Description
A refreshing and easy-to-make Crab Pasta Salad featuring tender rotini pasta, succulent crab meat, and a creamy, tangy dressing. Perfect for a light lunch or summer gathering, this salad balances crunchy celery and bell pepper with a zesty mayonnaise-mustard blend, chilled to enhance the flavors.
Ingredients
Scale
Pasta and Seafood
- 8 oz rotini or penne pasta (uncooked)
- 8 oz imitation crab meat or fresh crab meat, shredded
Vegetables
- 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
Garnish
- Fresh parsley for garnish (optional)
Instructions
- Cook Pasta: Boil the rotini or penne pasta according to the package instructions until al dente. Drain the pasta well and immediately rinse under cold water to stop the cooking process and cool it down.
- Combine Salad Base: In a large mixing bowl, add the cooled pasta, shredded crab meat, chopped celery, and diced red bell pepper. Gently toss to mix the ingredients evenly.
- Prepare Dressing: In a small bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, salt, and pepper until the dressing is smooth and well combined.
- Mix Together: Pour the prepared dressing over the pasta mixture. Gently toss everything together until all the ingredients are evenly coated with the creamy dressing.
- Chill: Cover the salad with plastic wrap or a lid and refrigerate for at least 1 hour. This chilling time allows the flavors to meld beautifully.
- Serve: Before serving, optionally garnish the salad with freshly chopped parsley for added color and freshness. Serve chilled for the best taste experience.
Notes
- Use fresh crab meat for a more authentic flavor, but imitation crab works well for convenience.
- Ensure pasta is fully cooled before mixing to prevent the dressing from becoming runny.
- Adjust lemon juice and mustard quantities to taste for preferred tanginess and zest.
- Can be prepared a day in advance and refrigerated for enhanced flavor.
- For a lighter version, substitute mayonnaise with Greek yogurt or use a low-fat mayonnaise.
