Crab Pasta Salad – Easy, Creamy & Flavorful Recipe

Abby Marlow

This creamy Crab Pasta Salad is a refreshing dish with tender pasta shells, imitation crab, crisp veggies, and a zesty lemon-dill dressing. Perfect for potlucks, summer picnics, or a quick make-ahead lunch. Beginner-friendly and full of flavor, this salad is a guaranteed crowd-pleaser.

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Prep Time 15

Cook Time 10

Total Time 25

Course Main Course, Salad, Side Dish

Cuisine American

Servings 6 servings

Calories 365 kcal

Ingredients

12 oz small shell pasta
1¼ cups mayonnaise
2½ tbsp fresh lemon juice
1 tsp garlic powder
1½ tsp Old Bay seasoning
½ tsp salt
¼ tsp black pepper
2 tbsp fresh dill chopped
⅓ cup dill pickles finely chopped
12 oz 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 pasta shells in salted boiling water until al dente. Drain, rinse under cold water, and let cool.
In a bowl, whisk mayonnaise, lemon juice, garlic powder, Old Bay, salt, and pepper. Stir in dill and pickles.
Add cooled pasta to a large bowl. Stir in crab meat, celery, red onion, green onions, and peas.
Pour dressing over the pasta mixture and stir gently to combine.
Cover and refrigerate for 1–2 hours, or overnight, for best flavor.
Before serving, stir well and serve cold.

Notes

For the best flavor, chill your Crab Pasta Salad for at least an hour before serving. Try swapping mayonnaise with Greek yogurt for a lighter version

Keyword cold crab salad, Crab Pasta Salad, easy pasta salad, seafood pasta salad, summer salad recipe