If you’re looking for a chilled, creamy, and tangy dish that’s as perfect for picnics as it is for light lunches, this CRAB PASTA SALAD! is about to become your new go-to recipe. Every forkful is loaded with tender shell pasta, savory imitation crab, pops of sweetness from peas, and just the right zippy note thanks to tangy pickles and fresh dill. It’s the kind of salad you find yourself craving all summer long, yet it’s hearty enough to satisfy year-round. Trust me, once you bring this to a potluck or serve it at home, everyone will be asking for your secret!

Ingredients You’ll Need

Let’s talk about the building blocks of flavor in this salad! Each ingredient is simple, but when combined, they deliver a crave-worthy balance of creaminess, zest, crunch, and color. Here’s what you’ll need, along with a little tip or tidbit for each:

Small shell pasta: The cute little shells scoop up plenty of creamy dressing and crab in every bite—don’t skip the rinse for the best texture.
Mayonnaise: This is the creamy backbone of the salad, so choose a good-quality mayo for the richest flavor.
Lemon juice: Just a splash brightens up the whole bowl and cuts through the richness with a citrusy lift.
Garlic powder: Adds subtle savory depth without being overpowering—perfect for balancing out the other flavors.
Old Bay seasoning: This classic seafood spice blend gives the salad its signature coastal kick!
Salt: Essential for rounding out the flavors; taste as you go so it’s just right.
Black pepper: A little pepper goes a long way to add mild heat and complexity.
Fresh dill: A pop of green and a fresh, herby taste that sets this salad apart.
Dill pickles: Add crunchy, tangy bites throughout—dice them small so they mingle with every spoonful.
Imitation crab meat: A convenient, budget-friendly option that still gives you that sweet seafood flavor—flake or chop for best texture.
Celery: The crunchy freshness you expect in a classic salad, providing irresistible texture.
Red onion: Brings a mellow sharpness and a pop of vibrant color.
Green onions: Offer a lighter, milder onion flavor and a lovely hint of green.
Frozen peas: No need to thaw—just toss them in for a little sweetness and color.

How to Make CRAB PASTA SALAD!

Step 1: Cook the pasta

Bring a large pot of salted water to a boil and add your shell pasta. Cook according to the package instructions until al dente—this just means the pasta is tender but still has a bit of bite. Once it’s ready, drain it well and immediately rinse with cold water to cool it down quickly and stop further cooking. Set the cooled pasta aside; this helps keep your CRAB PASTA SALAD! from getting mushy.

Step 2: Whisk up the creamy dressing

Grab a large mixing bowl and add the mayonnaise, lemon juice, garlic powder, Old Bay seasoning, salt, and black pepper. Whisk everything together until completely smooth and creamy. This dressing is the heart of a standout CRAB PASTA SALAD!—zesty, creamy, and full of flavor.

Step 3: Add crisp veggies and imitation crab

Into your bowl of dressing, add the chopped dill, diced dill pickles, flaked or chopped imitation crab meat, crunchy celery, red onion, green onions, and the frozen peas. Mix until everything is evenly coated and all those colorful ingredients are mingling happily. Don’t be afraid to adjust the amounts if you want extra crunch or more crab flavor!

Step 4: Fold in the pasta

With the dressing and add-ins ready, gently add the cooled shell pasta to the bowl. Fold everything together—I like to use a rubber spatula to avoid breaking up the pasta shells or crab. Make sure each bit of pasta is wrapped in that irresistible creamy mixture. This is where your CRAB PASTA SALAD! starts to really come together.

Step 5: Chill to perfection

Cover the salad with plastic wrap or a lid, and refrigerate for an hour or more before serving. This crucial step lets the flavors meld and gives the salad its signature chilled texture. If you can, let it sit even longer—the taste will be even more delicious the next day!

Step 6: Serve and enjoy

Right before serving, give the salad one more gentle stir. If you like, top with extra fresh dill or more sliced green onions for a burst of freshness. Dive in, and watch how fast this CRAB PASTA SALAD! disappears from the table!

How to Serve CRAB PASTA SALAD!

Garnishes

To make your salad look as fabulous as it tastes, sprinkle a handful of chopped fresh dill or green onions over the top just before serving. Thin lemon slices around the edge of your serving bowl also add a bright, beautiful touch that hints at the zesty flavors inside.

Side Dishes

This CRAB PASTA SALAD! pairs wonderfully with all sorts of light accompaniments. Think crusty bread, a tray of cut veggies, or a fresh fruit salad. If you’re serving it for dinner, try it with grilled corn or a simple mixed greens salad for the perfect meal.

Creative Ways to Present

Want to wow your guests? Spoon the CRAB PASTA SALAD! into butter lettuce cups for a fun, hand-held appetizer, or pile it high onto toasted crostini for a pretty, bite-sized treat. You can even serve it in individual mason jars for adorable, portable portions everyone will love.

Make Ahead and Storage

Storing Leftovers

If you have extra CRAB PASTA SALAD!, simply transfer it to an airtight container and keep it in the refrigerator. It will stay fresh for up to three days, and the flavors may even deepen as it sits!

Freezing

I don’t recommend freezing, as the mayo-based dressing and fresh veggies can become watery or lose their texture once thawed. This CRAB PASTA SALAD! is truly best enjoyed fresh from the fridge.

Reheating

This is meant to be served cold, so there’s no reheating required. Just give the salad a quick stir after it’s been chilling and enjoy it straight from the refrigerator—perfect for busy days or making ahead for parties.

FAQs

Can I use real crab meat instead of imitation?

Absolutely! Real crab meat will make your CRAB PASTA SALAD! even more luxurious—just double check for shells and gently fold it in so the chunks stay whole.

Is there a substitute for Old Bay seasoning?

If you don’t have Old Bay, try using a mix of paprika, celery salt, a pinch of cayenne, and a bit of mustard powder. The spice is key for a truly delicious CRAB PASTA SALAD! but it’s easy to improvise.

Can I prepare this salad a day ahead?

Yes! In fact, making it ahead gives the flavors more time to blend and develop. Just give it a gentle stir and maybe add a touch more mayo before serving to freshen it up.

What’s the best way to chop the veggies?

Dice the celery, red onion, pickles, and green onions into small, even pieces so every bite of CRAB PASTA SALAD! gets a little bit of everything, and the texture stays pleasantly crisp without overpowering the pasta or crab.

What if I don’t like dill?

No problem! Simply leave the dill out or substitute with chopped parsley or even a sprinkle of fresh tarragon for a slightly different but still vibrant flavor.

Final Thoughts

If you’re ready for a knockout cold salad that’s big on flavor, texture, and summery vibes, it’s time to make this CRAB PASTA SALAD! I guarantee it will become a star at your gatherings and a regular in your fridge. Give it a try and let the deliciousness speak for itself!