Crisp & Creamy Seafood Pasta Salad

Fresh, flavorful, and surprisingly simple

There’s something about a cold pasta salad that just feels like summer comfort in a bowl. But let’s be honest—not all pasta salads are created equal. Some feel heavy. Others taste bland. But this one? This one right here is packed with color, flavor, and texture, and it has officially earned a spot in my go-to rotation.

It all started when I had some fresh shrimp and salmon on hand and a craving for something creamy but light. I wanted crunch, color, protein, and a sauce that would coat everything just right without being too heavy.

Let me tell you… this salad DELIVERED.

And bonus—if you’re looking for a lighter twist, you can swap the sour cream for Greek yogurt and skip the cream cheese entirely. Still creamy. Still delicious.

Let’s get into it.

What You’ll Need:

Seafood

• 1/2 lb shrimp, peeled, deveined, and cubed

• 1/2 lb salmon or trout, cubed (skin removed)

• 1–2 tsp all-purpose seasoning

• Salt & black pepper to taste

• Optional: Olive oil or spray for crisping

Pasta & Veggies

• 8 oz rotini pasta, cooked and cooled

• 1/2 cup red bell pepper, diced

• 1/2 cup orange bell pepper, diced

• 1/2 cup yellow bell pepper, diced

• 1/4 cup red onion, finely chopped

• 1/4 cup green onion or chives, sliced

• 1/2 cup cherry tomatoes, halved

• 1/2 cup edamame, shelled and cooked

• 2–3 tbsp parsley or cilantro, finely chopped

Creamy Dressing

• 1/4 cup mayonnaise

• 1/4 cup sour cream

• 2 oz cream cheese, softened

• Salt & pepper to taste

• Optional: A squeeze of lemon juice or a dash of hot sauce

How to Make It

Season and Crisp the Seafood

Toss your shrimp and salmon pieces with seasoning, salt, and pepper. Spray or drizzle lightly with oil, then air fry at 375°F for 8–10 minutes, flipping halfway through. They should be golden, crisp on the edges, and tender inside.

Cook the Pasta

Boil the rotini in salted water until al dente. Drain and rinse under cold water to cool and stop the cooking process. Set aside.

Prep the Dressing

In a bowl, whisk together the mayo, sour cream, and cream cheese until smooth. Season with salt and pepper, and add lemon juice or hot sauce if you’d like a little extra punch.

Lighter Option: Use Greek yogurt instead of sour cream and leave out the cream cheese for a tangy, protein-packed dressing that’s still creamy but a bit lighter.

Assemble the Salad

In a large bowl, combine the pasta, diced veggies, tomatoes, edamame, and herbs. Gently fold in the crispy seafood.

Add the Dressing

Pour the creamy dressing over everything and toss until well coated. Adjust seasoning to your liking.

Chill & Serve

Cover and refrigerate for at least 30 minutes before serving to allow the flavors to marry. Serve cold or slightly cool. It’s perfect as a main dish or a vibrant side.

Let’s Talk Texture & Flavor

The crisp edges of the air-fried seafood. The juicy pop from the cherry tomatoes. The fresh crunch from the peppers and edamame. The creaminess of that dressing pulling it all together. Every bite is a little bit different—and that’s exactly what makes this salad feel so special.

Make It Yours

• Add avocado for extra creaminess

• Use penne or shells if you don’t have rotini

• Add a handful of spinach or arugula for some leafy green goodness

• Prefer spice? Toss in chili flakes or a few chopped jalapeños

📌 Save It for Later

This recipe is one you’ll want to keep in your back pocket for potlucks, meal prep, or when you’re just craving something refreshing with a bit of indulgence. Want a printable version? Let me know and I’ll send it over!

Have you made this yet?

Tag me @NaavasNourishingGarden so I can see your version. Don’t forget to share your swaps and tips in the comments below!