Easiest Way to Prepare Appetizing Seafood pasta salad

Seafood pasta salad. Dinner Ideas You'll Love To Serve From Classico's Pasta Recipes. Sharing Delicious Authentic Italian Recipes Just Got Easier. Great salad with or without crab meat.

Cook pasta according to package directions. Meanwhile, in a large bowl, combine the mayonnaise, salad dressing and hot pepper sauce. Stir in the crab, shrimp, broccoli, cauliflower and celery. You can have Seafood pasta salad using 18 ingredients and 1 steps. Here is how you cook that.

Ingredients of Seafood pasta salad

1. You need 1 cup of mayonnaise.
2. It's 1/2 of buttermilk.
3. Prepare 1 tsp of garlic powder.
4. It's 1/2 tsp of onion powder.
5. It's 1/2 tsp of sweet basil.
6. Prepare 1/2 tsp of sugar.
7. It's 1 tbsp of spicy mustard.
8. Prepare 1 tbsp of red wine vinegar.
9. You need 1 tbsp of Tabasco.
10. It's 2 cup of large pasta shells cooked according to package.
11. Prepare 1 of half of small red onion finely diced.
12. Prepare 3 of sweet mini peppers finely diced.
13. You need 1 of stalks celery finely diced.
14. You need 2 of stalks green onion finely diced.
15. You need 1 tsp of old bay seasoning (or more to suit your taste).
16. You need 2 cup of shredded imitation crab.
17. Prepare 2 cup of salad shrimp.
18. You need 4 of boiled eggs chopped.

Drain pasta and rinse in cold water. Add in celery and crab meat. Mixing in mayo, sugar, vinegar and lemon juice. Next add in your salt, pepper, onion powder and Old Bay Seasoning.

Seafood pasta salad step by step

1. Combine first 9 ingredients, set aside. Dice food, cook pasta, add all ingredients together, let chill for at least 3 hours, enjoy!.

A seafood pasta salad made from crab, crawfish and shrimp, dressed with a Cajun seasoned buttermilk mayonnaise blend. Seafood Pasta Salad This is a great coastal Deep South seafood pasta salad that is pretty common down here, and I love it, although it's more often known as Imitation Crab Salad. This Seafood pasta salad is a great potluck recipe or for a long weekend at home. I like to make this recipe during the summer for long holiday weekends. Having a large bowl of it in the fridge takes the guesswork out of what to have with what we will be grilling.