Name: Crab Pasta Salad
Prep time: 15 min
Cook time: 10 min
Total time: 55 min
Cuisine: American
Ingredients: 8 oz pasta (such as rotini or bow ties); 1 lb cooked crab meat (lump or flakes); 2 stalks celery, finely chopped; 1 red bell pepper, diced; 3 green onions, sliced; 1/2 cup mayonnaise; 1/4 cup sour cream (or Greek yogurt); 1 tbsp Dijon mustard; 1 tbsp lemon juice; 2 tbsp fresh dill (or parsley), chopped; Salt and black pepper, to taste

I love how this Crab Pasta Salad brings together tender pasta, sweet crab meat, crisp veggies, and a creamy, tangy dressing. It’s light yet satisfying—perfect for warm afternoons or potlucks.

Why You’ll Love This Recipe

I adore how easy this salad is to put together, and how versatile it can be. The creamy dressing coats each ingredient beautifully, while the crab adds a luxurious touch. It’s equally great as a side dish or a main when I’m craving something fresh and flavorful.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

pasta (such as rotini or bow ties)
cooked crab meat (lump or flakes)
celery, finely chopped
red bell pepper, diced
green onions, sliced
mayonnaise
sour cream (or Greek yogurt)
Dijon mustard
lemon juice
fresh dill (or parsley), chopped
salt and black pepper

directions

Cook the pasta according to package directions until al dente. Drain and rinse under cold water to cool.
In a large bowl, whisk together mayonnaise, sour cream (or Greek yogurt), Dijon mustard, lemon juice, chopped herbs, salt, and pepper to make the dressing.
Add the cooled pasta, crab meat, celery, red bell pepper, and green onions into the bowl.
Gently toss everything until the dressing evenly coats the ingredients.
Taste and adjust seasoning with more salt, pepper, or lemon juice as needed.
Chill the salad in the refrigerator for at least 30 minutes before serving to allow flavors to meld.

Servings and timing

This recipe makes about 6–8 servings. Prep time is around 15 minutes, plus 30 minutes to chill. It’s ready in under an hour.

Variations

Swap in Greek yogurt instead of sour cream for a tangier, lighter twist.
Add diced cucumber or cherry tomatoes for extra freshness.
Stir in a handful of fresh baby spinach or arugula for more greens.
Use Old Bay seasoning or Cajun spice if I want a bolder flavor profile.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. Since this is a cold salad, there’s no reheating—just give it a quick stir before serving, and it’s good to go.

FAQs

What kind of crab is best for this recipe?

I usually use cooked lump crab meat for its texture and flavor, but imitation crab or flaked crab works well if that’s what I have on hand.

Can I make this ahead of time?

Definitely. I make it a few hours or even the day before, so the flavors really come together in the fridge.

Is this salad gluten‑free?

To make it gluten‑free, I use gluten‑free pasta. All other ingredients are naturally gluten‑free.

Can I add protein to make it more filling?

Yes! I like folding in some cooked shrimp, diced chicken, or even chickpeas for extra protein and heartiness.

How can I make it lighter?

To lighten it up, I swap out half the mayonnaise for Greek yogurt and use a low‑fat sour cream or yogurt to reduce calories without losing creaminess.

Conclusion

This Crab Pasta Salad is one of my go‑to recipes for casual dinners, summer gatherings, or pretty much any time I want something satisfying yet fresh. With simple ingredients and easy prep, it’s always a hit. I hope I’ve inspired you to whip up a batch and enjoy it as much as I do!