Crab Pasta Salad

5 from 1 vote

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.

Prep Time20

Cook Time10

Total Time30

Course: lunch, Side Dish

Cuisine: American

Servings: servings

Calories: 619kcal

Author: Jennifer Fishkind

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!

Notes

Storage :

Make ahead – Prep up to 24 hours in advance; chilling boosts flavor.
Store – Keep in an airtight container in the fridge for 3–4 days.
Do not freeze – Dressing and pasta texture won’t hold up.
Stir before serving – Mix if dressing separates.

Tips:

Cool pasta completely to avoid a mushy texture.
Cut crab and veggies into bite-size pieces for balance.
Chill for 1–2 hours to let flavors meld.
Gently fold to keep it light.
Taste and adjust seasoning before serving.

Nutrition