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To make a tasty seafood pasta salad, gather these simple ingredients: - 2 cups cooked fusilli pasta - 1 cup cooked shrimp, peeled and deveined - 1 cup canned tuna, drained and flaked - 1 cup cherry tomatoes, halved - 1/2 cup diced cucumber - 1/4 cup red onion, finely chopped - 1/4 cup black olives, sliced - 1/4 cup fresh parsley, chopped - 1/4 cup mayonnaise - 2 tablespoons lemon juice - 1 teaspoon Dijon mustard - Salt and pepper to taste You can switch things up with these optional ingredients: - Avocado for creaminess - Bell peppers for crunch - Capers for a briny kick - Feta cheese for added flavor - Fresh herbs like basil or dill Feel free to mix and match seafood in your salad. Here are a few great options: - Cooked crab meat for a sweet taste - Scallops for a rich flavor - Smoked salmon for a unique twist - Clams for a briny touch - Any other seafood you love! Using the right ingredients makes this dish special. Check the Full Recipe for precise measurements and tips! Start by gathering all your ingredients. I like to set everything out first. This makes cooking easier. - 2 cups cooked fusilli pasta - 1 cup cooked shrimp, peeled and deveined - 1 cup canned tuna, drained and flaked - 1 cup cherry tomatoes, halved - 1/2 cup diced cucumber - 1/4 cup red onion, finely chopped - 1/4 cup black olives, sliced - 1/4 cup fresh parsley, chopped In a large mixing bowl, add the cooked pasta, shrimp, tuna, cherry tomatoes, cucumber, red onion, and olives. Mix them well. This will be the base of your salad. Now, let’s make the dressing. Grab a small bowl and whisk together: - 1/4 cup mayonnaise - 2 tablespoons lemon juice - 1 teaspoon Dijon mustard - Salt and pepper to taste Make sure it becomes smooth. This dressing adds creaminess and zing. Pour the dressing over your pasta mixture. Gently toss everything together. You want it all well coated. Taste and add more salt or pepper if needed. Finally, fold in the fresh parsley. This step adds nice color and flavor. Cover the salad with plastic wrap. Let it chill for at least 30 minutes. This helps the flavors blend together. Serve it cold or at room temperature. Enjoy this tasty seafood pasta salad! You can find the full recipe for more details. When making seafood pasta salad, keep a few things in mind. First, don't overcook your pasta. It should be al dente, so it holds its shape. If it’s too soft, the salad will become mushy. Second, make sure to drain tuna and shrimp well. Too much liquid can make the salad watery. Lastly, don’t skip the chilling step. Allowing the salad to chill helps the flavors blend well. You can easily prepare this salad ahead of time. Make it a few hours before serving. Simply follow the steps in the Full Recipe, then cover and chill it in the fridge. The longer it sits, the better the flavors become. Just be sure to give it a good stir before serving. If needed, add a splash of lemon juice to freshen it up. This seafood pasta salad shines as a light meal or side dish. Serve it at picnics, barbecues, or potlucks. You can also pair it with crusty bread or a green salad. For a fun twist, try serving it in lettuce wraps for a crunchy bite. Don’t forget to sprinkle some extra parsley on top for a vibrant touch! {{image_2}} If you want a vegetarian version of seafood pasta salad, it's easy to swap out the seafood. You can replace shrimp and tuna with chickpeas or tofu. They add protein and texture. Try using diced bell peppers for crunch and color. You can also mix in some artichoke hearts or roasted red peppers for a unique taste. These swaps keep the dish fresh and vibrant. The seafood world is vast. You can use many options for your pasta salad. Besides shrimp and tuna, consider crab meat or scallops. Both add a sweet flavor that pairs well with pasta. If you like a bolder taste, smoked salmon is a great choice. Always make sure the seafood is fresh. It makes a big difference in taste. The dressing can change the whole dish. The basic mix of mayonnaise, lemon juice, and Dijon mustard is great, but feel free to experiment. You can replace mayonnaise with Greek yogurt for a lighter option. Adding a splash of hot sauce gives it a kick. You might also try a simple olive oil and vinegar mix for a Mediterranean vibe. Don't forget to taste as you go! To store leftovers, place the seafood pasta salad in an airtight container. This helps keep it fresh. Make sure to refrigerate it right away, especially if you don’t plan to eat it all. It is best to eat it within three days. I find that using glass containers works great. They don’t stain and are easy to clean. Freezing seafood pasta salad is not the best option. The pasta can become mushy when thawed. If you want to freeze it, consider doing so without the dressing. Freeze the pasta and seafood mixture in a freezer-safe bag. When you're ready to eat, thaw it and mix in fresh dressing. That way, you keep the taste and texture. The shelf life of this salad is about three days in the fridge. If you notice any changes in smell or texture, it’s best to toss it. To keep it fresh, always use clean utensils when serving. This helps avoid adding germs. For best taste, serve it cold and enjoy those fresh flavors! Yes, you can use different pasta shapes. Try penne, rotini, or macaroni. Each type adds a unique twist. Just make sure to cook the pasta until it is al dente. This keeps it from getting too soft in the salad. Different shapes create fun textures, and they hold dressings well. If you want a lighter option, use Greek yogurt. It adds creaminess and tang. You can also try sour cream or avocado for a different flavor. Each option changes the taste, so pick one you enjoy. Just mix it with lemon juice and mustard like in the full recipe. Seafood pasta salad should not sit out for more than two hours. After that, bacteria can grow. If you are at a party, keep it on ice to stay cool. Always store leftovers in the fridge. They will last for up to three days. Enjoy your salad fresh for the best taste! This article covered how to make seafood pasta salad. We outlined the key ingredients, including options for customization and seafood. I shared step-by-step instructions for prep, dressing, and assembly. You learned tips on avoiding common mistakes and how to store leftovers. We also discussed variations for vegetarians and dressing choices. In conclusion, you can easily create a tasty seafood pasta salad. With these guidelines, you can adjust it to your taste. Enjoy experimenting and sharing this dish with friends and family!

Quick and Easy Seafood Pasta Salad

Dive into this refreshing Quick and Easy Seafood Pasta Salad that’s perfect for any occasion! With a delightful mix of shrimp, tuna, fresh veggies, and a zesty dressing, this dish is not only simple to make but also packed with flavor. Whether it’s for lunch, dinner, or a potluck, this salad is a crowd-pleaser. Click through to explore the full recipe and make your mealtime unforgettable!
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Ingredients
  

2 cups cooked fusilli pasta

1 cup cooked shrimp, peeled and deveined

1 cup canned tuna, drained and flaked

1 cup cherry tomatoes, halved

1/2 cup diced cucumber

1/4 cup red onion, finely chopped

1/4 cup black olives, sliced

1/4 cup fresh parsley, chopped

1/4 cup mayonnaise

2 tablespoons lemon juice

1 teaspoon Dijon mustard

Salt and pepper to taste

Instructions
 

In a large mixing bowl, add the cooked fusilli pasta, cooked shrimp, flaked tuna, cherry tomatoes, diced cucumber, red onion, and black olives.

    In a separate small bowl, whisk together the mayonnaise, lemon juice, Dijon mustard, and a pinch of salt and pepper until smooth.

      Pour the dressing over the pasta seafood mixture and gently toss until everything is well coated.

        Taste and adjust seasoning with additional salt and pepper if needed.

          Finally, fold in the fresh parsley to add a burst of color and flavor.

            Cover the salad with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.

              Serve chilled or at room temperature, garnished with extra parsley if desired.

                Prep Time: 15 minutes | Total Time: 30 minutes (plus chilling) | Servings: 4