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Crab Pasta Salad

A vibrant and creamy salad that combines crab meat and pasta, perfect for any gathering or picnic.
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Main Course, Salad
Cuisine American
Servings 6 servings
Calories 350 kcal

Ingredients
  

Pasta and Crab

  • 1 pkg 16 oz. medium pasta shells (or other short pasta shape)
  • 16 oz cooked crab or imitation crab meat, cut into bite-sized pieces Opt for fresh or premium imitation crab meat.

Dressing

  • 3/4 cup plain Greek yogurt
  • 3/4 cup mayonnaise
  • 2 tablespoons freshly squeezed lemon juice Adjust for taste.
  • 2 teaspoons Old Bay seasoning Adds a signature flavor.
  • 1 teaspoon dried dill

Vegetables

  • 1 1/2 cups celery, finely chopped (approximately 3 stalks)
  • 1 cup frozen peas, thawed
  • 1 cup diced red bell pepper
  • 1/2 cup red onion, finely chopped

Instructions
 

Preparation

  • Cook the pasta according to the package instructions in salted boiling water until al dente, about 8 to 10 minutes.
  • Drain the pasta and rinse it under cold water to cool it down.
  • In a large mixing bowl, whisk together Greek yogurt, mayonnaise, lemon juice, Old Bay seasoning, and dill to create a creamy dressing.
  • Add the cooled pasta, crab meat, celery, peas, red bell pepper, and onion to the bowl. Gently fold to combine.
  • Cover and chill in the refrigerator for at least an hour before serving.

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Notes

Serve chilled with optional garnishes of fresh herbs. Store leftovers in an airtight container in the refrigerator for best flavor within 2-3 days.
Keyword Crab Salad, pasta salad, Picnic Recipe, Seafood Salad, Summer Salad