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crawfish pasta salad

30-Minute Crawfish Pasta Salad

Delicious 30-Minute Crawfish Pasta Salad recipe with step-by-step instructions.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 6 servings
Calories: 1625
Ingredients Method

Ingredients
  

For the pasta and seafood
  • 1 lb crawfish tails (Boudreaux's preferred for fat content)
  • 10 oz pasta (rotini or bowties work best)
  • 3 hard-boiled eggs (peeled and chopped into 1/2-inch pieces)
  • 1/2 teaspoon cajun seasoning
For the dressing and vegetables
  • 1/2 cup green pepper (finely diced into 1/4-inch pieces)
  • 1/2 cup red pepper
  • 1/3 cup celery
  • 1/4 cup onion
  • 6 tbsp mayo (Hellmann's preferred)
  • 3 tbsp Italian dressing (Ken's Steak House preferred)
  • 1.5 tsp cajun seasoning (Slap Ya Mama)
  • 1 tbsp fresh dill (finely chopped)
  • 1 tsp fresh lemon juice

Method
 

  1. Start by hard-boiling your eggs if not already done—this takes about 10 minutes of boiling plus cooling time, so it's best done first or even ahead of time. While the eggs cook or cool, finely dice the green pepper, red pepper, celery, and onion into uniform 1/4-inch pieces, and finely chop the fresh dill. Peel and chop the cooled eggs into 1/2-inch pieces. Having all your vegetables and eggs prepped ensures the final assembly comes together quickly and the flavors integrate evenly.
  2. Bring a large pot of salted water to a boil, then add the pasta and cook according to package directions until just al dente—typically 8-10 minutes depending on the shape. Drain the pasta in a colander and set aside to cool slightly. I prefer to rinse the pasta with cool water to stop the cooking process and prevent it from becoming mushy, which helps maintain a better texture in the final salad.
  3. While the pasta cooks, heat a skillet over low heat and add the crawfish tails with 1/2 teaspoon of cajun seasoning. Cook gently for about 5 minutes, stirring occasionally, until the crawfish are warmed through and lightly coated with the seasoning. Keep the heat low to prevent the crawfish from becoming tough—they only need gentle warming, not aggressive cooking. Transfer to a plate and let cool slightly before adding to the salad.
  4. In a large mixing bowl, combine the cooked pasta from Step 2, the warm crawfish from Step 3, the chopped eggs from Step 1, and all the diced vegetables from Step 1. Gently toss everything together to distribute the ingredients evenly throughout the salad.
  5. In a small bowl, whisk together the mayo, Italian dressing, remaining 1.5 teaspoons of cajun seasoning (Slap Ya Mama preferred), fresh dill, and lemon juice until well combined. Pour the dressing over the pasta mixture and fold gently with a spatula until all components are evenly coated. I like to fold rather than stir vigorously to keep the pasta and crawfish pieces intact and maintain the salad's texture. Taste and adjust seasoning as needed.
  6. Refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld together. This resting time also helps the dressing fully coat all the ingredients. Serve chilled as a main course or side dish.