Pasta and Crab Meat Salad
Dive into the refreshing flavors of this Pasta and Crab Meat Salad, a perfect blend of creamy, zesty, and fresh ingredients that will elevate your summer dining experience. Featuring tender pasta shells or elbow macaroni tossed with succulent lump crab meat and a medley of crisp veggies like celery, red bell pepper, and red onion, this chilled salad is bound together with a luscious dressing of mayonnaise, Greek yogurt, fresh dill, and a hint of lemon juice for a zesty kick. Ready in just 25 minutes and served cold, it's a versatile dish that works beautifully as a light main course or a side alongside grilled seafood or poultry. Garnished with halved cherry tomatoes for a pop of color, this pasta salad is a delicious way to celebrate seasonal flavors, making it a crowd-pleasing favorite for picnics, barbecues, or weeknight meals.
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Recipe Information
Ingredients
- 8 ounces Pasta (elbow macaroni or shells)
- 8 ounces Lump crab meat (cooked, fresh or canned)
- 1 cup Celery (diced)
- 0.5 cup Red bell pepper (diced)
- 0.25 cup Red onion (finely chopped)
- 0.5 cup Mayonnaise
- 0.25 cup Greek yogurt
- 2 tablespoons Lemon juice (freshly squeezed)
- 1 teaspoon Dijon mustard
- 1 tablespoon Fresh dill (chopped)
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 tablespoon Olive oil
- 0.5 cup Cherry tomatoes (halved, optional for garnish)
Instructions
Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente, approximately 8–10 minutes. Drain and rinse the pasta under cold water to cool it down. Set aside.
While the pasta cooks, prepare the vegetables by dicing the celery, red bell pepper, and red onion into small, bite-sized pieces.
In a large mixing bowl, whisk together the mayonnaise, Greek yogurt, lemon juice, dijon mustard, olive oil, fresh dill, salt, and black pepper until smooth and well combined.
Add the cooked, cooled pasta to the dressing and toss until the pasta is evenly coated.
Gently fold in the crab meat, celery, red bell pepper, and red onion, being careful not to break the crab meat too much.
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld together.
Before serving, taste and adjust seasoning if needed. Garnish with halved cherry tomatoes, if desired.
Serve chilled as a main dish or as a side alongside grilled seafood, chicken, or your favorite summer dishes.
Nutrition Facts
Calories |
1679 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.2 g | 137% | |
| Saturated Fat | 11.4 g | 57% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 240 mg | 80% | |
| Sodium | 2645 mg | 115% | |
| Total Carbohydrate | 116.7 g | 42% | |
| Dietary Fiber | 11.2 g | 40% | |
| Total Sugars | 15.8 g | ||
| Protein | 60.8 g | 122% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 342 mg | 26% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 1851 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
