Seafood Pasta Salad, with Fish Market White by Bully Hill… it just says, “Summer.” (Photo credit (c) 2012, Kim M. Bennett)


  • 1 lb. tricolor rotini or rotelle
  • 1/2 – 1 lb Crab Delights, lobster flavored, cut into bite-sized pieces
  • 1 large cucumber, peeled and quartered lengthwise, then sliced*
  • 1 c cherry or grape tomatoes, halved
  • 1/2 c. your favorite Italian salad dressing**
  • 1/4 c. your favorite creamy dressing
  • 1/2 c. mayonnaise
  • 1/2 c. Parmesan cheese
  1. Cook pasta according to package directions. Rinse repeatedly until cool, then keep in cold water until ready to mix salad.
  2. Prepare Crab Delights, cucumber, and tomatoes. (*NOTE: I the skin is thin on the cucumbers, I don’t peel them — I like the texture and the color).
  3. Drain pasta. Toss with Italian dressing. Carefully stir in seafood, cucumbers, and tomatoes.
  4. Mix together creamy dressing and mayo. Stir into salad until everything is coated. Cover and chill thoroughly.
  5. Sprinkle top of salad with Parmesan cheese before serving.

I make this recipe for many summer gatherings. The “fixings” vary with what I have on hand, but I love the texture of the cucumbers, so they are almost always in it. This batch used garden-fresh cukes and tomatoes, fresh from a local community garden.

Experiment with the kinds of salad dressings you use for different effects. This time, I used a generic Italian dressing and a creamy Caesar.

We are fans of hot sauces, and I have been loving the chili sauces from Southeast Asia lately. I can’t help it — I put it on everything.