Description
A vibrant crab pasta salad that combines delightful flavors and textures, perfect for summer gatherings.
Ingredients
- 8 ounces medium shells pasta (or orecchiette)
- 8 ounces imitation crab meat (or real crab)
- 1 cup frozen peas (thawed)
- 1/2 cup red onion (peeled and chopped)
- 1 cup celery (chopped)
- 1 cup red bell pepper (seeded and chopped)
- 1 cup mayonnaise (or Greek yogurt)
- 1 tablespoon fresh dill (chopped)
- Salt and pepper to taste
- 2 tablespoons fresh chives (for garnish)
Instructions
- Begin by cooking the medium shells pasta according to the package instructions until al dente.
- Drain the pasta and allow it to cool to room temperature.
- Meanwhile, chop the red onion, celery, and red bell pepper into small, uniform pieces.
- In a large bowl, combine the cooled pasta, imitation crab meat, thawed peas, chopped vegetables, mayonnaise, fresh dill, salt, and pepper.
- Stir until everything is well mixed, and adjust seasoning according to your personal taste.
- For a lighter option, swap Greek yogurt for mayonnaise.
- Garnish with freshly chopped chives for a lovely pop of color and flavor.
- Refrigerate the salad for at least 30 minutes to let the flavors meld before serving.
Notes
For variations, consider adding seasonal vegetables or proteins like shrimp or chicken. Use fresh vegetables for best results.