Eight ounces of pasta (penne or rotini, for example)One cup of cooked, peeled, and deveined shrimpOne cup of crab meatHalf a cup of celery, choppedHalf a cup of cherry tomatoes1/4 cup of red onion, choppedHalf a cup of mayonnaiseTwo tablespoons of lemon juiceOne tablespoon of Dijon mustardTo taste, add salt and pepper.One tablespoon of freshly chopped dillServing lemon wedgesDetailed InstructionsFollow the directions on the pasta package to cook it. Drain and rinse with cold water to chill after cooking.The cooked pasta, shrimp, crab meat, celery, cherry tomatoes, and red onion should all be combined in a large mixing basin. Gently toss to combine.Combine the mayonnaise, lemon juice, Dijon mustard, salt, and pepper in a separate bowl and whisk until smooth.Add the chopped dill to the pasta and shellfish combination after pouring the vinaigrette over it. Toss until everything is evenly covered.To let the flavors combine, place the salad in the refrigerator for at least half an hour.Serve cold, accompanied by wedges of lemon.Success AdviceFor the pasta to stay well in the salad, it should be al dente, so don’t overcook it.For optimal flavor, use fresh seafood, although frozen or canned varieties will still work if you’re pressed for time.You can add more lemon juice for more tang or dill for more freshness, according on your personal preference.
The BEST Seafood Pasta Salad
