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Simple Crab Pasta Salad

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Simple Crab Pasta Salad combines creamy dressing, tender pasta, and crunchy vegetables in one crowd-pleasing bowl. A tangy yogurt-mayo dressing spiked with Old Bay and fresh dill coats every bite of rotini, imitation crab, and colorful vegetables. It holds up beautifully at cookouts, feeds a crowd without stress, and tastes even better after a quick chill in the fridge.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 8 servings
Course: Salad, Side Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Dressing
  • 3/4 cup yogurt Fage 5% recommended for a thicker, creamier consistency
  • 3/4 cup mayonnaise Hellmann's recommended for best flavor
  • 2.5 tbsp lemon juice freshly squeezed for brighter acidity
  • 2.5 tsp Old Bay seasoning
  • 1 tsp dill
  • 1 tsp Dijon mustard
For the Salad
  • 16 oz pasta Barilla Rotini recommended for catching the most dressing
  • 16 oz imitation crab chopped into 1/2-inch bite-sized pieces
  • 1.5 cups celery finely diced into 1/4-inch pieces for a subtle crunch
  • 1 cup peas
  • 1 cup bell pepper diced into 1/2-inch pieces
  • 1/2 cup onion small diced
  • 2 tbsp fresh parsley chopped

Equipment

  • Large mixing bowl
  • Large pot
  • Colander
  • Whisk
  • Large spatula or wooden spoon

Method
 

  1. Combine the yogurt, mayonnaise, lemon juice, Old Bay seasoning, Dijon mustard, and dill in a large mixing bowl. Whisk until the mixture is completely smooth and the seasonings are fully incorporated. Set the dressing aside while you prepare the remaining components.
  2. Bring a large pot of salted water to a boil and cook the pasta until just al dente according to package directions. Drain in a colander, then rinse thoroughly under cold running water to stop the cooking process and wash away excess starch. This step keeps the pasta firm and helps it absorb the dressing more evenly.
  3. While the pasta cooks, prepare your add-ins: finely dice the celery into 1/4-inch pieces, dice the bell pepper into 1/2-inch pieces, and dice the onion into small pieces. Chop the imitation crab into 1/2-inch bite-sized chunks. Keeping the celery smaller than the other ingredients ensures it distributes evenly without overtaking the texture.
  4. Add the cooled pasta, crab, celery, peas, bell pepper, and onion to the bowl of dressing. Using a large spatula or wooden spoon, gently fold everything together until all the pasta and vegetables are evenly coated. Take care not to break apart the crab pieces or crush the pasta as you mix.
  5. Cover the bowl and refrigerate for at least 1 hour to let the flavors meld and the pasta fully soak up the dressing. Just before serving, give the salad a gentle stir and taste for seasoning, adding more salt, Old Bay, or lemon juice as needed. Finish with a scattering of fresh chopped parsley.

Notes

Store leftovers in an airtight container in the refrigerator for up to three days. If the dressing thickens as it sits, stir in a tablespoon of water or lemon juice before serving to loosen it back up. For a lighter version, swap the mayonnaise for additional yogurt, or use a thick dairy-free yogurt and vegan mayo to make the dressing dairy-free. Real lump crab or claw meat can be used in place of imitation crab in equal amounts — fold it in gently to keep the pieces intact. The salad actually tastes better after a full day of chilling, making it a great make-ahead dish for cookouts or potlucks. Freezing is not recommended, as the dressing will separate upon thawing and the pasta and vegetables will turn mushy.

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