Give classic pasta salad a seaside update with fresh shrimp.

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seafood pasta salad in a white bowl

This seafood pasta salad is a hearty mix of shrimp, bell pepper, grape tomatoes, celery, and scallions coated in a flavorful, mayonnaise-based dressing. It’s the perfect quick, easy, and summery dish for your next cookout. A welcomed departure from your typical pasta salad, it has a little bit of a kick thanks to a touch of Tabasco, contrasting the creamy dressing and sweet bell peppers.

It can also be made with what you have on hand. Have cooked crawfish or crab? Add them in the place of the shrimp. If you’re not able to find Creole mustard, whole-grain mustard also works well. While any shaped pasta will do, we love a good theme. Medium pasta shells not only play up the sea-inspired fun, but also work wonders to capture the dressing inside the “cup” of the pasta.

Ingredients for Seafood Pasta Salad

To make this seafood pasta salad, you’ll need:

  • Pasta shells: This shape plays up the seafood theme and holds the dressing.
  • Mayonnaise: Adds creaminess to the pasta salad.
  • Creole mustard: A bold and spicy mustard. Can be swapped with whole-grain mustard.
  • Lemon juice: Acidity adds brightness to the dish.
  • Creole seasoning: A combination of paprika, salt, onion powder, garlic powder, oregano, basil, thyme, black pepper, white pepper, and cayenne pepper.
  • Hot sauce: Adds a spicy kick to the dish.
  • Kosher salt: Enhances the flavor of the pasta salad.
  • Cooked extra-small shrimp: Bite-size shrimp are the perfect size for pairing with medium pasta shells. If you have larger shrimp, roughly chop before adding.
  • Red bell pepper: A sweet, bold crunch.
  • Grape tomatoes: Adds color and a tangy, juicy flavor.
  • Celery: Freshness and crunch.
  • Scallions: A sharp, pungent onion flavor.
  • Chives: A mild, sweet aromatic.
  • Parsley: Adds an earthy, grassy flavor.

How To Make Seafood Pasta Salad

This pasta comes together quickly, and can even be prepped ahead and assembled fresh when guests arrive. Full instructions are below, but here’s a brief recap before you get started:

  • Step 1. Cook pasta; drain. Spread onto a parchment-lined baking sheet; cool about 20 minutes.
  • Step 2. Stir together mayonnaise, mustard, lemon juice, Creole seasoning, hot sauce, and salt in a large bowl. Stir in pasta, shrimp, bell pepper, tomatoes, celery, scallions, chives, and parsley. Serve immediately, or refrigerate.

Tips for Making Pasta Salad

  • Choose the right pasta: Medium shells are a great fit for this recipe, but fusilli, penne, or farfalle are also popular choices for pasta salads.
  • Season the pasta: Cook the pasta in salted water for the best flavor.
  • Cook the pasta until al dente: Overcooked pasta will fall apart and become mushy in the salad.
  • Cool the pasta: Hot pasta will soak up more of the dressing, possibly causing it to become dry as it sits. If it’s too hot, it could cause the mayonnaise to separate, leaving a greasy texture behind.
  • Revive before serving: To revive tight and cold pasta salad, try stirring in a bit of milk. It will loosen the salad up, and you can re-season before serving, if needed.

How To Store Seafood Pasta

Make this pasta salad up to a day ahead by cooking the pasta as directed and tossing with the dressing. On the day of serving, add remaining fresh ingredients and toss to combine. Refrigerate pasta salad in an airtight container until ready to serve. The flavors will meld together as it sits.

Refrigerate leftovers in an airtight container up to two days.

What To Serve With Seafood Pasta Salad

While this pasta salad can certainly be served as a one-dish meal, you can never go wrong with some hearty side dishes, especially when serving a crowd. Here are some of our favorite pairings:

    More Pasta Salad Recipes

    Looking for more pasta salad recipes? Look no further. Check out our Easy Pasta Salad Recipes You’ll Be Making All Summer Long for inspiration.

    Editorial contributions by Katie Rosenhouse.

    Ingredients

    • 12 oz. uncooked medium pasta shells
    • 1 cup mayonnaise
    • 1 Tbsp. Creole mustard (such as Zatarain’s)
    • 1 Tbsp. fresh lemon juice (from 1 lemon)
    • 1 tsp. Creole seasoning (such as Tony Chachere’s)
    • 3/4 tsp. hot sauce (such as Tabasco)
    • Pinch of kosher salt
    • 1 (16-oz.) pkg. frozen peeled cooked extra-small shrimp, thawed
    • 1 small (8 oz.) red bell pepper, chopped (about 1 1/4 cups)
    • 1 cup halved multicolored grape tomatoes
    • 1/2 cup finely chopped celery (from 2 medium [2 1/2 oz. total] celery stalks)
    • 1/3 cup thinly sliced scallions (from 2 large [1/2 oz. each] scallions)
    • 1/3 cup thinly sliced fresh chives
    • 1/3 cup finely chopped fresh flat-leaf parsley

    Directions

    1. Cook and drain pasta:

      Cook pasta according to package directions. Drain. Spread pasta on a baking sheet lined with parchment paper. Let cool completely, about 20 minutes.

    2. Make dressing:

      Stir together mayonnaise, mustard, lemon juice, Creole seasoning, hot sauce, and salt in a large bowl.

    3. Finish pasta salad:

      Gently stir in cooled pasta, shrimp, bell pepper, tomatoes, celery, scallions, chives, and parsley until thoroughly coated. Serve immediately, or store in an airtight container in refrigerator up to 2 days.