Seafood Macaroni Salad
20m prep 10m cook 1h ready
This seafood macaroni salad is loaded with shrimp and imitation crab, coated in a creamy Cajun-spiced dressing. It's a nostalgic twist on a classic pasta salad, perfect for summer gatherings.
Ingredients
- 4.93 ml kosher salt
- 710 ml dry elbow pasta
- 237 ml mayonnaise
- 59.1 ml lemon juice
- 29.6 ml yellow mustard
- 4.93 ml Cajun seasoning
- 4.93 ml Old Bay Seasoning
- 4.93 ml minced garlic
- 454 g cooked shrimp peeled
- 454 g imitation crab meat
- 59.1 ml green onion chopped
- 78.9 ml celery diced
- 118 ml black olives sliced
- 14.8 ml dried parsley flakes
Nutrition (per serving, estimated)
Estimated based off 10 of 14 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 65.7 mg
- Iron: 1.13 mg
- Magnesium: 39.3 mg
- Phosphorus: 255 mg
- Potassium: 171 mg
- Zinc: 0.76 mg
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 4.93 ml kosher salt
- 710 ml dry elbow pasta
- 237 ml mayonnaise
- 59.1 ml lemon juice
- 29.6 ml yellow mustard
- 4.93 ml Cajun seasoning
- 4.93 ml Old Bay Seasoning
- 4.93 ml minced garlic
- 454 g imitation crab meat
- 14.8 ml dried parsley flakes
Prepare
- Peel 454 g cooked shrimp
- Chop 59.1 ml green onion
- Dice 78.9 ml celery
- Slice 118 ml black olives
Let's Cook
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Step 1.
Fill a medium pot with water and add 1 teaspoon kosher salt. Bring to a boil over high heat. Add 3 cups dry elbow pasta and cook until al dente, about 8–10 minutes. Drain the pasta in a colander and rinse under cold running water to stop the cooking and cool it down. Set aside.
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Step 2.
In a large bowl, combine 1 cup mayonnaise, ¼ cup lemon juice, and 2 tablespoons yellow mustard. Stir until smooth. Add 1 teaspoon Cajun seasoning, 1 teaspoon Old Bay Seasoning, and 1 teaspoon minced garlic. Mix well to form the dressing.
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Step 3.
Add 1 pound cooked shrimp (peeled) and 1 pound imitation crab meat to the bowl with the dressing. Toss gently until the seafood is evenly coated.
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Step 4.
Add ¼ cup chopped green onion, ⅓ cup diced celery, ½ cup sliced black olives, and the cooled cooked pasta. Fold everything together with a spatula until combined. Sprinkle 1 tablespoon dried parsley flakes over the top and fold once more.
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Step 5.
Cover the bowl with plastic wrap or a lid and refrigerate for at least 1 hour before serving. This allows the flavors to meld and the salad to chill.
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