Crab Pasta Salad
A blend of diced veggies, seasoning, and imitation crab meat are mixed with pasta shells in a creamy dressing. This seafood crab pasta salad is best served chilled and is an ideal BBQ side dish, or potluck recipe idea.
Servings: 12 servings
- 8 ounces pasta shells medium size
- 8 ounces imitation crab meat flake style, shredded
- 3/4 cup red bell pepper diced
- 4 tbsps red onion diced
- 2 celery ribs diced
- 3/4 cup salad dressing Miracle Whip or store brand labeled "salad dressing"
- 1 cup mayo
- 3 tbsps whole milk
- 3 tbsps white wine vinegar
- 2 tbsps granulated sugar
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tsp old bay seasoning
Boil pasta until al dente. Once tender, remove from heat, strain, and rinse with cold water until pasta is cool. Drain excess water.
Chop all veggies and mince crab meat.
Add ingredients to a large bowl with the dressings, mayo, spices, and pasta.
Mix well and cover tightly. Place in the fridge for 4 hours.
Unwrap cover and mix well before serving. You will notice the pasta will have sucked up about 50% of the dressing.
Nutritional values may differ and are meant to be a guide.
Store salad in the fridge for up to 3 days for freshest taste.
Serving: 1g | Calories: 267cal | Carbohydrates: 23g | Protein: 4g | Fat: 18g | Saturated Fat: 3g | Cholesterol: 10mg | Sodium: 472mg | Potassium: 88mg | Fiber: 1g | Sugar: 6g | Vitamin A: 319IU | Vitamin C: 12mg | Calcium: 13mg | Iron: 1mg