Ingredients

12 ounce small shell pasta

1¼ cups mayonnaise

2½ tablespoons fresh lemon juice

1 teaspoon garlic powder

1½ teaspoons Old Bay seasoning

½ teaspoon salt

¼ teaspoon black pepper

2 tablespoons fresh dill (chopped)

⅓ cup dill pickles (finely chopped)

12 ounce 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

Step 1: Cook the pasta in a large pot of salted boiling water until al dente, following package directions. Drain and rinse with cold water, then set aside to cool completely.

Step 2: In a small mixing bowl, whisk together mayonnaise, lemon juice, garlic powder, Old Bay seasoning, salt, and pepper. Stir in fresh dill and chopped dill pickles until well combined.

Step 3: In a large bowl, combine the cooled pasta with imitation crab meat, diced celery, red onion, green onions, and thawed peas.

Step 4: Pour the prepared dressing over the pasta mixture and gently toss until all ingredients are evenly coated.

Step 5: Cover the bowl with a lid or plastic wrap and refrigerate for at least 1 to 2 hours, or overnight, to chill and allow flavors to meld.

Step 6: Before serving, stir the salad to redistribute any settled dressing. Serve cold and enjoy!

Tips & Variations

Use fresh lump crab meat instead of imitation crab for a more authentic flavor and texture.

Try adding chopped cucumbers or bell peppers for extra crunch and color.

For a lighter dressing, substitute half of the mayonnaise with Greek yogurt.

Make it spicier by adding a pinch of cayenne pepper or a splash of hot sauce to the dressing.

FAQs

Can I use other types of pasta?

Yes, small shapes like rotini, bowtie, or macaroni work well as they hold dressing and mix nicely with the other ingredients.

Is it necessary to let the salad chill before serving?

Allowing the salad to chill helps the flavors meld and makes the dish more refreshing, but if you’re short on time, it can be served immediately after mixing.