Crab Pasta Salad

This creamy Crab Pasta Salad is your new go-to summer side dish. It’s packed with tender pasta, sweet imitation crab, crisp veggies, and a zesty dressing. Easy to prep, perfect for potlucks, picnics, or make-ahead meals.

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Ingredients Notes

• Small shell pasta – Short pasta like elbow macaroni, bowtie, rotini, or shells work best because they hold the dressing well.
• Mayonnaise – Full-fat mayo gives the best creamy texture, but light mayo works in a pinch. For a lighter version, you can substitute half the mayo with plain Greek yogurt.
• Fresh lemon juice – Adds brightness; white vinegar can be used as a substitute.
• Garlic powder
• Old Bay seasoning – Classic seafood flavor; or use paprika + a pinch of celery salt as a backup.
• Salt and black pepper
• Fresh dill – Optional, but adds a bright, herby finish. If fresh dill isn’t available, use 1 tablespoon of dried dill, or adjust to taste.
• Dill pickles – Finely chopped for tangy crunch.
• Imitation crab meat – Flaked or chopped; real crab meat works great for a more authentic seafood flavor—just be sure to pick through it carefully for shells.
• Celery – Diced for classic crunch.
• Red onion – Or use shallots for a milder flavor.
• Green onions – Adds a mild, fresh bite and pop of color.
• Frozen peas – Thawed before mixing; corn is a sweet alternative.

See the recipe card for full information on ingredients and quantities.

How to Make Crab Pasta Salad

1. Cook the pasta: Boil the salted water in a large pot. Cook the pasta shells until al dente, following package directions. Drain, rinse with cold water, and set aside to cool completely.
2. Make the dressing: Whisk together the mayo, lemon juice, garlic powder, Old Bay seasoning, salt, and pepper in a small bowl. Stir in chopped dill and dill pickles.
3. Assemble the salad: Place the cooled pasta in a large bowl. Add crab meat, celery, red onion, green onions, and peas.
4. Add the dressing: Mix the dressing into the salad until everything is evenly coated.
5. Chill: Cover the crab salad with plastic wrap and chill in the refrigerator for at least 1–2 hours (or overnight).
6. Serve: Stir before serving to redistribute the dressing and garnish with fresh dill (optional). Serve cold and enjoy!

Recipe Tips

• Use cold pasta – Warm pasta will soak up the dressing too quickly and turn gummy.
• Chop evenly – Uniform pieces of crab and veggies mean every bite tastes balanced.
• Let it chill – This salad is best after an hour or two in the fridge.
• Don’t overmix – Fold ingredients gently so it doesn’t turn mushy.
• Adjust seasoning after chilling – Flavors can mellow as it sits, so give it a final taste test.

Storage and Make-Ahead Instructions

• Make-ahead: This salad can be made up to 24 hours in advance. In fact, it tastes even better after chilling.
• Storage: Store leftovers in an airtight container in the fridge for up to 3–4 days.
• Avoid freezing: The creamy dressing and pasta texture don’t hold up well in the freezer.
• Stir before serving – If the dressing separates a bit during storage, just give it a quick stir to bring everything back together.

Summer BBQ or Picnic Recipes

Pair this Crab Pasta Salad with your grilled favorites or other summer sides.

• Grilled Corn on the Cob
• Feta Cheese and Watermelon Salad
• BBQ Sausage Bites

If you’ve tried this Crab Pasta Salad Recipe or any other recipe on my website, please leave a star rating and let me know how it turned out in the comments below.

5 from 1 vote

Crab Pasta Salad

Author — Jennifer Fishkind

Serves — 6

This creamy Crab Pasta Salad combines tender pasta, sweet imitation crab, and crisp veggies in a tangy, herby dressing. Perfect for potlucks, picnics, or a light summer lunch.

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Prep Time 20 minutes mins

Cook Time 10 minutes mins

Total Time 30 minutes mins

Ingredients

 

• ▢ 12 ounce small shell pasta
• ▢ 1¼ cups mayonnaise
• ▢ 2½ tablespoons fresh lemon juice
• ▢ 1 teaspoon garlic powder
• ▢ 1½ teaspoons Old Bay seasoning
• ▢ ½ teaspoon salt
• ▢ ¼ teaspoon black pepper
• ▢ 2 tablespoons fresh dill chopped
• ▢ ⅓ cup dill pickles finely chopped
• ▢ 12 ounce imitation crab meat chopped or flaked
• ▢ 1 cup celery diced
• ▢ ½ cup red onion finely chopped
• ▢ ⅓ cup green onions
  thinly sliced
• ▢ 1 cup frozen peas thawed

Instructions

 

• Cook the pasta in a large pot of salted boiling water until it is al dente, following the package directions. Drain the pasta, then rinse it with cold water and set it aside to cool completely.
  12 ounce small shell pasta
• In a small mixing bowl, whisk together the mayonnaise, lemon juice, garlic powder, Old Bay seasoning, salt, and pepper. Stir in the fresh dill and chopped dill pickles until everything is well combined.
  1¼ cups mayonnaise, 2½ tablespoons fresh lemon juice, 1 teaspoon garlic powder, 1½ teaspoons Old Bay seasoning, ½ teaspoon salt, ¼ teaspoon black pepper, 2 tablespoons fresh dill, ⅓ cup dill pickles
• Place the cooled pasta in a large bowl. Add the imitation crab meat, celery, red onion, green onions, and thawed peas to the pasta.
  12 ounce imitation crab meat, 1 cup celery, ½ cup red onion, ⅓ cup green onions, 1 cup frozen peas
• Pour the prepared dressing over the pasta and mix gently until all ingredients are evenly coated.
• Cover the bowl with a lid or plastic wrap and refrigerate for at least 1-2 hours or overnight to chill and allow the flavors to meld together.
• Before serving, stir the salad to distribute any dressing that may have settled. Serve cold and enjoy!

Jenn’s Notes

Storage :

• Make ahead – Prep up to 24 hours in advance; chilling boosts flavor.
• Store – Keep in an airtight container in the fridge for 3–4 days.
• Do not freeze – Dressing and pasta texture won’t hold up.
• Stir before serving – Mix if dressing separates.

Tips:

• Cool pasta completely to avoid a mushy texture.
• Cut crab and veggies into bite-size pieces for balance.
• Chill for 1–2 hours to let flavors meld.
• Gently fold to keep it light.
• Taste and adjust seasoning before serving.

Nutrition Info

Calories: 619kcal | Carbohydrates: 60g | Protein: 13g | Fat: 36g | Saturated Fat: 6g | Polyunsaturated Fat: 21g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 26mg | Sodium: 893mg | Potassium: 302mg | Fiber: 5g | Sugar: 6g | Vitamin A: 386IU | Vitamin C: 16mg | Calcium: 48mg | Iron: 2mg

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