Description
A creamy and refreshing crab pasta salad, perfect for potlucks and warm weather gatherings.
Ingredients
- 8 ounces pasta (rotini, penne, or shells)
- 1 cup crab meat (lump or claw)
- 1/2 cup mayonnaise (full-fat recommended)
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1/2 cup chopped celery
- 1/4 cup chopped red onion
- 1/2 cup frozen peas
- Salt and pepper, to taste
- Chopped fresh parsley, for garnish (optional)
Instructions
- Cook the pasta in well-salted water until al dente.
- Drain the pasta and cool it by rinsing under cold water.
- Make the dressing by whisking together mayonnaise, Dijon mustard, and lemon juice.
- Add the cooled pasta, crab meat, celery, red onion, and peas to the bowl.
- Season with salt and pepper and toss gently to combine.
- Chill in the refrigerator for at least 30 minutes before serving.
- Garnish with chopped parsley right before serving.
Notes
Store leftovers in an airtight container for up to 3 days. If pasta salad becomes dry, stir in additional mayo or lemon juice before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Chilling and Mixing
- Cuisine: American