Easy Imitation Crab Pasta Salad (Print version)

A creamy chilled pasta salad with imitation crab, crisp celery, peas, dill, lemon, and a simple mayo dressing.

# Ingredients:

For the salad

01 - 12 oz (340 g) small pasta shells or elbow macaroni
02 - 1 lb (450 g) imitation crab meat, chopped into bite-size pieces
03 - 1 cup (120 g) finely diced celery
04 - 1/2 cup (75 g) diced red bell pepper
05 - 1/2 cup (70 g) frozen peas, thawed
06 - 1/4 cup (30 g) finely chopped red onion or green onion
07 - 2 tablespoons chopped fresh dill, plus more for serving

For the creamy dressing

08 - 1 cup (240 g) mayonnaise
09 - 2 tablespoons fresh lemon juice
10 - 1 tablespoon apple cider vinegar
11 - 1 teaspoon Dijon mustard
12 - 1 teaspoon granulated sugar
13 - 3/4 teaspoon seafood seasoning, such as Old Bay
14 - 1/2 teaspoon kosher salt, plus more to taste
15 - 1/4 teaspoon black pepper

# Instructions:

01 - Bring a large pot of salted water to a boil. Cook the pasta until tender according to the package directions, usually 8-10 minutes.
02 - Drain the pasta and rinse under cold water until fully cooled. Shake off excess water and let it drain for 3-5 minutes.
03 - In a large bowl, whisk together the mayonnaise, lemon juice, vinegar, Dijon, sugar, seafood seasoning, salt, and pepper until smooth.
04 - Fold the chopped imitation crab, celery, bell pepper, peas, onion, and dill into the dressing until evenly coated.
05 - Add the cooled pasta and gently stir until the shells are coated without breaking up the crab too much.
06 - Cover and refrigerate for at least 30 minutes. Stir before serving, then adjust with more salt, pepper, lemon juice, or dill as needed.

# Good to know:

01 - Chilling time is not included in the cook time.
02 - Best served cold within 3 days.
03 - If the salad dries out after chilling, stir in 1-2 tablespoons mayonnaise or cold water.

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