Description
This Crab Pasta Salad is a refreshing and flavorful dish perfect for picnics, potlucks, or a light lunch. With a medley of pasta, imitation crab meat, veggies, and a creamy dressing, it’s a crowd-pleaser!
Ingredients
Scale
Pasta Salad:
- 12 oz rotini or elbow pasta, cooked and cooled
- 1/2 pound imitation crab meat, chopped
- 1/2 cup diced celery
- 1/4 cup diced red onion
- 1/2 cup frozen peas, thawed
- 1/2 cup shredded cheddar cheese (optional)
Dressing:
- 3/4 cup mayonnaise
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
- 1 tablespoon chopped fresh dill or 1 teaspoon dried dill
Instructions
- Pasta Salad: In a large bowl, combine the cooled pasta, chopped crab meat, celery, red onion, peas, and cheese if using.
- Pour the dressing over the pasta mixture and toss gently until everything is evenly coated.
- Cover and refrigerate for at least 1 hour before serving to let the flavors meld.
- Stir well before serving and adjust seasoning if needed.
Dressing: In a separate small bowl, whisk together the mayonnaise, lemon juice, Dijon mustard, garlic powder, dill, salt, and pepper.
Notes
- For a lighter version, use half mayo and half plain Greek yogurt.
- Add chopped hard-boiled eggs or sweet relish for a classic twist.
- Best served chilled and within 2–3 days of making.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: No-Cook (after boiling pasta)
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 310
- Sugar: 3g
- Sodium: 540mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 25mg
