Mom's Seafood Pasta Salad for a Crowd Recipe -
Mom's Seafood Pasta Salad for a Crowd Recipe
  • READY IN 3+ hrs

Mom's Seafood Pasta Salad for a Crowd

Recipe by  

"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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Original recipe makes 16 servings Change Servings
  • PREP

    15 mins
  • COOK

    10 mins

    3 hrs 25 mins


  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 More Reviews

Aug 31, 2008

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.

Aug 28, 2009

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!

Jun 26, 2008

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!

Jul 02, 2007

Everyone at the potluck I brought this to, was asking for some to take home with them. I added 16oz. of imitation crab meat. I could have done w/o the tuna, but that is just my personal preference. I also made a batch w/ fat free dressings and fat free miracle whip, perfect for my diet!

Feb 15, 2007

Pretty good - the longer it stays in the fridge the better it tastes IMO.Something is missing though.

Nov 30, 2010

A simple recipe to make and everyone at our thanksgiving loved it. I added crab meat and some spices to it but it turned out great

Jun 23, 2014

I really liked this pasta salad. I get so tired of the Italian dressing pasta salads. I didn't give it five stars, because I made some changes based on my family's personal tastes. Here are the changes I made: ~ substituted imitation crab for the tuna ~ Western Dressing (aka "cow dressing") for the French dressing ~ No mayo...I added more thousand island dressing ~ added black olives and corn

Aug 21, 2013

Had twenty people over for a BBQ and this salad was a big hit. I was asked by several people for the recipe. Will make this for other events I cook for. Thanks for the recipe NOLLEEZ!


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  • Calories
  • 458 kcal
  • 23%
  • Carbohydrates
  • 49.9 g
  • 16%
  • Cholesterol
  • 50 mg
  • 17%
  • Fat
  • 19.9 g
  • 31%
  • Fiber
  • 2.8 g
  • 11%
  • Protein
  • 18.5 g
  • 37%
  • Sodium
  • 383 mg
  • 15%

* Percent Daily Values are based on a 2,000 calorie diet.

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