Imitation Crab Pasta Salad

This creamy Imitation Crab Pasta Salad is packed with veggies, tons of fresh herbs, and a tangy dressing. It’s easy to make, super satisfying, and perfect for a quick lunch or potluck side.

Course Salad, Side Dish

Cuisine American

Keyword crab salad, pasta salad, seafood salad

Prep Time 20

Cook Time 9

Total Time 29

Servings

Calories 635kcal

Author Katie Cooksey

Ingredients

1 lb pasta medium shell noodles (or any short pasta)
32 oz imitation crab meat flaked (or chopped)
1 1/2 cups mayonnaise
1 cup red onion finely diced (about half a large onion)
1 cup celery diced, including leaves
2 tablespoons chives fresh, chopped
2 tablespoons parsley fresh, chopped
1 tablespoon basil fresh, chopped
1 cup frozen peas thawed
2 teaspoons Old Bay Seasoning
1 1/2 teaspoons salt or to taste
1 teaspoon pepper or to taste

Instructions

Bring a large pot of water to a rolling boil. Salt generously, then add dry pasta noodles and cook according to package directions (about 8 minutes). Drain pasta, run cold water over them and set aside.
Chop imitation crab meat (or separate the pieces if you bought the flaked kind), and chop all vegetables and herbs.
Add all ingredients (cooked pasta, imitation crab meat, mayonnaise, vegetables, herbs and seasonings) to a large bowl and stir to combine.
Refrigerate for at least one hour or until ready to serve. Serve chilled with fresh herbs of choice for garnish.

Video

Notes

Storing Leftovers + Make Ahead Directions:
Store in an airtight container for up to 4 days. Stir leftovers before serving. Add a little extra mayo or a squeeze of lemon if it needs a refresh. I do not recommend freezing.

Make ahead: This salad is better after a few hours in the fridge. I would actually suggest that you DO make it a day or two ahead because it just tastes better the longer it sits.

Nutrition