Crab Pasta Salad Creamy Veggies (Printer-Friendly)
Sweet crab, tender pasta, and crisp vegetables in herbed dressing. Perfect chilled for gatherings or a refreshing lunch.
# 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 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
# Steps to Follow:
01 -
Bring a large pot of salted water to a boil. Cook the shell pasta until al dente following the package instructions. Drain and rinse under cold water to halt 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 smooth. Fold in chopped fresh dill and finely chopped dill pickles.
03 -
In a large bowl, combine cooled pasta, chopped imitation crab, diced celery, finely chopped red onion, sliced green onions, and thawed peas.
04 -
Add the prepared dressing to the pasta mixture and toss gently until all components are thoroughly coated.
05 -
Cover the bowl and refrigerate for 1 to 2 hours or overnight to allow flavors to develop.
06 -
Stir the salad before plating to redistribute dressing. Serve well chilled.
# Helpful Hints:
01 -
Chilling the salad for several hours enhances the flavor integration and overall texture.
02 -
For extra crunch, use freshly sliced celery and onions.
03 -
Adjust salt, pepper, or lemon juice to taste before serving, if desired.
04 -
Crab pasta salad will keep in an airtight container in the refrigerator for up to 3 days.