Crab Pasta Salad

A fresh, creamy pasta salad featuring tender crab and crisp veggies—perfect for picnics, potlucks, or a light lunch.

Why You’ll Love This Recipe

I love how this salad combines the sweetness of crab with crunchy vegetables in a creamy, dill-infused dressing. It’s easy to make ahead, holds up well in the fridge, and tastes even better after chilling. Plus, the colorful mix of pasta shells, peas, red pepper, and celery makes it feel like a celebration in a bowl.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 lb medium pasta shells

• 14 oz imitation crab meat (or real crab, flaked)

• ½ cup frozen peas, thawed

• ½ cup red onion, chopped

• ½ cup celery, chopped

• ½ cup red bell pepper, chopped

• ¾ cup mayonnaise

• 1 Tbsp fresh dill (or 1 tsp dried)

• Salt & pepper, to taste

• Fresh chives, chopped (for garnish)

Directions

1. I boil the pasta in generously salted water until al dente, then drain and rinse under cold water to stop the cooking.

2. I toss the pasta with crab meat, peas, onion, celery, bell pepper, mayo, and dill in a large bowl until everything is evenly coated.

3. I season with salt and pepper, cover, and chill in the fridge for at least 1 hour.

4. Before serving, I sprinkle chopped chives on top for a fresh finish.

Servings and timing

• Servings: about 6

• Prep time: ~10 minutes

• Cook time: ~8 minutes

• Chill time: ≥1 hour

• Total time: ~1 hour 18 minutes

Variations

• Swap imitation crab for lump crab for a more luxurious version.

• Stir in diced cucumber, shredded carrots, or cherry tomatoes for extra crunch.

• Add a squeeze of lemon juice or a dash of Old Bay seasoning for brightness.

• Replace part of the mayo with Greek yogurt or sour cream for a lighter dressing.

Storage/reheating

I store this salad in an airtight container in the fridge. It keeps well for 3–5 days when made with imitation crab, or 1–2 days if using fresh crab. If the salad seems dry after refrigeration, I stir in a little extra mayo or milk to refresh it.

FAQs

Can I use real crab instead of imitation crab?

Yes! I love real crab for its flavor and texture. Just be aware that it’s more perishable—plan to eat the salad within 1–2 days.

What pasta shape works best?

Short shapes like shells, rotini, bowtie, or penne are ideal—they hold the dressing well and make each bite hearty.

How far ahead can I make it?

I usually prep it 1–2 hours ahead. It can sit covered in the fridge overnight, though I might add a little extra dressing before serving if it absorbed too much.

Can I replace mayonnaise with something else?

Absolutely. I sometimes use Greek yogurt, sour cream, or light mayo for a tangier or lighter dressing.

How long does the salad last?

With imitation crab: 3–5 days; with fresh crab: about 1–2 days—always store it cold in an airtight container.

Conclusion

I find this Crab Pasta Salad both comforting and refreshing. It’s wonderful chilled, easy to prepare, and perfect for sharing. Whether I'm making it for a family meal, potluck, or picnic, it never disappoints. I hope it becomes a new favorite in your recipe box!