Loaded with shrimp, imitation crab, colorful rotini, marinated mozzarella balls, and fresh veggies, this seafood pasta salad is tossed in a creamy pesto dressing for a flavorful dish that’s perfect for parties, potlucks, and summer cookouts.

Hey cousins! I don’t throw around the word “best” lightly, but when I tell you this is the best seafood pasta salad recipe ever, I mean it.

I first made this pasta salad for a family cookout when I needed something that would feed a crowd and hold its own next to all the barbecue. Y’all know how it goes…there’s always macaroni salad, potato salad, baked beans, and somebody’s famous deviled eggs competing for attention. Well, let me tell you, this seafood pasta salad stole the show!

Before the burgers even came off the grill, folks were already asking who made the pasta salad. By the end of the day, the bowl was scraped clean, and I had handed out the recipe more times than I could count.

So what makes this seafood pasta salad so darn special? Baby, it’s loaded with juicy shrimp, tender imitation crab, fresh mozzarella balls marinated in garlic and chili peppers, sweet cherry tomatoes, black olives, and green onions. Then everything gets tossed in a creamy pesto dressing that’s just downright addictive.

What’s the best mayonnaise to use in this seafood pasta salad?

shrimp, imitation crab, green onions, sliced tomatoes, mozzarella, onions, and more in a large mixing bowl.

The mayonnaise you use can make or break a seafood salad. Since seafood has a delicate flavor, I like using a rich, creamy mayo that adds flavor without overpowering the shrimp and crab. Duke’s is one of my favorites because it brings a little extra zip to the party, while Hellmann’s (known as Best Foods in some parts of the country) delivers a smooth, classic flavor that works beautifully in seafood-based dishes. No matter which one you choose, stick with a full-fat mayonnaise for the best texture and taste.

Can I make this seafood pasta salad right before serving?

You can, but I wouldn’t! Yes, it’s going to be good, but if want your seafood pasta salad to be spectacular, be sure to make and refrigerate if for at least two hours before serving. I personally make mine ahead of time and refrigerate it overnight.

How long do the leftovers last?

I’m going to be honest with y’all. When it comes to seafood, I don’t keep it in the refrigerator for long periods. Especially stuff like shrimp, and other shellfish. For this seafood pasta salad, I don’t keep it no longer than 3 days in the refrigerator.

Check out some of my other pasta salad recipes

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The Best Seafood Pasta Salad Recipe Ever

This seafood pasta salad combines shrimp, imitation crab, marinated mozzarella balls, fresh vegetables, and rotini pasta in a creamy pesto dressing. It's easy to make, perfect for feeding a crowd, and packed with flavor in every bite.

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Course Side Dish

Prep Time 20

chilling time 2

Servings servings

Calories 529kcal

Ingredients

1 lb tricolored rotini pasta
1 lb imitation crab
1 lb cooked large shrimp shell removed
12 oz fresh mozzarella cheese marinated in oil, garlic, and chili peppers
4 oz sliced black olives
½ bunch green onion chopped
1 pint cherry tomatoes sliced in halves
1 tbsp minced garlic
1 ½ cup mayonnaise
¼ cup pesto I used jarred
2 tsp cracked black pepper
2 tsp seasoning salt
2 tsp onion powder
2 tsp garlic powder
1 med red bell pepper chopped

Instructions

Bring a large pot of salted water to a boil. Add the tricolored rotini and cook according to the package directions until al dente.
Drain the pasta and rinse it under cold water until completely cooled. Let the pasta drain thoroughly.
In a small bowl, combine the mayonnaise, pesto, reserved marinade from the mozzarella balls, minced garlic, cracked black pepper, seasoning salt, onion powder, and garlic powder. Whisk until smooth and well combined.
In a large mixing bowl, add the cooled pasta, imitation crab, cooked shrimp, marinated mozzarella balls, black olives, red bell pepper, green onions, and cherry tomatoes.
Pour the dressing over the pasta mixture. Gently toss until all of the ingredients are evenly coated.
Cover the bowl and refrigerate for at least 2 hours before serving. For the best flavor, chill overnight.
Before serving, give the pasta salad a good stir. Taste and adjust the seasonings if needed. If the pasta has absorbed some of the dressing, stir in a little extra mayonnaise until the desired consistency is reached.
Serve cold and enjoy.

Nutrition

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