked, use a slotted spoon to remove the seafood, rinse under cold water, and drain in a colander.
- Cook the pasta: Discard aromatics from the pot, add pasta, and cook until al dente according to package instructions. Drain and rinse under cold water to cool.
- Prepare the dressing: In a mixing bowl, combine mayonnaise, sour cream, lemon juice, honey, chopped dill, paprika, garlic powder, and season with salt and black pepper.
- Mix everything together: In a large bowl, combine the cooled pasta, diced red onion, chopped celery, and seafood. Pour dressing over and toss gently.
- Chill: Refrigerate the salad for at least 30 minutes before serving.
Serving
- Serve in large bowl or individual cups, garnished with fresh dill or lemon slices.
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Notes
Store leftovers in an airtight container in the refrigerator. Consume within 2-3 days for best freshness. Keep dressing separate until serving to prevent sogginess.