Description
This Crab Pasta Salad is a refreshing and flavorful cold dish featuring tender small shell pasta tossed with imitation crab meat, crunchy celery, red and green onions, sweet peas, and a creamy, zesty dressing seasoned with Old Bay and fresh dill. Perfect for summer gatherings or light lunches, it combines vibrant textures and bright citrus notes for a satisfying salad that’s easy to prepare and serve chilled.
Ingredients
Units
Scale
Pasta
- 12 ounces small shell pasta
Dressing
- 1 1/4 cups mayonnaise
- 2 1/2 tablespoons fresh lemon juice
- 1 teaspoon garlic powder
- 1 1/2 teaspoons Old Bay seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons fresh dill, chopped
- 1/3 cup dill pickles, finely chopped
Salad Mix-ins
- 12 ounces imitation crab meat, chopped or flaked
- 1 cup celery, diced
- 1/2 cup red onion, finely chopped
- 1/3 cup green onions, thinly sliced
- 1 cup frozen peas, thawed
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil and cook the small shell pasta according to package instructions until al dente, about 8-10 minutes. Drain the pasta and rinse it under cold water to stop the cooking process and cool it completely. Set aside.
- Prepare the dressing: In a small bowl, whisk together mayonnaise, fresh lemon juice, garlic powder, Old Bay seasoning, salt, and black pepper until smooth. Stir in the chopped fresh dill and finely chopped dill pickles, ensuring everything is well combined.
- Combine salad ingredients: In a large mixing bowl, add the cooled pasta, chopped imitation crab meat, diced celery, finely chopped red onion, thinly sliced green onions, and thawed peas. Toss gently to mix the ingredients evenly.
- Add the dressing: Pour the prepared dressing over the pasta mixture, then gently fold everything together until all ingredients are evenly coated with the dressing.
- Chill and serve: Cover the bowl with a lid or plastic wrap and refrigerate the salad for at least 1-2 hours or overnight to allow the flavors to meld. Before serving, stir the salad again to redistribute any dressing that may have settled. Serve cold and enjoy!
Notes
- To enhance flavor, chill the salad overnight for best results.
- Use real crab meat instead of imitation crab for a more authentic taste.
- Adjust seasoning to taste, especially salt and Old Bay seasoning.
- For a lighter version, substitute mayonnaise with Greek yogurt or a light mayo alternative.
- This salad keeps well for up to 2 days refrigerated but is best consumed fresh.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 3.5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 25mg
