Crab Pasta Salad
A vibrant and creamy salad that combines crab meat and pasta, perfect for any gathering or picnic.
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.