Crab Pasta Salad Creamy Herb (Printer-Friendly)
Delicate pasta, sweet crab, crisp veggies, and tangy herbs come together for a bright, satisfying cold dish.
# What You'll Need:
→ 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 kosher salt
07 -
1/4 teaspoon ground 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
# Steps to Follow:
01 -
Bring a large pot of salted water to a boil. Add the small shell pasta and cook according to package directions until al dente. Drain and rinse thoroughly under cold water to halt the cooking process. Set aside to cool completely.
02 -
In a bowl, whisk together mayonnaise, fresh lemon juice, garlic powder, Old Bay seasoning, kosher salt, and black pepper until smooth. Stir in chopped fresh dill and finely chopped dill pickles until fully incorporated.
03 -
In a large mixing bowl, combine cooled pasta, imitation crab meat, diced celery, finely chopped red onion, thinly sliced green onions, and thawed peas.
04 -
Pour the prepared dressing over the pasta mixture and gently fold until all ingredients are evenly coated. Take care to avoid breaking up the crab or vegetables.
05 -
Cover the bowl and refrigerate for a minimum of 1 to 2 hours, or overnight. Allow the flavors to blend before serving.
06 -
Just before serving, stir the salad thoroughly to redistribute any dressing. Serve chilled.
# Extra Suggestions:
01 -
For best flavor and optimal texture, always use freshly chopped herbs and crisp vegetables.
02 -
This salad can be prepared ahead and kept refrigerated for up to 3 days.
03 -
Do not freeze, as freezing affects the texture of both pasta and vegetables.