Seafood Pasta Salad With Crab and Shrimp Recipes Creamy and Fresh

8 oz short pasta (fusilli, farfalle, or shells), cooked to al dente and cooled

6–8 oz cooked shrimp, peeled and halved (or drained canned)

6–8 oz lump crab meat, picked over and flaked

1/2 cup cucumber, seeded and diced

1/2 cup bell pepper, finely diced

1/3 cup radishes, thinly sliced

3 scallions, thinly sliced (white and green parts)

2 tbsp finely chopped fresh parsley

2 tbsp finely chopped fresh dill or basil

3 tbsp fresh lemon juice

2 tbsp fresh orange juice

2 tsp honey or agave

1 tsp Dijon mustard

3 tbsp extra-virgin olive oil

Salt and freshly ground black pepper to taste

Optional: pinch of crushed red pepper or 1 tsp capers