Seafood Pasta Salad

Seafood Pasta Salad

155
flwrpwr60 1

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

5 h 35 m servings 436 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 436 kcal
  • 22%
  • Fat:
  • 22.9 g
  • 35%
  • Carbs:
  • 46.4g
  • 15%
  • Protein:
  • 11.3 g
  • 23%
  • Cholesterol:
  • 22 mg
  • 7%
  • Sodium:
  • 962 mg
  • 38%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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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; rinse under cold water until cool and drain.
  2. While pasta is cooking, chop celery and crabmeat. Run hot water over peas to defrost.
  3. 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.

Reviews

155
  1. 197 Ratings

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Most helpful positive review

Just like seafood salad should taste. I used Medium seashell pasta. Definitely double dressing and add 2nd half just before serving for a creamy salad. (remember don't over cook pasta as it w...

Most helpful critical review

This was very dry with little flavor. :(

Just like seafood salad should taste. I used Medium seashell pasta. Definitely double dressing and add 2nd half just before serving for a creamy salad. (remember don't over cook pasta as it w...

Great salad with or without crab meat. Used mediuam shells, added more celery, 1/2 red and green bell pepper and sliced olives. Used cider vinegar instead of the white and no milk at all with re...

A good recipe overall. I found it to be a bit on the dry side, so I adjusted the dressing to suit my taste. It is definately a keeper. I think this salad would also be great with shrimp and mayb...

Made this the night before for lunch and it was very easy, tasty and quick! I omitted the celery because I didn't have any and I added a little more salt and pepper but other than that kept ever...

The base was tasty. It needed a bit more spice for us. I added Old Bay, garlic & red onions with a bit of non fat sour cream to the mayo.

This was very tasty. I would double the dressing portion and wait until it has chilled for a while to see if more is needed. I threw mine out too soon and wished I hadn't. (The pasta absorbs alo...

Excellent salad! I used fat free mayo and skim milk and it didn't effect the flavor at all. I will make this again.

This is a great recipe. I added some steamed shrimp and fresh mozzarella cubes to it and it was awesome.

This is a very good pasta salad. I particularly liked the dressing. I made it exactly as directed and dont think I would change a thing.