Crab Pasta Salad

By Rachel Cooks

Ingredients

1 pkg. (16 oz.) medium pasta shells ((or other short pasta shape))
¾ cup plain Greek yogurt
¾ cup mayonnaise
2 tablespoons freshly squeezed lemon juice
2 teaspoons Old Bay seasoning
1 teaspoon dried dill
16 oz. cooked crab or imitation crab meat, cut into bite-sized pieces
1 ½ cups celery, finely chopped ((3 stalks))
1 cup frozen peas, thawed ((place in strainer and run under hot water briefly to thaw))
1 cup diced red bell pepper ((1 bell pepper))
½ cup red onion, finely chopped ((¼ large onion))

Prep Time20mins
Cook Time10mins
Servings8

Instructions

Fill a large pot with salted water and bring to a boil over high heat. Add the pasta and cook according to the package instructions until al dente. Drain the pasta and rinse under cold water until cooled.

In a large mixing bowl (you’ll eventually be adding all the ingredients to this bowl), whisk together Greek yogurt, mayonnaise, lemon juice, Old Bay seasoning, and dill. Taste and adjust the seasoning as needed, with additional Old Bay, lemon juice, or dill.

To the same bowl, add the cooled pasta, crab, celery, peas, bell pepper, and red onion.

Stir well to coat all ingredients with dressing. Taste the salad, and adjust the seasoning if necessary.

Cover the bowl with plastic wrap or a lid; refrigerate the crab pasta salad for at least an hour before serving. Chilling the salad allows the flavors to blend together.