Description
This creamy crab pasta salad is packed with tender shell pasta, imitation crab, crisp veggies, and a zesty herbed dressing. A refreshing summer dish perfect for potlucks and picnics.
Ingredients
12 oz 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 oz 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 Pasta:
Cook the pasta in a large pot of salted boiling water until al dente. Drain and rinse with cold water. Set aside to cool completely.
Make Dressing:
In a small bowl, whisk together the mayonnaise, lemon juice, garlic powder, Old Bay seasoning, salt, and black pepper. Stir in fresh dill and chopped dill pickles.
Assemble Salad:
In a large bowl, combine cooled pasta, imitation crab, celery, red onion, green onions, and thawed peas.
Mix and Chill:
Pour the dressing over the pasta mixture and gently toss until evenly coated. Cover and refrigerate for at least 1–2 hours, or overnight for best flavor.
Serve:
Stir gently before serving. Serve chilled and enjoy!
Notes
Make-Ahead Tip: Best when made 24 hours in advance to allow flavors to meld.
Storage: Store in an airtight container in the fridge for up to 3–4 days. Do not freeze.
Serving Tip: Stir before serving if dressing has settled.
Prep Tips:
Let pasta cool completely before mixing to avoid sogginess.
Dice veggies and crab into bite-sized pieces for even distribution.
Adjust seasoning to taste before serving.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Dish, Salad
- Method: No-Bake, Mixing
- Cuisine: American
