Description
This refreshing Crab Pasta Salad combines tender rotini pasta with shredded crab meat, crisp vegetables, and a tangy mayonnaise-based dressing. Perfect for a light lunch or a summer side dish, this salad is easy to prepare and tastes best when chilled to let the flavors meld.
Ingredients
Scale
Salad
- 8 oz rotini or penne pasta (uncooked)
- 8 oz imitation crab meat or fresh crab meat, shredded
- 1/4 cup celery, finely chopped
- 1/4 cup red bell pepper, diced
Dressing
- 1/2 cup mayonnaise
- 2 tbsp Dijon mustard
- 1 tbsp lemon juice
- Salt and pepper, to taste
- Fresh parsley for garnish (optional)
Instructions
- Cook the Pasta: Boil the pasta according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process and cool the pasta.
- Combine Salad Ingredients: In a large bowl, mix the cooled pasta with the shredded crab meat, finely chopped celery, and diced red bell pepper.
- Prepare the Dressing: In a small bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, salt, and pepper until smooth and well combined.
- Mix Salad and Dressing: Pour the dressing over the pasta mixture and gently toss to evenly coat all ingredients without breaking the crab meat apart.
- Chill the Salad: Cover the bowl and refrigerate the salad for at least 1 hour to allow the flavors to blend and the salad to chill thoroughly.
- Garnish and Serve: Before serving, optionally garnish with fresh parsley for a pop of color and added freshness. Serve chilled for best taste.
Notes
- For best texture, do not overcook the pasta; al dente pasta holds up well in the salad.
- Fresh crab meat can be used in place of imitation crab for a more authentic flavor.
- This salad can be prepared a day ahead and stored covered in the refrigerator.
- Adjust salt and pepper according to your taste preferences.
- Adding a pinch of Old Bay seasoning can enhance the seafood flavor.
