Description
This refreshing Seafood Pasta Salad combines tender tri-color pasta, imitation crabmeat, crisp celery, and sweet peas, all coated in a creamy, tangy dressing. Perfect for a summer picnic, a family gathering, or a quick weeknight dinner.
Ingredients
Scale
- 1 ½ (8 ounce) packages tri-color pasta
- 3 stalks celery, chopped
- 1 pound imitation crabmeat, chopped
- 1 cup frozen green peas
- 1 cup mayonnaise
- 1 ½ tablespoons white sugar
- 2 tablespoons white vinegar
- 3 tablespoons milk
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- Cook the Pasta: Bring a large pot of lightly salted water to a boil. Add the pasta and cook for 8 to 10 minutes or until al dente. Drain and rinse under cold water until cool.
- Prepare the Veggies and Crabmeat: While the pasta is cooking, chop the celery and imitation crabmeat. Run hot water over the frozen peas to defrost them.
- Make the Dressing: In a large bowl, whisk together the mayonnaise, white sugar, white vinegar, milk, salt, and black pepper until smooth.
- Combine Ingredients: Add the cooled pasta, chopped celery, crabmeat, and peas into the bowl with the dressing. Stir until everything is evenly coated.
- Chill: Taste and adjust the seasoning with extra salt, sugar, or mayonnaise, if necessary. Chill the pasta salad in the refrigerator for several hours before serving.
Notes
- For added flavor, you can mix in a tablespoon of Dijon mustard or a squeeze of lemon juice into the dressing.
- If you prefer a lighter version, you can use Greek yogurt instead of mayonnaise.
- You can make this salad a day ahead for the flavors to meld even more.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 8g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 3 g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 10mg