Description
A refreshing, no-cook crab pasta salad with al dente pasta, tender crab meat, and chilled riced peas. Perfect for summer gatherings with its balance of creamy mayo and bright lemon dressing.
Ingredients
1 cup uncooked bowtie or farfalle pasta
1 lb crab meat (fresh or thawed canned)
1/2 cup full-fat mayonnaise
1 cup chilled riced baby peas
2 tbsp lemon juice
1 tbsp vinegar
Fish-free spice blend (optional substitution)
Instructions
Place cooked, cooled pasta in a large bowl
Gently separate crab meat chunks using a fork
Whisk mayonnaise with lemon juice until smooth
Fold diced crab, chilled peas, and dressing into pasta mixture
Refrigerate for at least 2 hours before serving
Notes
Use cold pasta to ensure even dressing absorption
Add lemon zest to dressing for enhanced brightness
Chill overnight for deeper flavor development
Optional: Substitute vegan mayo for eggless version
Optional: Replace peas with riced cauliflower for lighter texture
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 2g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 3g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 90mg