Kittencal's Seafood Pasta Salad

The amounts listed are only a guideline you may adjust all amounts to taste, fresh lemon juice only please, use fresh cooked crab meat or imitation, whatever you prefer to use, if using previously frozen then thawed shrimp hand squeeze out all excess moisture from the shrimp before using in the salad, plan ahead there is a chilling time before serving.

• Ready In: 25 mins
• Serves: 8

Ingredients

• 1 (8 ounce) package  dry small shell pasta
• 1  lb  small  cooked shrimp (chopped or left whole)
• 1  lb  cooked  crabmeat (can use imitation crab meat)
• 1  large  stalk celery, diced
• 1  red bell pepper, seeded and chopped
• 2  large green onions, chopped
• 1 1⁄2 cups  finely cubed provolone cheese (or use mozzarella cheese or cheese of choice)
• 1⁄2 cup  frozen peas, thawed (optional, or can use 1/3 cup sliced black olives)
• 1⁄2 cup mayonnaise (such as Hellman's mayonnaise)
• 1⁄2 cup  salad dressing (such as Miracle Whip salad dressing)
• 1⁄2 cup sour cream
• 1⁄2-1  teaspoon garlic powder
• 3  tablespoons fresh lemon juice
• 1  teaspoon  Old Bay Seasoning (or use more)
•  salt & freshly ground black pepper (to taste)
•  hot sauce (to taste, such as Louisiana hot sauce or Tabasco sauce)
•  whipping cream (use only if needed)

Directions

1. In a pot cook the shell pasta in boiling water until al dente (leave slightly firm, do not over cook) drain, then rinse the pasta under cold water then allow to drain very well then transfer to a large bowl.
2. Add in cooked shrimp, crab meat, celery, red bell pepper, green onions, cubed mozzarella cheese and thawed peas or black olives (if using) toss to combine.
3. In a bowl whisk together the mayonnaise with salad dressing, sour cream, garlic powder, lemon juice and Old Bay seasoning (start with 1 teaspoon Old Bay and add in more to taste) pour over the salad and toss to combine, then mix in the hot sauce.
4. Season with salt and fresh ground black pepper.
5. If the salad is too dry for your liking then mix in some whipping cream or more mayonnaise.
6. Cover and chill for at least 4 hours or more before serving (the longer chilling time the better).