Bow Tie Seafood Salad Recipe
Bow Tie Seafood Salad Recipe photo by Taste of Home

Bow Tie Seafood Salad Recipe

Read Reviews
4.5 7 12
Publisher Photo
"I served this satisfying pasta salad to a group of hospital volunteers who were quick with compliments. It’s brimming with shrimp and imitation crab and accented with dill," shares Lily Julow, Lawrenceville, Georgia.
TOTAL TIME: Prep: 25 min. + chilling
MAKES:32 servings
TOTAL TIME: Prep: 25 min. + chilling
MAKES: 32 servings


  • 3 pounds uncooked bow tie pasta
  • 1-1/2 pounds imitation crabmeat, chopped
  • 1 pound frozen cooked salad shrimp, thawed
  • 4 celery ribs, chopped
  • 1 cup finely chopped green onions
  • 1 medium green pepper, diced
  • 4 cups mayonnaise
  • 1/4 cup dill pickle relish
  • 1/4 cup Dijon mustard
  • 1 tablespoon salt
  • 1 tablespoon dill weed
  • 3/4 teaspoon pepper

Nutritional Facts

1 cup: 217 calories, 2g fat (trace saturated fat), 33mg cholesterol, 686mg sodium, 39g carbohydrate (4g sugars, 2g fiber), 11g protein Diabetic Exchanges:2 starch, 1 lean meat 2 vegetabl


  1. Cook pasta according to package directions; drain and rinse in cold water. Place in a large bowl; add the crab, shrimp, celery, onions and green pepper.
  2. In another bowl, whisk the mayonnaise, pickle relish, mustard, salt, dill and pepper. Pour over pasta mixture and toss to coat. Cover and refrigerate for at least 2 hours before serving. Yield: 32 (1-cup) servings.
Originally published as Bow Tie Seafood Salad in Taste of Home August/September 2006, p39

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

Reviews for Bow Tie Seafood Salad

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
Reviewed Jul. 11, 2015

"This salad was absolutely delicious. I was a little nervous about the dill, but it was perfect! I used radiatore because I like how the sauce gets in the little grooves, and I did a red pepper instead of green. This salad is HUGE, though. I had to use a punch bowl to hold it all, and it made so much that all 12 of my bunco group ladies took home some to go. I would suggest cutting the recipe in half and probably just adding more seafood if that gets hard to divide. This is definitely a keeper!!"

Reviewed Jun. 30, 2014

"I have been making this for several years .Everyone loves it!!!!!"

Reviewed Dec. 6, 2013

"Love this. Make it all the time for pot lucks. For just family I halve the recipe."

Reviewed Jan. 3, 2012

"I have made this many times and everyone raves about it...after the first time though, I substituted macaroni for the bow tie, as the bow tie pasta breaks apart. Great for a crowd...I absolutely love it!!!"

Reviewed Sep. 22, 2011

"I also halved the pasta but added olives. Was really good. It was a huge hit with the family."

Loading Image