Crab Pasta Salad Creamy Herb

This creamy crab pasta salad has been my go to for big family get togethers and laid back summer lunches. Tender pasta mingles with sweet imitation crab and crisp veggies, all tossed in a tangy herby dressing that soaks in even more flavor as it sits. It comes together fast so even last minute plans are covered and tastes like a celebration of sunny days. I never fail to get recipe requests when I set out a bowl of this irresistible mix.

I first made this to save time for a summer barbecue and everyone loved it so much that now I am asked for it before every celebration. My kids eat the leftovers for lunch and fight for the last scoop.

Ingredients

• Small shell pasta: about twelve ounces for a shape that holds plenty of creamy dressing pick a quality brand for best texture
• Mayonnaise: provides a rich creamy base for the dressing choose a full fat or lighter version as you prefer
• Fresh lemon juice: brings brightness to balance the richness
• Garlic powder: gives gentle savory depth and blends smoothly
• Old Bay seasoning: is essential for that classic seafood salad vibe
• Salt and black pepper: allow you to season to taste
• Fresh dill: adds serious freshness and summery herb flavor look for perky and fragrant bunches
• Dill pickles: chopped finely for tang and a bright pop
• Celery: diced for crunch and sweet flavor pick crisp firm stalks
• Red onion: chopped for sharp bite and beautiful color choose a firm onion with shiny skin
• Green onions: thinly sliced for a mild onion bite and lovely color
• Frozen peas: thawed for bursts of sweet green go for petite peas if possible
• Imitation crab meat: chopped or flaked for sweet seafood flavor use the freshest crab you can find that holds together well

Instructions

Cook the Pasta:

Start by boiling the pasta in a big pot of salted water Stir occasionally so shells do not stick Cook until the shells are just al dente tender but still slightly firm This usually takes eight to ten minutes Drain the pasta right away and rinse with cold water to stop the cooking process This also keeps the shells from becoming mushy Let the pasta drain well and cool completely in a colander

Prepare the Dressing:

In a mixing bowl whisk together the mayonnaise lemon juice garlic powder Old Bay seasoning salt and pepper Mix until completely smooth so everything is blended well Stir in the chopped dill and dill pickles until evenly combined The dressing should taste zesty with a refreshing herbal kick

Combine Ingredients:

Place the cooled pasta in a large bowl Add the chopped imitation crab diced celery red onion green onions and thawed peas Gently mix these together with a spoon or spatula so everything is evenly distributed without smashing the crab or veggies

Dress the Salad:

Pour the dressing over the pasta mixture Start with most of the dressing but reserve a little in case you want to adjust later Use a gentle folding motion to coat everything evenly The shells should glisten and hold plenty of dressing

Chill Before Serving:

Cover the bowl tightly with a lid or plastic wrap Place it in the refrigerator for at least one to two hours or overnight Chilling helps all the flavors soak in together and really makes a difference in taste

Serve Cold:

Before serving give the salad a gentle stir so any dressing that settled at the bottom gets mixed back in Scoop into a serving bowl and enjoy straight from the fridge You can garnish with extra dill or lemon if you like

My aunt’s herb garden was always full of laughter and sunshine and she would send us home with handfuls of dill for salads like this The scent of dill still takes me back to her kitchen each summer

Storage Tips

Refrigerate leftovers quickly in an airtight container The flavors deepen after a day in the fridge making the salad even more enjoyable I avoid storing with leafy greens or delicate herbs stirred in as they can get soggy

Ingredient Substitutions

Swap in real crab or cooked shrimp for the imitation crab if you want to elevate the seafood profile You can use Greek yogurt for some of the mayo to lighten things up Bell peppers or chopped cucumber make good stand ins for extra crunch if you’re out of celery

Serving Suggestions

Crab pasta salad loves a partnership with grilled chicken fish or crispy garlic bread I often scoop it into lettuce leaves for a handheld lunch and my kids like it spooned on crackers for after school snacks For a picnic serve in chilled individual cups for grab and go portions

Cultural and Historical Notes

Imitation crab rose to popularity in the United States as an affordable way to enjoy seafood flavor in deli salads This pasta salad is a staple for summer reunions in many homes and mixes East Coast seafood inspiration with classic Midwestern creamy salad style

Seasonal Adaptations

Add chopped fresh asparagus or snap peas in spring for extra green crunch Use a little diced sweet red pepper for brightness in late summer In cooler months try stirring in roasted corn kernels for a cozy twist

Chill thoroughly before serving and enjoy the salad straight from the fridge Its creamy freshness makes every scoop a taste of summer celebration

Common Recipe Questions

→ What type of pasta works best?

Small shell pasta holds the creamy dressing well, but elbow or rotini can be used for similar results.

→ Can I use real crab meat?

Yes, real crab or any cooked seafood can substitute imitation crab. Adjust seasoning if needed.

→ How long should the salad chill?

Chill for at least 1-2 hours. Overnight allows flavors to meld for a more balanced taste.

→ Can I add extra vegetables?

Absolutely! Bell pepper, corn, or avocado add great color, crunch, and freshness to the salad.

→ How do I keep the pasta from getting mushy?

Cook pasta just to al dente and rinse with cold water after draining to stop further cooking.

→ What pairs well with this dish?

Serve with crisp greens, garlic bread, or fruit salad for a complete summer meal spread.