Description

This Refreshing Crab Pasta Salad is the perfect light and flavorful dish for summer gatherings. Featuring tender medium shell pasta, imitation crab meat, crisp vegetables, and a creamy dill mayonnaise dressing, it’s easy to prepare and satisfying to eat chilled. A vibrant mix of peas, red onion, celery, and bell pepper adds texture and freshness, making it ideal for picnics, potlucks, or quick lunches.

Ingredients

Scale

Pasta

8 ounces Medium Shells Pasta (or Orecchiette pasta as a substitute)

Seafood

8 ounces Imitation Crab Meat (real crab can be used for authentic flavor)

Vegetables

1 cup Frozen Peas (thawed, no cooking needed)
1/2 cup Red Onion (peeled and chopped; soak in water to reduce bite if desired)
1 cup Celery (chopped, fresh preferred)
1 cup Red Bell Pepper (seeded and chopped; any color bell pepper works)

Dressing & Garnish

1 cup Mayonnaise (can substitute with Greek yogurt for a healthier option)
1 tablespoon Fresh Dill (chopped or dried; parsley or chives can substitute)
Salt & Pepper to taste
2 tablespoons Fresh Chives (chopped, for garnish)

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Instructions

Preparation Steps: Gather and prep all ingredients by chopping the vegetables and thawing peas to ensure everything is ready for mixing.
Boil the Pasta: Bring a large pot of salted water to a rolling boil. Add the medium shell pasta and cook until al dente, approximately 7-8 minutes. Drain the pasta and rinse under cold running water, cooling it fully to room temperature to prevent overcooking and stickiness.
Mix Ingredients: In a large mixing bowl, combine the cooled pasta, imitation crab meat, thawed peas, chopped red onion, celery, and red bell pepper. Gently fold in the mayonnaise and fresh dill until the mixture is well coated and evenly blended.
Season & Chill: Add salt and pepper according to taste preferences. Cover the bowl tightly with plastic wrap and refrigerate the salad for at least 1 hour to allow flavors to meld and the dish to chill thoroughly.
Serve: When ready, remove the salad from the fridge and garnish with chopped fresh chives. Serve cold as a refreshing side or light main dish perfect for warm weather.

Notes

Use real crab meat instead of imitation crab for a richer, more authentic seafood flavor.
Greek yogurt can be used in place of mayonnaise for a lighter, tangier dressing.
Soaking the red onion in cold water for 10 minutes can reduce its sharpness if desired.
The salad can be made a day ahead to deepen the flavors.
Any color of bell pepper can be used based on your preference or availability.