Seafood Pasta Salad Recipe
Description
Seafood Pasta Salad is a fresh, colorful, and protein-rich recipe made with pasta, shrimp, calamari, mussels, crunchy vegetables, olives, and a light lemon-herb dressing. It is served chilled, making it perfect for summer meals, lunch boxes, family dinners, or party side dishes. The seafood gives it a rich flavor, while lemon juice, olive oil, parsley, and vegetables keep it light and refreshing.
Servings
Serves: 4 people
Preparation Time: 15 minutes
Cooking Time: 15 minutes
Total Time: 30 minutes
Ingredients
- 2 cups boiled pasta, penne or fusilli
- 1 cup shrimp, cleaned and cooked
- 1 cup calamari rings, cooked
- 1 cup mussels, cooked
- 1 cup cherry tomatoes, halved
- 1 cucumber, chopped
- 1 small red onion, thinly sliced
- ½ cup black olives or Kalamata olives
- 2 tablespoons fresh parsley, chopped
- Lemon wedges for garnish
Dressing Ingredients
- 4 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 tablespoon vinegar
- 1 teaspoon garlic, finely chopped
- ½ teaspoon black pepper
- ½ teaspoon salt
- ½ teaspoon dried oregano
- ½ teaspoon chili flakes, optional
Method
Boil pasta in salted water until cooked but firm. Drain it, rinse with cold water, and let it cool. Cook the shrimp, calamari, and mussels separately until fully done. Avoid overcooking seafood because it can become tough. In a small bowl, mix olive oil, lemon juice, vinegar, garlic, black pepper, salt, oregano, and chili flakes to make the dressing. In a large bowl, add pasta, seafood, cucumber, tomatoes, onion, olives, and parsley. Pour the dressing over the salad and mix gently. Chill for 20 to 30 minutes before serving. Garnish with lemon wedges and extra parsley.
Notes
Use fresh seafood if possible, but frozen seafood can also be used after proper thawing. Pasta should be cooled before mixing so the vegetables stay fresh and crisp. You can also add bell peppers, sweet corn, lettuce, or avocado for extra flavor.
Tips
Do not add too much dressing at once. Mix half first, taste, then add more if needed. For best flavor, keep the salad in the fridge for at least 30 minutes. Use short pasta shapes because they mix better with seafood and vegetables.
Nutritional Info
Approximate per serving:
Calories: 350–420
Protein: 25–30g
Carbohydrates: 35–42g
Fat: 12–16g
Fiber: 3–5g
Benefits
This recipe is high in protein because of the seafood. It contains healthy fats from olive oil and vitamins from fresh vegetables. Lemon juice adds freshness and vitamin C, while pasta gives energy. It is a balanced meal when served in moderate portions.
Q/A
Q: Can I make this salad ahead of time?
Yes, you can make it 4 to 6 hours before serving and keep it refrigerated.
Q: Can I use only shrimp?
Yes, you can skip calamari and mussels and make it with shrimp only.
Q: Is this recipe served hot or cold?
It is best served cold or slightly chilled.
Q: How long can I store it?
Store it in an airtight container in the fridge for up to 2 days.