Crab Pasta Salad
This creamy Crab Pasta Salad combines tender pasta, sweet imitation crab, and crisp veggies in a tangy, herby dressing. Perfect for potlucks, picnics, or a light summer lunch.
Servings: 6 servings
Calories: 619kcal
Ingredients
- 12 ounce small shell pasta
- 1¼ cups mayonnaise
- 2½ tablespoons fresh lemon juice
- 1 teaspoon garlic powder
- 1½ teaspoons Old Bay seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons fresh dill chopped
- ⅓ cup dill pickles finely chopped
- 12 ounce imitation crab meat chopped or flaked
- 1 cup celery diced
- ½ cup red onion finely chopped
- ⅓ cup green onions
thinly sliced
- 1 cup frozen peas thawed
Instructions
- Cook the pasta in a large pot of salted boiling water until it is al dente, following the package directions. Drain the pasta, then rinse it with cold water and set it aside to cool completely.12 ounce small shell pasta
- In a small mixing bowl, whisk together the mayonnaise, lemon juice, garlic powder, Old Bay seasoning, salt, and pepper. Stir in the fresh dill and chopped dill pickles until everything is well combined.1¼ cups mayonnaise, 2½ tablespoons fresh lemon juice, 1 teaspoon garlic powder, 1½ teaspoons Old Bay seasoning, ½ teaspoon salt, ¼ teaspoon black pepper, 2 tablespoons fresh dill, ⅓ cup dill pickles
- Place the cooled pasta in a large bowl. Add the imitation crab meat, celery, red onion, green onions, and thawed peas to the pasta.12 ounce imitation crab meat, 1 cup celery, ½ cup red onion, ⅓ cup green onions, 1 cup frozen peas
- Pour the prepared dressing over the pasta and mix gently until all ingredients are evenly coated.
- Cover the bowl with a lid or plastic wrap and refrigerate for at least 1-2 hours or overnight to chill and allow the flavors to meld together.
- Before serving, stir the salad to distribute any dressing that may have settled. Serve cold and enjoy!
Nutrition
