Name: Corn and Seafood Pasta Salad Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 8
Cuisine: American/Canadian
Ingredients: 8 oz rotini pasta; 6 oz imitation lobster or crab, Pollock; 1 cup corn, frozen or fresh; 1 cup peas, frozen or fresh; ¼ red onion, sliced; 2 celery ribs, diced; 2 oz cheddar cheese, cubed; 1 cup mayo; 2 tsp dill, dried; 1 tsp sugar; 2 tbsp vinegar *Please taste after mixing for your preference. More tang, more vinegar, or more of a sweet dressing, add more sugar.

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Some people only think of salad recipes in the summer but I like them all year around. I especially like salad recipes that can add a little tang and crunch to the heavier meals of fall and winter. This delicious Corn & Seafood Pasta Salad is perfect as a side dish or a main dish at any time of year. The veggies you add are available at any time of the year.

Corn and Seafood Pasta Salad Recipe (scroll down for printable recipe)

Ingredients:

8 oz rotini pasta
6 oz imitation lobster or crab (Pollock)
1 cup corn (frozen or fresh)
1 cup peas (frozen or fresh)
¼ red onion, sliced
2 celery ribs, diced
2 oz cheddar cheese, cubed

Dressing:
1 cup mayo
2 tsp dill, dried
1 tsp sugar
2 Tbsp vinegar *Please taste after mixing for your preference. More tang, more vinegar, or more of a sweet dressing, add more sugar.

Directions:

1. Boil pasta according to the directions for al dente texture on the side of the box. Rinse with cool water, drain, and set aside.

2. In a bowl, combine the imitation seafood, corn, peas, red onion, celery and cheese.
3. Add the pasta to the corn combination.

4. In a small bowl, mix together the dressing ingredients.

5. Pour the dressing over the pasta, veggies and immitation seafood.

6. Mix well and refridgerate to allow the flavors to mix, for at least an hour. Enjoy!

I can’t wait to make this and take it to the many potlucks we enjoy during the winter months. I also love that the vegetables used won’t get mushy if there are leftovers. I hate making a big salad only to have half of it hit the trash because the veggies get slimey and gross once they are dressed. Instead, salads like this one are delicious right away and make great leftovers for lunch the next day. Yum!

8 servings

Corn and Seafood Pasta Salad Recipe

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Seafood and Corn Pasta salad is perfect for potlucks or any time. Made with veggies that stay crisp and delicious and make perfect leftovers.

Ingredients

8 oz rotini pasta
6 oz imitation lobster or crab, Pollock
1 cup corn, frozen or fresh
1 cup peas, frozen or fresh
¼ red onion, sliced
2 celery ribs, diced
2 oz cheddar cheese, cubed

Dressing

1 cup mayo
2 tsp dill, dried
1 tsp sugar
2 tbsp vinegar *Please taste after mixing for your preference. More tang, more vinegar, or more of a sweet dressing, add more sugar.

Instructions

Boil pasta according to the directions for al dente texture on the side of the box. Rinse with cool water, drain, and set aside.
In a bowl, combine the imitation seafood, corn, peas, red onion, celery and cheese.
Add the pasta to the corn combination
In a small bowl, mix the dressing ingredients together.
Pour the dressing over the pasta, veggies and immitation sea food.
Mix well and refridgerate to allow the flavors to mix, for at least an hour.