Mediterranean Southern Potluck Seafood Salad
This Mediterranean Southern Potluck Seafood Salad brings together the relaxed comfort of Southern gatherings with the bright, fresh flavors of the Mediterranean. It is the kind of dish that disappears fast at picnics, church suppers, family reunions, and summer cookouts. Tender seafood, crisp vegetables, and a zesty herb-forward dressing create a salad that feels both familiar and refreshing. It travels well, holds its texture, and tastes even better after resting, which makes it ideal for potlucks. Balanced, colorful, and satisfying, this salad works as a main dish or a standout side that feels special without being fussy.
Prep time: 25 minutes
Cooking time: 10 minutes
Chilling time: 30 minutes
Total time: About 1 hour
Servings: 8 to 10
Ingredients
Seafood and Salad Base
450 g (1 lb) cooked shrimp, peeled, deveined, and chopped
225 g (8 oz) cooked lump crab meat or flaked white fish
1 cup cooked small pasta (orzo or elbow macaroni), cooled
1 cup cherry tomatoes, halved
¾ cup diced cucumber
½ cup finely chopped celery
¼ cup thinly sliced red onion
¼ cup chopped roasted red peppers
¼ cup sliced black or Kalamata olives
Mediterranean Southern Dressing
⅓ cup mayonnaise
2 tablespoons extra virgin olive oil
1 tablespoon Dijon mustard
1½ tablespoons fresh lemon juice
1 teaspoon lemon zest
1 teaspoon Old Bay seasoning
1 teaspoon honey
1 clove garlic, finely minced
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh dill
Salt and black pepper to taste
Instructions
If using raw shrimp, boil in lightly salted water for 2 to 3 minutes until just pink, then chill and chop.
Cook pasta according to package instructions, drain, and cool completely.
In a large mixing bowl, combine shrimp, crab meat, and cooled pasta.
Add tomatoes, cucumber, celery, red onion, roasted red peppers, and olives.
In a separate bowl, whisk together mayonnaise, olive oil, Dijon mustard, lemon juice, and zest.
Stir in Old Bay seasoning, honey, garlic, parsley, and dill until smooth.
Pour the dressing over the seafood mixture.
Gently fold everything together, being careful not to break the crab meat.
Season with salt and black pepper to taste.
Cover and refrigerate for at least 30 minutes before serving.
Tips
Use high-quality seafood since it is the star of the dish. Fresh or well-chilled seafood makes a big difference.
Pat seafood dry before mixing to prevent a watery salad.
Let the salad chill before serving to allow flavors to blend.
Chop vegetables evenly for better texture and presentation.
Add dressing gradually if you prefer a lighter salad.
Taste and adjust seasoning after chilling, as flavors mellow in the fridge.
Use a wide bowl to mix gently without breaking seafood.
Fresh herbs add brightness, so avoid dried substitutes if possible.
Keep the salad cold during potlucks by nesting the bowl in ice.
Make it a few hours ahead for the best flavor without sacrificing texture.
Variations
Southern Creole Style: Add a dash of hot sauce and smoked paprika.
Greek-Inspired: Replace mayonnaise with Greek yogurt and add feta cheese.
Low-Carb Version: Skip pasta and add extra cucumber and bell peppers.
Spicy Mediterranean: Add chopped pepperoncini and chili flakes.
Lemon Herb Shrimp Only: Use shrimp exclusively for a simpler version.
Avocado Boost: Fold in diced avocado just before serving.
Grilled Seafood Salad: Use grilled shrimp and fish for smoky flavor.
Pasta-Forward Potluck Style: Increase pasta for a heartier, crowd-friendly dish.
Dairy-Free Dressing: Use vegan mayonnaise without changing flavor balance.
Chickpea Addition: Add cooked chickpeas for extra protein and texture.
Q&A
Can I make this a day ahead?
Yes, but add delicate herbs just before serving.
Will frozen seafood work?
Yes, as long as it is fully thawed and well-drained.
Is this salad served cold or room temperature?
It is best served chilled.
Can I replace mayonnaise?
Greek yogurt or a yogurt-mayo blend works well.
Does it travel well for potlucks?
Yes, keep it chilled and covered.
What pairs well with this salad?
Cornbread, grilled vegetables, or crusty bread.
Can I use canned crab meat?
Yes, choose lump crab and drain it carefully.
How long does it last in the fridge?
Up to 2 days when stored properly.
Is this gluten-free?
Use gluten-free pasta or omit pasta entirely.
Can kids enjoy this dish?
Yes, reduce onion and seasoning for milder flavor.
Nutrition
(Approximate per Serving)
Calories: 280–320
Protein: 22–26 g
Carbohydrates: 18–22 g
Fat: 14–18 g
Fiber: 2–3 g
Values vary depending on seafood and dressing amounts.
Conclusion
Mediterranean Southern Potluck Seafood Salad is a perfect example of how two food traditions can come together effortlessly. It is fresh yet comforting, elegant yet approachable, and ideal for feeding a crowd without stress. Whether served at a summer potluck or enjoyed as a light meal, this salad offers bold flavor, balanced nutrition, and the kind of dish people ask for long after the table is cleared.