Description
A refreshing and creamy crab pasta salad bursting with bright lemon flavor and a zesty Old Bay kick. Perfect for summer gatherings, picnics, or an easy make-ahead meal.
Ingredients
- 8 ounces medium pasta shells (or any short pasta shape)
- 1 cup plain Greek yogurt (or sour cream)
- 1/2 cup mayonnaise (or light/vegan mayo)
- 2 tablespoons fresh lemon juice
- 1 tablespoon Old Bay seasoning
- 1 teaspoon dried dill (or 1 tablespoon fresh dill)
- 1 pound cooked crab or imitation crab meat (or cooked shrimp)
- 1 cup celery, finely chopped (or cucumber)
- 1 cup frozen peas, thawed (or fresh peas)
- 1 cup diced red bell pepper
- 1/2 cup red onion, finely chopped (or green onions)
Instructions
1. Bring a large pot of salted water to a boil. Add the pasta shells and cook until al dente, about 8–10 minutes. Drain and rinse under cold water to stop the cooking process. Set aside to cool completely.
2. In a large mixing bowl, whisk together the Greek yogurt, mayonnaise, fresh lemon juice, Old Bay seasoning, and dried dill until smooth and well combined. Taste and adjust seasoning if needed.
3. Add the cooled pasta to the bowl along with the cooked crab, chopped celery, thawed peas, diced red bell pepper, and red onion.
4. Gently fold everything together until evenly coated with the dressing.
5. Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow flavors to meld.
6. Stir before serving and adjust seasoning if necessary. Garnish with extra dill or lemon wedges if desired.
Notes
For best texture, cook the pasta just to al dente and cool completely before mixing.
Use fresh vegetables for optimal crunch and flavor.
This salad can be made up to 24 hours in advance and stored covered in the refrigerator.
Add extra lemon juice just before serving for a brighter flavor boost.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 50mg