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."
photo by FrenchBunny photo by FrenchBunny
photo by FrenchBunny
photo by FrenchBunny photo by FrenchBunny
photo by FrenchBunny photo by FrenchBunny
photo by FrenchBunny photo by FrenchBunny
Ready In:


  • 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 12 cups finely cubed provolone cheese (or use mozzarella cheese or cheese of choice)
  • 12 cup frozen peas, thawed (optional, or can use 1/3 cup sliced black olives)
  • 12 cup mayonnaise (such as Hellman's mayonnaise)
  • 12 cup salad dressing (such as Miracle Whip salad dressing)
  • 12 cup sour cream
  • 12 - 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)


  • 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.
  • 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.
  • 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.
  • Season with salt and fresh ground black pepper.
  • If the salad is too dry for your liking then mix in some whipping cream or more mayonnaise.
  • Cover and chill for at least 4 hours or more before serving (the longer chilling time the better).

Questions & Replies

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  1. I made this the other night for supper. I thought it was good but when I had it for lunch the next day it was even better. I omitted the hot sauce, red pepper and next time I won't use as much Old Bay Seasoning. I not crazy for the taste of Old Bay. This is a keeper for sure. Thanks again.
  2. I made this for the 4th of July and everybody liked it. One of my guests, a graduate of culinary school, (oohlala :) gave it a big thumbs up. I used 1 tblsp of Old Bay, but followed everything else as given. I'm making it for the office potluck tomorrow. Thanks for another winner, Kitten.
  3. A delicious Pasta Salad with Seafood! :) I made this for our Fourth of July BBQ tomorrow, and found that we liked a little more Old Bay than called for, and (I think because I didn't have Salad Dressing) that it needed a little bit of sweetness. We added a smidgen of Splenda to get that flavor. Really tasty! Thank you! This serves as our representation of the line "From Sea to Shining Sea" from "America the Beautiful."
  4. There should be more stars for all your recipes Kitten. I made this last night for my lunch today. Even my Boss loved it. He is lucky I share. My DD had it for lunch as well after I left her a note saying she would like it and to at least try. She called me to say she really enjoyed it. I did half the recipe though. It still made a big bowl full. I bought the medium size shrimps and sliced them up. I really don't like the flavor of the small shrimps. I also used a mix of monteray jack cheese and marbled colby. In the morning I had put in a bit more of Miracle Whip before leaving for lunch and it was perfect. I loved the blend of all the flavors and such a nice crunch with all those fresh veggies. This will be a salad I will make quite a bit. Again thanks Kitten for your recipe. ****Made again for this Memorial Day weekend for a picnic with 10 people. I have to tell you they all loved this so much. I made it this time with Alaskan King Crab and shrimps...mmmmmm so good Kittencal....
  5. French Bunny ir right on the money there should be more stars for this, Kit if I made all of your recipes for the rest of my life that would be fine with me, you are amazing, this is a fabulous seafood salad, all the change I made I just used small shrimp, I love Old Bay so I used more, another top notch recipe from the queen of Zaar land, thank Kit



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