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- 8 oz. fusilli pasta - 1 cup cooked shrimp, peeled and deveined - 1 cup canned tuna, drained - 1 cup pineapple chunks (fresh or canned) - 1/2 cup red bell pepper, diced - 1/2 cup celery, finely chopped - 1/4 cup red onion, finely chopped - 1/2 cup green peas (fresh or frozen) For this seafood pasta salad, I love using fusilli pasta. Its twists and turns hold the dressing well. Shrimp and tuna are great seafood options. They add flavor and protein, making the salad filling. Fresh vegetables like pineapple, bell pepper, celery, red onion, and green peas give the dish a bright crunch. Pineapple adds a sweet touch that contrasts with the seafood. - 1/2 cup mayonnaise - 2 tablespoons Greek yogurt - 1 tablespoon lemon juice - 1 teaspoon Dijon mustard - Salt and pepper to taste I mix mayonnaise and Greek yogurt for a creamy dressing. This combination keeps it light yet rich. A splash of lemon juice adds freshness. Dijon mustard gives a tangy kick that enhances the flavors. Don’t forget the salt and pepper! They bring everything together. - Fresh parsley For garnish, I use fresh parsley. It adds color and a burst of flavor. Just chop it finely and sprinkle it on top before serving. This simple touch makes the dish look inviting and appetizing. You can find the Full Recipe at the beginning of the article for more details. To cook fusilli pasta perfectly, bring a large pot of salted water to a boil. Add the pasta and cook it according to the package directions. Aim for al dente, which means it should be firm yet tender. Once cooked, drain the pasta in a colander. Rinse it under cold water for a few seconds. This stops the cooking process and cools it down quickly. Set the pasta aside while you prepare the other ingredients. When cleaning and preparing shrimp, start by rinsing them under cold water. Use a sharp knife to remove the shells and tails. If you see a dark line on the back, that’s the vein. Use the knife to gently lift it out. For the vegetables, chop the red bell pepper, celery, and red onion into small, even pieces. This helps with even mixing in the salad. Keep the greens crisp for a fresh taste. In a small bowl, whisk together the mayonnaise, Greek yogurt, lemon juice, and Dijon mustard. Mix until smooth and creamy. Next, in a large mixing bowl, combine the seafood and chopped vegetables. Pour the dressing over the mixture. Add the cooled fusilli pasta last. Gently toss all the ingredients together until everything is well coated. For the best flavor, cover the bowl with plastic wrap and chill the salad in the fridge for at least 30 minutes. This lets the flavors blend nicely. Before serving, give the salad a gentle toss again. Garnish it with freshly chopped parsley for a colorful touch. Enjoy your Tropical Seafood Pasta Salad with a refreshing twist! Check out the Full Recipe for more details. When you choose seafood, fresh is best. Look for shrimp that smells clean and has a firm texture. For tuna, canned options work well, but make sure to pick quality brands. You want flavors to shine, so balance the dressing. Use mayonnaise for creaminess and add Greek yogurt for a light touch. Lemon juice brightens flavors, while Dijon mustard adds a nice kick. Pair your salad with crusty bread or a light green salad. A chilled glass of white wine complements the dish nicely. For plating, use a large bowl or individual cups for a fun touch. Add a sprinkle of fresh parsley on top for color and flavor. Prepare ingredients ahead of time. Chop veggies and cook seafood the night before. Store them in the fridge for easy assembly. To cool pasta quickly, rinse it under cold water right after cooking. This stops the cooking and helps it mix well with the other ingredients. For the full recipe, check out the Tropical Seafood Pasta Salad. {{image_2}} You can change the pasta in this salad. Try penne or farfalle for a fun twist. Each shape brings a new texture. For seafood, consider crab or scallops. These options add unique flavors. Crab gives a sweet taste, while scallops offer a delicate touch. Mix and match to find your favorite! If you want a lighter dressing, swap mayonnaise for Greek yogurt. This keeps it creamy but cuts calories. You can also try a vinaigrette made with olive oil and vinegar. For vegan options, use avocado instead of mayo. Blend it smooth for a rich, creamy feel. Citrus juices like lime or orange can brighten the salad too! Add more veggies to your salad for extra crunch. Cucumbers or cherry tomatoes work well. You can also include cooked grains like quinoa or brown rice. These grains make the dish heartier. Beans, like chickpeas, are another great mix-in. They add protein and a satisfying bite. Customize to suit your taste! To keep your seafood pasta salad fresh, place it in an airtight container. Make sure to seal it tightly. This helps prevent air and moisture from spoiling the salad. Use glass or BPA-free plastic containers for best results. Your seafood pasta salad can last up to three days in the fridge. After that, it may start to lose quality. Always check for signs of spoilage. If the salad smells off or has a slimy texture, it’s best to throw it away. You can freeze seafood pasta salad, but it’s not ideal. Freezing can change the texture of the seafood and veggies. If you choose to freeze it, use a freezer-safe container. When ready to eat, thaw it in the fridge overnight. After thawing, stir it well before serving. Yes, you can use frozen seafood. Just make sure to thaw it first. Place the frozen seafood in the fridge overnight or run it under cold water. After thawing, gently pat it dry with a paper towel. This step helps remove excess moisture, which keeps your salad fresh. Frozen shrimp and tuna work great in this recipe. They are often just as tasty as fresh options. I recommend chilling the salad for at least 30 minutes. This time allows the flavors to blend. If you have more time, chilling it for an hour or more enhances the taste even further. The cold temperature helps keep the seafood and veggies crisp. Plus, it makes every bite refreshing and enjoyable. Yes, you can prepare the salad ahead of time. Make it a few hours before serving, or even the day before. Just keep it covered in the fridge. To maintain its texture, wait to add any crunchy veggies until just before serving. This way, they stay crisp and fresh. Enjoy the ease of having a delicious dish ready for your guests! This blog post covered how to make a delicious seafood pasta salad. We discussed the key ingredients, from fusilli to fresh vegetables. I shared step-by-step instructions to cook the pasta, prepare seafood, and make a tasty dressing. You learned tips for perfecting your salad and ideas for variations. Don’t forget about storage and the FAQs, which tackle common questions. With these steps in mind, you can create a flavorful dish. Enjoy making your seafood pasta salad!

Seafood Pasta Salad

Dive into a refreshing Tropical Seafood Pasta Salad that’s as vibrant as it is delicious! This easy recipe combines fusilli pasta, shrimp, tuna, and sweet pineapple with a creamy dressing for the perfect summer dish. Ideal for potlucks, picnics, or a light dinner, it's a crowd-pleaser that's quick to prepare. Click through for the full recipe and make your mealtime memorable with this tropical twist!
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Ingredients
  

8 oz. fusilli pasta

1 cup cooked shrimp, peeled and deveined

1 cup canned tuna, drained

1 cup pineapple chunks (fresh or canned)

1/2 cup red bell pepper, diced

1/2 cup celery, finely chopped

1/4 cup red onion, finely chopped

1/2 cup green peas (fresh or frozen)

1/2 cup mayonnaise

2 tablespoons Greek yogurt

1 tablespoon lemon juice

1 teaspoon Dijon mustard

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Begin by cooking the fusilli pasta according to the package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside.

    In a large mixing bowl, combine the cooked shrimp, tuna, pineapple chunks, red bell pepper, celery, red onion, and green peas.

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

        Pour the dressing over the seafood and vegetable mixture, then add the cooled fusilli pasta. Gently toss until everything is evenly coated with the dressing.

          Taste and adjust the seasoning as needed, adding more salt, pepper, or lemon juice if desired.

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

              Before serving, give the salad a gentle toss and garnish with freshly chopped parsley.

                Prep Time, Total Time, Servings: 15 minutes | 45 minutes (including chilling) | Serves 4-6