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Crab Pasta Salad

A refreshing and creamy Crab Pasta Salad with crunchy vegetables, perfect for summer barbecues or a light lunch.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Side
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Pasta
  • 1 pound medium shells pasta
Crab
  • 14 ounces imitation crab meat, chopped
Vegetables
  • ½ cup frozen peas, thawed
  • ½ cup red onion, peeled and chopped
  • ½ cup celery, chopped
  • ½ cup red bell pepper, seeded and chopped
Dressing
  • ¾ cup mayonnaise
  • 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
  • Salt & pepper to taste
  • Fresh chives, chopped, for garnish

Equipment

  • Large Pot
  • Mixing Bowl

Method
 

  1. Step 1: Cook the Pasta - Start by boiling a large pot of salted water. Once it’s at a rolling boil, add the medium shells pasta. Cook according to package instructions until al dente, about 8-10 minutes.
  2. Step 2: Prepare the Sauce - In a large mixing bowl, combine the mayonnaise, chopped fresh dill, salt, and pepper. Mix well to create a smooth sauce.
  3. Step 3: Chop the Veggies - As the pasta cooks, chop the red onion, celery, and red bell pepper into small pieces. Ensure the peas are thawed.
  4. Step 4: Combine Ingredients - Once the pasta is cooked, drain and rinse with cold water. In the bowl with the sauce, combine the cooled pasta, imitation crab meat, peas, red onion, celery, and red bell pepper. Stir gently.
  5. Step 5: Chill and Serve - Cover the salad and refrigerate for at least 30 minutes. Stir before serving and garnish with chopped chives.

Notes

For extra flavor, consider adding a squeeze of lemon juice to the dressing. Letting your salad chill for at least an hour enhances the flavor profile.