Description
Crab Pasta Salad – This easy crab pasta salad recipe is perfect to have on-hand for a quick weeknight dinner!
Ingredients
Scale
- 16 oz pasta shells, cooked al dente per box instructions (regular or gluten-free)
- 1–1.5 lbs crab meat*, sliced
- 2 hard boiled eggs, diced
- 3 stalks of celery, sliced
- 3/4 cup green olives, sliced
- 1 small yellow onion, diced
- 1.5 cups mayo
- 1–2 tablespoons yellow mustard
- 1 teaspoon celery salt
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon kosher salt
Instructions
- Cook pasta, al dente, according to box instructions. Drain in colander and rinse with cold water to stop cooking. Place in large bowl.
- Add remaining ingredients into bowl and stir to fully combine.
- Taste and add any additional celery salt, pepper or paprika (or other seasonings) as desired.
- Store in an airtight container overnight and serve the next day cold.
Notes
- Pasta: feel free to use other pasta shapes! This is just how we have always served it. Also, feel free to use gluten-free pasta too!
- Crab: the easiest option for crab meat is simple imitation crab, but fresh crab meat works great too (and is gluten-free).
- Serve next day if you can: it tastes good right away, but it tastes even better the next day! Feel free to add additional mayo if you want to increase the creaminess!
- Mayo: use whatever mayo you like best! I love this homemade mayo!
Nutrition
- Serving Size: 6oz
- Calories: 353
- Sugar: 1.9 g
- Sodium: 637.8 mg
- Fat: 14.3 g
- Carbohydrates: 38.7 g
- Protein: 16 g
- Cholesterol: 86.2 mg