Go Back
To make a great seafood pasta salad, you need these key ingredients: - 8 oz. fusilli pasta - 1 cup cooked shrimp, peeled and deveined - 1 cup cooked calamari, sliced - 1 cup cherry tomatoes, halved - 1/2 cup cucumber, diced - 1/4 cup red onion, finely chopped - 1/4 cup black olives, sliced - 1/4 cup fresh parsley, chopped These ingredients mix well together. The fusilli pasta holds the dressing nicely. Shrimp and calamari bring a lovely taste of the sea. Fresh veggies add crunch and color. For the dressing, gather these items: - 1/3 cup olive oil - 3 tablespoons lemon juice - 1 teaspoon Dijon mustard - Salt and pepper to taste This dressing makes the salad bright and zesty. Lemon juice adds a fresh kick. Dijon mustard gives it depth. Adjust salt and pepper to match your taste. Feel free to customize your salad with these options: - Extra seafood like crab or scallops - Additional vegetables like bell peppers or corn - Fresh herbs such as basil or dill Adding more seafood or veggies can change the flavor. You can make it your own by mixing in what you love. Explore different herbs for unique tastes. For the complete recipe, check out the Full Recipe section. To cook fusilli pasta, bring a pot of salted water to a boil. Add the pasta and cook it for about 8 to 10 minutes. You want it to be al dente, which means it's firm but not hard. Once done, drain the pasta in a colander. Rinse it under cold water to stop the cooking. This step cools the pasta and helps keep it from sticking together. Set the pasta aside while you prepare the other ingredients. For the shrimp, if they are not cooked yet, boil them for about 3–5 minutes until pink. Once cooked, peel and devein them. For the calamari, slice it into rings if it isn't already. Cook it in boiling water for about 2 minutes, then drain. For the vegetables, chop the cherry tomatoes, cucumber, and red onion into bite-sized pieces. Use a sharp knife for efficient chopping. You want each piece to be small enough to mix well in the salad. In a large mixing bowl, add the cooled pasta, shrimp, calamari, and chopped vegetables. Make sure everything is evenly distributed. In a separate bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper. Pour this dressing over the pasta and seafood mixture. Gently toss everything together until it is well coated. Use a spatula to lift from the bottom to the top. This method helps mix without breaking the seafood. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. This allows the flavors to meld. Before serving, give it a final toss and adjust the seasoning if needed. For the full recipe, refer to the section above. To make a great salad dressing, start with olive oil and lemon juice. Use a 2:1 ratio of oil to lemon for balance. Add Dijon mustard for a nice bite. Whisk the mix until it comes together. Taste it. Adjust with salt and pepper as needed. You can also add a bit of honey for sweetness or garlic for zing. For a stunning display, serve the salad in a large glass bowl. It highlights the colorful layers of seafood and veggies. Garnish with fresh parsley and lemon wedges for added flair. Chill the salad before serving. This enhances the flavors and gives a refreshing feel. Make this salad your own. Swap shrimp for crab or add tuna for variety. You can also mix in extra veggies like bell peppers or avocado. Adjust the seasoning to suit your taste. If you like more heat, sprinkle in some red pepper flakes. For a fresh twist, add fresh herbs like basil or dill. For the full recipe, check out the Seaside Delight Seafood Pasta Salad! {{image_2}} You can swap seafood to match your taste. Tuna and crab work well in this salad. They bring a nice, rich flavor. If you prefer no seafood, use chickpeas or grilled vegetables as substitutes. This keeps the dish fresh and exciting. Fusilli is great, but you can use other pasta shapes. Penne or rotini are good choices too. You might even try whole wheat pasta for more fiber. If gluten is a concern, choose gluten-free pasta. It will still taste amazing! To boost flavor, add fresh herbs like basil or dill. They add a lovely aroma and taste. If you like heat, a dash of hot sauce or a touch of garlic will spice things up. These small changes can make a big difference in flavor. Check out the Full Recipe for more ideas on making your seafood pasta salad shine! Store any leftover seafood pasta salad in an airtight container. Place it in the fridge right away. This keeps the salad fresh for up to three days. For best taste, eat it within two days. To keep it crunchy, you can store the dressing separately. Just add it when you're ready to eat. You usually do not want to reheat cold salads, especially seafood. Reheating can change the texture and taste. If you must, use a microwave on low power for a short time. This warms it without ruining the salad's fresh feel. I recommend enjoying it cold for the best experience. I do not suggest freezing seafood pasta salad. Freezing can make seafood rubbery and pasta mushy. If you want to freeze it, separate the components. Freeze the seafood and veggies in one bag and the pasta in another. This way, you can mix them fresh when you are ready to eat. Seafood pasta salad can last about 3 to 4 days in the fridge. To keep it fresh, store it in an airtight container. After a few days, the seafood may lose its texture and flavor. Always check for any signs of spoilage before eating. Yes, you can make this salad ahead of time. I recommend making it 1 day in advance. This gives the flavors time to meld. Just cover it well and chill it in the fridge. Before serving, stir it again to mix the dressing and ingredients. If you need a substitute for Dijon mustard, try using yellow mustard or honey mustard. These options will change the taste slightly but will work well in the dressing. For a milder flavor, you can also use mayonnaise mixed with a splash of vinegar. The seafood pasta salad is not gluten-free due to the fusilli pasta. However, you can easily switch to gluten-free pasta. Many brands offer gluten-free fusilli, so you can enjoy this dish without worry. Just check the package for gluten-free labels. This seafood pasta salad combines fusilli, shrimp, calamari, and fresh veggies for a tasty dish. With simple steps, you can create a flavorful dressing and customize ingredients to suit your taste. Remember to store leftovers properly to enjoy them later. You can make this salad ahead of time for convenience. Experimenting with various seafood and pasta types can add fun twists. Whether for a picnic or a family meal, this salad is a great choice. Enjoy making it your own!

Seafood Pasta Salad

Dive into summer with this refreshing Seaside Delight Seafood Pasta Salad that's perfect for gatherings or a light meal! Loaded with shrimp, calamari, vibrant veggies, and tossed in a zesty dressing, it's a dish that dazzles both the eyes and the taste buds. In just 45 minutes, you can whip up this colorful salad that serves four. Click through to discover the full recipe and elevate your dining experience with this delicious seafood pasta creation!
Print Recipe Pin Recipe

Ingredients
  

8 oz. fusilli pasta

1 cup cooked shrimp, peeled and deveined

1 cup cooked calamari, sliced

1 cup cherry tomatoes, halved

1/2 cup cucumber, diced

1/4 cup red onion, finely chopped

1/4 cup black olives, sliced

1/4 cup fresh parsley, chopped

1/3 cup olive oil

3 tablespoons lemon juice

1 teaspoon Dijon mustard

Salt and pepper to taste

Instructions
 

Start by cooking the fusilli pasta according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside.

    In a large mixing bowl, combine the cooked shrimp, calamari, cherry tomatoes, cucumber, red onion, black olives, and parsley.

      In a separate bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, and pepper until well combined.

        Add the cooked and cooled pasta to the seafood and vegetable mixture. Pour the dressing over the top and gently toss everything together until evenly coated.

          Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.

            Before serving, give the salad another toss and adjust seasoning with additional salt, pepper, or lemon juice if desired.

              Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4

                - Presentation Tips: Serve chilled in a large glass bowl to showcase the colorful ingredients, garnishing with additional parsley and lemon wedges on the side for a fresh touch.