EASY SEAFOOD PASTA SALAD BEST

Ingredients

• 1 pound pasta (rotini, penne, or farfalle)
• 1 pound cooked shrimp, peeled and deveined
• 8 ounces lump crab meat, picked over for shells
• 1 cup cherry tomatoes, halved
• 1/2 cup red onion, thinly sliced
• 1/2 cup celery, diced
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh dill, chopped
• 1/2 cup mayonnaise
• 1/4 cup sour cream (or Greek yogurt)
• 2 tablespoons lemon juice
• 1 tablespoon Dijon mustard
• 1 clove garlic, minced
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• Pinch of red pepper flakes (optional)
• Olive oil (for cooking shrimp)
• Garlic powder (optional, for cooking shrimp)

Instructions

1. 1

   Bring a large pot of salted water to a boil.

2. 2

   Add the pasta and cook according to package directions until al dente.

3. 3

   Drain the pasta and rinse with cold water to stop the cooking process.

4. 4

   Set aside to cool completely.

5. 5

   If using pre-cooked shrimp, make sure it's thawed. If cooking your own, sauté it in a pan with a little olive oil, salt, and pepper until pink and opaque.

6. 6

   Gently pick over the crab meat to remove any shells.

7. 7

   Halve the cherry tomatoes.

8. 8

   Thinly slice the red onion.

9. 9

   Dice the celery.

10. 10

    Chop the fresh parsley and dill.

11. 11

    In a medium bowl, whisk together the mayonnaise, sour cream, lemon juice, Dijon mustard, minced garlic, salt, pepper, and red pepper flakes (if using).

12. 12

    Taste and adjust seasonings as needed.

13. 13

    In a large bowl, combine the cooked pasta, shrimp, crab meat, cherry tomatoes, red onion, celery, parsley, and dill.

14. 14

    Pour the dressing over the salad and gently toss to coat.

15. 15

    Cover and refrigerate for at least 30 minutes to allow the flavors to meld.

16. 16

    Before serving, give the salad another gentle toss.

17. 17

    Garnish with extra fresh parsley or dill, if desired.

18. 18

    Serve chilled and enjoy!