Description
A fresh, creamy pasta salad featuring tender crab and crisp veggies—perfect for picnics, potlucks, or a light lunch.
Ingredients
- 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)
Instructions
- Boil the pasta in generously salted water until al dente, then drain and rinse under cold water to stop the cooking.
- Toss the pasta with crab meat, peas, onion, celery, bell pepper, mayo, and dill in a large bowl until everything is evenly coated.
- Season with salt and pepper, cover, and chill in the fridge for at least 1 hour.
- Before serving, sprinkle chopped chives on top for a fresh finish.
Notes
- 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.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 25mg
