Crab Pasta Salad
A refreshing and flavorful dish combining tender small shell pasta with sweet imitation crab, creamy zesty dressing, and crisp vegetables. Perfect for gatherings, picnics, or a light meal.
Servings: 6 servings
Calories: 420kcal
Ingredients
- 12 ounces 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 ounces 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
- Bring a large pot of salted water to a boil. Cook pasta 8-10 minutes until al dente. Drain and rinse under cold water to cool.
- In a bowl, whisk mayonnaise, lemon juice, garlic powder, Old Bay seasoning, salt, black pepper, dill, and dill pickles until smooth.
- To the cooled pasta, add imitation crab, celery, red onion, green onions, and thawed peas. Fold gently to combine.
- Pour the dressing over the mixture and toss to coat evenly without crushing ingredients.
- Cover and refrigerate 1-2 hours to chill and let flavors meld before serving.
Notes
Chilling enhances flavor. For best results, refrigerate at least 1 hour. Store leftovers in an airtight container in the fridge for up to 3 days.
Imitation crab can be substituted with cooked shrimp or leftover boiled crab meat.
Imitation crab can be substituted with cooked shrimp or leftover boiled crab meat.