Irresistible Summer Seafood Pasta Salad

The refreshing crunch of fresh vegetables combined with tender pasta and succulent seafood makes this Irresistible Summer Seafood Pasta Salad an absolute showstopper at any gathering. When the temperature rises, this vibrant, chilled pasta dish delivers a perfect balance of protein, carbohydrates, and vegetables all tossed in a zesty, herb-infused dressing that will transport your taste buds straight to the Mediterranean coast. This Irresistible Summer Seafood Pasta Salad is more than just a side dish; it’s a complete meal that celebrates the bounty of summer flavors. You’ll learn how to create a restaurant-quality seafood pasta salad that’s both impressive and surprisingly simple to prepare.

Why You’ll Love This Recipe

This Irresistible Summer Seafood Pasta Salad stands out from ordinary pasta dishes for numerous reasons. First, it’s incredibly versatile – perfect as a main course for lunch, a side dish at dinner, or the star attraction at potlucks and picnics. The contrasting textures make each bite an adventure: al dente pasta, tender shrimp and scallops, crisp bell peppers, and crunchy celery create a symphony of mouthfeel that keeps you coming back for more.

The bright, citrusy dressing permeates every ingredient without overwhelming the delicate seafood flavors. Unlike heavy mayo-based seafood pasta salads, this lighter version feels refreshing even on the hottest summer days. Perhaps best of all, this dish can be prepared ahead of time, with flavors that actually improve after a few hours in the refrigerator, making it perfect for entertaining or meal prep.

The color palette alone is Instagram-worthy – vibrant reds, yellows, and greens against the backdrop of pasta and seafood create a dish that’s as beautiful as it is delicious. When you serve this Irresistible Summer Seafood Pasta Salad, expect requests for the recipe.

Ingredients

For the Pasta and Seafood:

• 12 oz (340g) farfalle pasta (bow-tie pasta)
• 1 lb (450g) medium shrimp, peeled and deveined
• 8 oz (225g) bay scallops
• 2 tablespoons olive oil, divided
• 2 cloves garlic, minced
• 1 teaspoon Old Bay seasoning
• Salt and freshly ground black pepper, to taste

For the Vegetables and Mix-ins:

• 1 red bell pepper, diced (about 1 cup)
• 1 yellow bell pepper, diced (about 1 cup)
• 1 English cucumber, seeded and diced (about 1½ cups)
• 3 stalks celery, finely sliced (about ¾ cup)
• ½ red onion, finely diced (about ½ cup)
• 1 pint cherry tomatoes, halved (about 2 cups)
• ⅓ cup pitted Kalamata olives, halved
• ¼ cup fresh parsley, chopped
• ¼ cup fresh basil, chiffonade

For the Dressing:

• ⅓ cup extra virgin olive oil
• 3 tablespoons fresh lemon juice
• 2 tablespoons white wine vinegar
• 1 teaspoon Dijon mustard
• 2 teaspoons honey
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• Salt and freshly ground black pepper, to taste

Pro Tips

Perfect Pasta Technique: The foundation of any great pasta salad is properly cooked pasta. For this Irresistible Summer Seafood Pasta Salad, cook the farfalle just until al dente (about 1 minute less than package directions), then immediately rinse under cold water to stop the cooking process. This prevents the pasta from becoming mushy and helps maintain the perfect texture even after days in the refrigerator. For an extra layer of flavor, toss the still-warm pasta with a tablespoon of the dressing before it cools completely.

Seafood Perfection: Avoid the common mistake of overcooking seafood, which can make it tough and rubbery. Cook shrimp just until they turn pink and opaque (about 2-3 minutes), and sear scallops quickly (1-2 minutes per side) until just opaque in the center. For added flavor, marinate the seafood in a little olive oil, garlic, and Old Bay seasoning for 15 minutes before cooking. Always cool your seafood completely before adding to the pasta to prevent it from releasing excess moisture into your salad.

Dressing Dynamics: For maximum flavor infusion, make the dressing first and let it sit while preparing the other ingredients. This allows the garlic and herbs to fully release their flavors into the oil. To create a perfectly emulsified dressing, place all ingredients in a jar with a tight-fitting lid and shake vigorously, or whisk the non-oil ingredients together first, then slowly drizzle in the oil while continuously whisking. For the best flavor balance, taste the dressing with a piece of pasta (not just from the spoon) before adding it to the salad.

Instructions

Step 1: Cook the Pasta
Bring a large pot of water to a rolling boil. Add 1 tablespoon salt and the farfalle pasta. Cook according to package directions until al dente, usually 9-11 minutes. Drain in a colander and rinse immediately with cold water to stop the cooking process. Shake well to remove excess water, then transfer to a large mixing bowl. Toss with 1 tablespoon of olive oil to prevent sticking and set aside to cool completely.

Step 2: Prepare the Seafood
Pat the shrimp and scallops dry with paper towels. In a small bowl, combine the seafood with 1 tablespoon olive oil, minced garlic, Old Bay seasoning, and a pinch of salt and pepper. Heat a large skillet over medium-high heat. Add the shrimp and cook for about 2 minutes per side until pink and opaque. Remove to a plate. In the same pan, add the scallops and cook for 1-2 minutes per side until just opaque in the center. Remove to the plate with the shrimp and let cool completely.

Step 3: Make the Dressing
In a small bowl or jar, combine all dressing ingredients: extra virgin olive oil, lemon juice, white wine vinegar, Dijon mustard, honey, minced garlic, dried oregano, salt, and pepper. Whisk thoroughly or shake in a sealed jar until well emulsified. Set aside to let the flavors meld together.

Step 4: Prepare the Vegetables
Dice the red and yellow bell peppers, cucumber, and red onion. Slice the celery, halve the cherry tomatoes and Kalamata olives, and chop the fresh herbs. Add all vegetables and herbs to the bowl with the cooled pasta.

Step 5: Assemble the Salad
Cut the cooled shrimp into bite-sized pieces if they’re large, leaving smaller shrimp whole. Add the seafood to the pasta and vegetables. Pour two-thirds of the dressing over the salad and gently toss to combine, being careful not to break the pasta or seafood. Taste and add more dressing as needed. Cover and refrigerate for at least 30 minutes (or up to 4 hours) to allow the flavors to meld.

Step 6: Final Touches
Just before serving, give the Irresistible Summer Seafood Pasta Salad a gentle toss and taste again. Adjust seasonings if needed, adding more salt, pepper, or a squeeze of fresh lemon juice to brighten the flavors. Garnish with additional fresh herbs and serve chilled.

Variations

Mediterranean Seafood Pasta Salad: Transform this Irresistible Summer Seafood Pasta Salad into a Mediterranean masterpiece by adding 1 cup crumbled feta cheese, 1 cup artichoke hearts, and substituting the dressing with a simple combination of olive oil, lemon juice, and oregano. The briny feta pairs beautifully with the seafood, while artichokes add a distinctive tangy flavor that complements the other ingredients perfectly.

Asian-Inspired Twist: For an exciting fusion version, swap the Italian dressing for an Asian-inspired one made with rice vinegar, sesame oil, soy sauce, honey, and ginger. Add julienned carrots, snow peas, and garnish with toasted sesame seeds and chopped scallions. The umami notes in this variation create a completely different but equally delicious summer seafood pasta experience.

Protein Variations: This versatile salad works wonderfully with different seafood combinations. Try using poached salmon chunks instead of shrimp and scallops, or use canned tuna or crab meat for a more economical option. For a non-seafood version that still captures the essence of the dish, substitute with diced grilled chicken breast or chickpeas for a vegetarian alternative.

Storage and Serving

This Irresistible Summer Seafood Pasta Salad can be stored in an airtight container in the refrigerator for up to 3 days. If preparing in advance, consider reserving some of the dressing to refresh the salad just before serving, as the pasta will absorb dressing over time. For food safety, never leave this seafood pasta salad at room temperature for more than 2 hours, or 1 hour in temperatures above 90°F (32°C).

For an elegant presentation, serve this vibrant salad in a large, shallow bowl lined with butter lettuce leaves, or in individual portions on chilled plates. It makes a stunning centerpiece for summer buffets or outdoor dining experiences. Pair it with a chilled glass of Pinot Grigio or Sauvignon Blanc for an exceptional flavor combination.

For a complete meal, serve alongside grilled garlic bread or warm ciabatta rolls. For a lighter option, this Irresistible Summer Seafood Pasta Salad pairs beautifully with a simple cucumber and tomato salad dressed with olive oil and balsamic vinegar.

FAQs

Can I make this seafood pasta salad ahead of time?
Yes, this Irresistible Summer Seafood Pasta Salad actually benefits from being made 2-4 hours ahead of time, allowing the flavors to meld. Just keep it refrigerated and give it a gentle toss before serving.

What’s the best pasta shape to use?
Farfalle (bow-tie) pasta works exceptionally well because it holds dressing in its crevices, but rotini, fusilli, or penne are excellent alternatives. Avoid long pasta like spaghetti or delicate shapes that might break.

Is there a substitute for seafood if I have allergies?
Absolutely! Substitute the seafood with diced grilled chicken, chickpeas, or cubed mozzarella cheese for a delicious alternative that maintains the spirit of the dish.

How can I prevent my pasta salad from drying out?
Reserve about one-third of your dressing and add it just before serving. Also, keeping the salad in an airtight container helps retain moisture.

Can I use frozen seafood for this recipe?
Yes, but thaw it completely and pat it dry before cooking. Frozen seafood often releases more water, so you might need to cook it slightly longer to achieve the right texture.

Conclusion

This Irresistible Summer Seafood Pasta Salad is summer dining at its finest — a vibrant celebration of fresh seafood, crisp vegetables, and al dente pasta brought together by a bright, herb-infused dressing. It’s the kind of dish that transforms ordinary meals into memorable gatherings, perfect for everything from casual weeknight dinners to sophisticated entertaining. With its make-ahead convenience and showstopping presentation, this seafood pasta salad proves that impressive dishes don’t have to be complicated. Whether you’re enjoying it harborside or in your own backyard, this recipe captures the essence of summer in every refreshing, satisfying bite.

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