Description
This Crab Pasta Salad is a refreshing and flavorful dish combining tender rotini pasta with shredded crab meat, crunchy vegetables, and a zesty mayonnaise-Dijon mustard dressing. Perfectly chilled, it’s an ideal choice for light lunches, picnics, or potlucks, offering a delightful balance of creamy texture and fresh ingredients.
Ingredients
Scale
Pasta and Protein
- 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 the Pasta: Boil the rotini or penne pasta according to the package instructions until al dente. Drain the pasta and rinse it under cold water to stop the cooking process and cool it down.
- Combine Salad Ingredients: In a large mixing bowl, add the cooled pasta, shredded crab meat, finely chopped celery, and diced red bell pepper. Gently toss these ingredients together to combine evenly.
- Prepare the Dressing: In a small bowl, whisk together mayonnaise, Dijon mustard, lemon juice, salt, and pepper until smooth and well blended, creating a tangy and creamy dressing.
- Dress the Salad: Pour the dressing over the pasta and crab mixture. Carefully toss the ingredients gently to ensure the salad is evenly coated with the dressing without breaking the crab meat.
- Chill the Salad: Cover the bowl with plastic wrap or a lid and refrigerate the salad for at least 1 hour. This resting time allows the flavors to meld and the salad to become nicely chilled.
- Garnish and Serve: Before serving, garnish the salad with fresh parsley if desired. Serve chilled for the best refreshing taste.
Notes
- You can substitute imitation crab with fresh crab meat for a more authentic flavor.
- Feel free to add other vegetables like cucumber or green onions for extra crunch and color.
- This salad can be made a day in advance; just keep it refrigerated.
- Use low-fat mayonnaise if you want to reduce calories and fat content.
- Serve as a side dish or light main course, especially during warmer months.
