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Close-up of a vibrant seafood pasta salad with cavatappi, lobster, crab, dill, and lemon in a dark bowl on a wooden surface.

Creamy Seafood Pasta Salad

A vibrant and creamy seafood pasta salad combining tender pasta, succulent shellfish, fresh herbs, and a tangy dressing. Ideal for gatherings, this dish balances elegance and ease, perfect for summer parties or holiday tables.
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Course: Main Course, Salad
Cuisine: American
Calories: 510
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb pasta (fusilli or rotini)
  • 1½ lb mixed seafood (shrimp, lobster, crab meat, mussels, or clams)
  • ½ cup mayonnaise
  • ⅓ cup sour cream
  • 2–3 tsp honey
  • 1–2 tsp fresh lemon juice
  • 2 tbsp fresh dill, finely chopped
  • 5 sprigs fresh dill (for poaching)
  • ½ tsp paprika
  • ½ tsp garlic powder
  • salt and black pepper, to taste
  • 1 medium red onion, finely chopped
  • 3 celery ribs, finely chopped
  • 4 cloves garlic, peeled (for poaching)
  • 1 tbsp peppercorns (for poaching)
  • 1 lemon, sliced (for poaching)
  • 1 tbsp salt (for poaching water)

Equipment

  • Large pot or Dutch oven
  • Colander
  • Large mixing bowls
  • Sharp knife
  • Cutting Board
  • Whisk

Method
 

  1. Bring a large pot of salted water to a boil. Add lemon slices, dill sprigs, garlic cloves, and peppercorns. Let them infuse for a few minutes.
  2. Add seafood to the aromatic water and poach until just cooked. Shrimp, mussels, and clams take about 1 minute; lobster tails may need 5–7 minutes.
  3. Remove seafood with a slotted spoon and rinse under cold water. Let it drain well.
  4. Remove aromatics from the poaching liquid. Add pasta and cook until al dente, following package directions.
  5. Drain pasta and rinse thoroughly under cold water to cool and prevent sticking.
  6. Finely chop red onion and celery into uniform pieces.
  7. In a large bowl, whisk mayonnaise, sour cream, honey, lemon juice, dill, paprika, garlic powder, salt, and pepper until smooth.
  8. To the bowl with dressing, add cooled pasta, chopped vegetables, and seafood.
  9. Toss gently to coat all ingredients evenly in dressing without breaking seafood.
  10. Taste and adjust seasoning. Cover and refrigerate for at least 30 minutes or up to 2 days before serving.

Notes

Swap sour cream for Greek yogurt for a lighter version. Use fusilli, rotini, or farfalle pasta. Try fresh herbs like parsley or chives. Add bell peppers or cucumber for crunch. Make it ahead for better flavor.