Ingredients:

  • 12 oz (340g) Medium Pasta Shape (Rotini, Shells, or Fusilli)
  • 1 Tbsp (15ml) Sea Salt (for boiling water)
  • 1 Tbsp (15ml) Olive Oil (for rinsing)
  • 9 oz (250g) Cooked Prawns (Shrimp), peeled, de-veined, and roughly chopped
  • 7 oz (200g) Cooked Crab Meat, flaked
  • 2 large stalks Celery, finely diced
  • 1/2 medium Red Onion, very finely minced
  • 1 medium Red Bell Pepper (Capsicum), finely diced
  • 1/2 cup (120ml) Good Quality Mayonnaise (full-fat recommended)
  • 1/4 cup (60ml) Plain Greek Yoghurt
  • 2 Tbsp (30ml) Fresh Lemon Juice
  • 1 tsp (5ml) Lemon Zest
  • 1 Tbsp (15ml) Dijon Mustard
  • 1 Tbsp (15ml) Apple Cider Vinegar
  • 1 Tbsp (15ml) Granulated Sugar or Honey (optional, to balance acidity)
  • 1/4 cup (60ml) Fresh Dill, finely chopped
  • 2 Tbsp (30ml) Fresh Chives, snipped
  • 1 tsp (5ml) Garlic Powder
  • 1/2 tsp (2.5ml) Smoked Paprika (optional)
  • 1/2 tsp (2.5ml) Black Pepper (freshly ground)
  • 3/4 tsp (3.75g) Fine Sea Salt (or to taste)

Instructions:

  1. Boil Pasta: Bring a large pot of heavily salted water to a rolling boil. Add the pasta and cook according to package directions, aiming for a true al dente—it should still have a slight bite.
  2. Rinse and Chill: Drain the pasta immediately in a colander. Rinse thoroughly with cold water to halt the cooking process and remove excess starch. Toss with 1 Tbsp of olive oil to prevent sticking. Set aside or place in the fridge to cool completely (about 15 minutes).
  3. Whisk Base Ingredients: In a small bowl, combine the mayonnaise, Greek yoghurt, lemon juice, lemon zest, Dijon mustard, and vinegar. Whisk until completely smooth.
  4. Season and Herb: Add the sugar (if using), garlic powder, smoked paprika, salt, and pepper. Stir well. Fold in the fresh dill and chives. Taste the dressing—it should be vibrant and tangy. Adjust salt or lemon juice as necessary.
  5. Prepare Mix-ins: While the pasta chills, ensure all vegetables (celery, red onion, bell pepper) are diced very finely and the seafood (prawns and crab) is chopped into manageable, bite-sized pieces.
  6. Combine Components: Transfer the cooled pasta, the diced vegetables, and the seafood into the large mixing bowl.
  7. Dress the Salad: Pour approximately two-thirds of the lemon-herb dressing over the mixture. Use a rubber spatula to gently fold and coat everything evenly. Add the remaining dressing if the salad looks dry, but remember it will loosen slightly as it chills.
  8. Chill (Crucial Step): Cover the bowl tightly and refrigerate for at least 1 hour, or ideally 3–4 hours. This time allows the pasta to absorb the dressing and the flavours to meld.
  9. Serve: Before serving, give the salad one last stir. Adjust seasoning one final time, adding a touch more salt or pepper if needed.