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.

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.

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