A cold seafood salad made with orzo, salad shrimp and crab meat. Cutting some of the fat by utilizing Greek yogurt in addition to mayo, this is a delicious and easy summer side dish.
Perfect for summer barbeques or Father’s Day celebrations, this seafood salad recipe is bursting with flavor. Plus, the homemade dressing is SO creamy and pairs well with both the seafood and pasta. Create a dish that is going to be a top favorite among seafood lovers.
Serve this recipe chilled alongside any of your other favorite side dishes and main entrée for a complete meal. For other delicious summer seafood recipes, check out Air Fryer Salmon Patties and Canned Tuna Pasta.
Now that this recipe has been added to your list of summertime recipes, let’s get started! Gather the equipment and ingredients then follow the step-by-step instructions to have this recipe ready to serve in no time.
Equipment
- cutting board
- chefs knife
- measuring cups and spoons
- medium-sized mixing bowl
- whisk
- stir spoon
- serving bowl and spoon
Ingredients
- 2 1/2 cups cooked gluten-free orzo, cooled about 1 cup dry
- 1 cup salad shrimp
- 8 ounces lump meat crab
- 2-3 stalks celery, minced
- 1 cup light mayo
- 1/3 cup plain Greek yogurt
- 2 tablespoons rice vinegar
- 2 tablespoons milk
- 2 tablespoons freshly squeezed lemon juice
- 1 teaspoon seasoned salt
- 1/2 teaspoon dill
How To Make
This 20 minute side dish is quick and easy to prep and serve! Start by making the creamy style dressing.
Blend the dressing together
In a medium-sized mixing bowl, whisk together the mayo, Greek yogurt, rice vinegar, milk, lemon juice, seasoned salt, and dill. Set the dressing aside.
Mix It Up: Use this dressing as a marinade for chicken or base for potato salad this summer.
Prep the salad
In a serving bowl, add the pasta. We used orzo for this recipe, which can easier be swapped with any other type of small gluten-free pasta such as rotini, penne or farfalle. Then, add the salad shrimp, crab, and celery. Pour the dressing on top and gently stir until combined.
Refrigerate
Place the salad in the refrigerator until serving.
Frequently Asked Questions
This cold salad is best prepped the day you plan to serve. One option is to prep the dressing a day or two ahead then toss with the rest of the ingredients right before serving.
Leftover seafood salad can be placed in an air-tight container and stored in the fridge for up to 5 days.
This cold salad pairs well with any protein entrée. We especially like to serve this recipe with Grilled Porterhouse Steak or Pork Loin during the summer months.
More Summer Side Dishes
- Easy Broccoli Salad (without Mayo)
- Fruit Salad with Cool Whip
- Instant Pot Red Potatoes
- Roasted Garlic On The Grill
- Broccoli & Cheddar Stuffed Tomatoes
- Brussels Sprout Apple Salad
CKC Features both Gluten-Free Guidance and Kids Cooking Instructions: If you’re new to eating gluten-free we understand it’s overwhelming trying to figure out which foods may contain gluten and which ones don’t. All of our gluten-free recipes marked with this symbol ✅ represent foods that need to be checked for gluten or cross-contamination.
The ⭐️ symbol in the recipe below denotes the steps in which kid cooks may need a helper (depending on age). If there is no ⭐️ symbol, that step (or recipe) doesn’t require a helper.
Seafood Pasta Salad
Equipment
- serving bowl and spoon
Ingredients
- 2 1/2 cups cooked gluten-free orzo, cooled
- 1 cup salad shrimp ✅
- 8 ounces lump meat crab ✅
- 2-3 stalks celery, minced
- 1 cup light mayo
- 1/3 cup plain Greek yogurt
- 2 tablespoons rice vinegar ✅
- 2 tablespoons milk
- 2 tablespoons freshly squeezed lemon juice
- 1 teaspoon seasoned salt ✅
- 1/2 teaspoon fresh dill
Instructions
- Blend the dressing together. In a medium-sized mixing bowl, whisk together the mayo, Greek yogurt, rice vinegar, milk, lemon juice, seasoned salt, and dill. Set aside.
- Prep the salad. In a serving bowl, add the pasta, salad shrimp, crab, and celery. Pour dressing on top and gently stir.
- Refrigerate. Place the salad in the refrigerator until serving.
Notes
Nutrition
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Jenna P. says
Used real Dungeness crab meat and WOW! Made all the difference. The flavors are perfect for a summer night– and cool in this heat, too!