Seafood Salad

Ingredients

• 1 kgseafood salad mix (extender)
• 700 mltraditional mayonnaise
• 500 ml (2 cups)cooked spiral pasta
• 1 cansweetcorn kernels
• 1red capsicum, finely diced
• 250 ml (1 cup)celery, finely sliced
• 250 ml (1 cup)parsley, finely chopped
• 1red onion, finely diced
• ½ teaspoonpepper
• 2 teaspoonssalt

Instructions

1. 1

   Combine ingredients

   Separate any large chunks of seafood mix. Put it in a large bowl with the cooked pasta, sweetcorn, capsicum, celery, parsley, red onion, salt and pepper.

2. 2

   Add mayonnaise

   Add the mayonnaise and mix until the ingredients are evenly coated.

3. 3

   Chill to serve

   Serve chilled.

4. 4

   Store leftovers

   Keep leftovers in an airtight container in the fridge for up to 3 days.

What is seafood salad?

Seafood salad is a cold, creamy salad made with seafood and other ingredients, often served as a casual lunch or shared dish. This version combines seafood extender with pasta, sweetcorn and crisp vegetables.

The recipe has no specified regional origin. Its appeal is in the contrast between tender seafood and pasta, crunchy vegetables and a rich mayonnaise dressing.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1420 calories, 24g protein, 63g carbs, 119g fat.

Most of the fat and energy come from the mayonnaise, while the pasta and sweetcorn contribute much of the carbohydrate. Seafood mix supplies most of the protein, with smaller amounts from the pasta and vegetables. Serve it with leafy salad or other fresh vegetables to balance the plate.

The seafood mix

Separate pieces: Pull apart any large clumps of seafood mix before adding it to the bowl. This helps distribute the seafood more evenly through the salad.

Extender: The recipe calls specifically for seafood salad mix, also known as extender. Keep it chilled until you are ready to assemble the salad.

Pasta and vegetables

Cooked pasta: Use pasta that has been cooked and cooled before mixing. Spiral shapes catch the dressing and small pieces of seafood and vegetables.

Fine cuts: Dice the capsicum and red onion finely, and slice the celery thinly. Smaller pieces make each spoonful easier to mix and serve.

Mixing the dressing

Mayonnaise: Add the full 700 ml and stir until the pasta, seafood and vegetables are coated. The recipe specifies traditional mayonnaise, so a different style will change the dressing's flavour and texture.

Seasoning: Mix in the salt and pepper with the other ingredients, then taste before serving if you want to check the seasoning.

Chilling and texture

Chill before serving: The recipe recommends serving the salad chilled, so allow time for it to cool if any ingredients are not already cold. Keep it refrigerated while waiting to serve.

Even coating: Stir from the bottom of the bowl to bring the dressing through the pasta and seafood without leaving a pool at the base.

Serving ideas

Serve the salad as a cold main or as part of a buffet alongside fresh salad leaves or sliced tomatoes. For a more substantial spread, pair it with bread and other simple picnic dishes.

Because the salad is creamy and filling, a crisp vegetable side can add freshness and contrast.

Recipe notes & tips

• Cool the cooked pasta before adding it so the mayonnaise stays thick.
• Break up large clumps of seafood mix before combining everything.
• Dice the capsicum and onion finely for an even mix.
• Fold the mayonnaise through the salad until no dry patches remain.
• Keep the finished salad chilled until it is time to serve.

Variations

• Add cucumber: Dice it finely for extra crunch and freshness.
• Use a different pasta shape: Choose a short shape that holds the dressing well.
• Add lemon: Stir in a little lemon juice for a brighter flavour.
• Include spring onion: Replace some of the red onion with finely sliced spring onion.
• Add fresh dill: Chop it finely and mix it through for a different herb note.

Common mistakes to avoid

• Large seafood clumps: Separate them before mixing so the seafood is spread through the salad.
• Warm pasta: Let it cool before adding the mayonnaise to keep the dressing from becoming runny.
• Uneven mixing: Stir from the bottom of the bowl so the dressing coats all the ingredients.
• Serving warm: Chill the salad before serving, as the recipe specifies.
• Leaving it out: Return the salad to the fridge between servings and store it in an airtight container.

How to store

Store the salad in an airtight container in the fridge for up to 3 days. Serve it chilled; reheating is not recommended for this salad.

Frequently asked questions