Crab Pasta Salad Creamy Veggie (Printer-Friendly Version)
A cool, creamy blend of pasta, imitation crab, and fresh veggies tossed in tangy dressing ideal for light meals.
# Ingredients Needed:
→ Pasta
01 -
12 ounces small shell pasta
→ Dressing
02 -
1 1/4 cups mayonnaise
03 -
2 1/2 tablespoons fresh lemon juice
04 -
1 teaspoon garlic powder
05 -
1 1/2 teaspoons Old Bay seasoning
06 -
1/2 teaspoon salt
07 -
1/4 teaspoon black pepper
08 -
2 tablespoons fresh dill, chopped
→ Vegetables
09 -
1/3 cup dill pickles, finely chopped
10 -
1 cup celery, diced
11 -
1/2 cup red onion, finely chopped
12 -
1/3 cup green onions, thinly sliced
13 -
1 cup frozen peas, thawed
→ Seafood
14 -
12 ounces imitation crab meat, chopped or flaked
# Step-by-Step Directions:
01 -
Boil the shell pasta in a large pot of salted water until al dente, as per package instructions. Drain pasta and rinse thoroughly under cold water to stop cooking. Allow to cool completely.
02 -
In a mixing bowl, whisk together mayonnaise, fresh lemon juice, garlic powder, Old Bay seasoning, salt, and black pepper until completely smooth. Fold in chopped dill and dill pickles until evenly combined.
03 -
In a large mixing bowl, add the cooled pasta, chopped imitation crab meat, diced celery, finely chopped red onion, sliced green onions, and thawed peas.
04 -
Pour the dressing over the pasta mixture. Gently toss until all ingredients are coated evenly and the salad is well mixed.
05 -
Cover with a lid or wrap, refrigerate for 1–2 hours or overnight to let the flavors combine.
06 -
Before serving, stir the salad to redistribute the dressing and serve cold.
# Helpful Hints:
01 -
For best texture, ensure pasta is cooked just to al dente and thoroughly cooled before combining with other ingredients.
02 -
Allow adequate chilling time to enhance the blend of flavors.
03 -
Taste and adjust seasoning before serving, adding salt, pepper, or lemon juice if required.
04 -
Salad is most flavorful when made ahead and served within 3 days.