Crab Pasta Salad
A creamy, lemony Crab Pasta Salad featuring tender crab meat, veggies, and pasta shells, perfect for lunch.
Equipment
- large pot
- mixing bowl
- strainer
Ingredients
- 16 oz medium pasta shells (or other short pasta shape)
- ¾ cup plain Greek yogurt
- ¾ cup mayonnaise
- 2 tablespoons freshly squeezed lemon juice
- 2 teaspoons Old Bay seasoning
- 1 teaspoon dried dill
- 16 oz cooked crab or imitation crab meat (cut into bite-sized pieces)
- 1 ½ cups celery (finely chopped, about 3 stalks)
- 1 cup frozen peas (thawed)
- 1 cup diced red bell pepper (about 1 bell pepper)
- ½ cup red onion (finely chopped, about ¼ large onion)
Instructions
- Fill a large pot with salted water and bring to a boil over high heat. Add the pasta and cook according to the package instructions until al dente. Drain the pasta and rinse under cold water until cooled.
- In a large mixing bowl, whisk together Greek yogurt, mayonnaise, lemon juice, Old Bay seasoning, and dill. Taste and adjust the seasoning as needed.
- To the same bowl, add the cooled pasta, crab, celery, peas, bell pepper, and red onion. Stir well to coat all ingredients with dressing.
- Cover the bowl with plastic wrap or a lid; refrigerate the crab pasta salad for at least an hour before serving.
Notes
Crab meat can be flaked-style imitation crab. Bell peppers can be any color, but red, yellow, and orange are sweeter. Keep refrigerated in an airtight container for up to 4 days.
Nutrition
Serving: 1.75cupsCalories: 450kcalCarbohydrates: 59gProtein: 14gFat: 17gSaturated Fat: 3gPolyunsaturated Fat: 10gMonounsaturated Fat: 4gTrans Fat: 0.04gCholesterol: 16mgSodium: 480mgPotassium: 316mgFiber: 4gSugar: 7gVitamin A: 842IUVitamin C: 34mgCalcium: 58mgIron: 1mg
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