Ingredients
- 12 ounces small shell pasta
- 1 ¼ cups mayonnaise
- 2 ½ tablespoons fresh lemon juice
- 1 teaspoon garlic powder
- 1 ½ teaspoons Old Bay seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons fresh dill (chopped)
- ⅓ cup dill pickles (finely chopped)
- 12 ounces imitation crab meat (chopped or flaked)
- 1 cup celery (diced)
- ½ cup red onion (finely chopped)
- ⅓ cup green onions (thinly sliced)
- 1 cup frozen peas (thawed)
Instructions
- Cook the pasta in a large pot of salted boiling water until al dente, following the package directions. Drain and rinse the pasta with cold water. Set aside to cool completely.
- In a small mixing bowl, whisk together the mayonnaise, lemon juice, garlic powder, Old Bay seasoning, salt, and black pepper. Stir in the fresh dill and chopped dill pickles until well combined.
- In a large bowl, add the cooled pasta. Then, add the imitation crab meat, celery, red onion, green onions, and thawed peas to the pasta.
- Pour the prepared dressing over the pasta and gently mix until everything is evenly coated.
- Cover the bowl with a lid or plastic wrap and refrigerate for at least 1-2 hours, or overnight, to allow the flavors to meld together.
- Before serving, stir the salad to redistribute any dressing that may have settled. Serve cold and enjoy!
Notes
- For added flavor, you can substitute the imitation crab with real crab meat, if desired.
- If you prefer a tangier dressing, increase the amount of lemon juice.
- Make sure to refrigerate the salad for at least an hour to let the flavors meld.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 750 mg
- Fat: 22 g
- Saturated Fat: 3 g
- Unsaturated Fat: 19 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 15 mg
