Description
A refreshing and easy-to-make seafood pasta salad featuring macaroni, imitation crab meat, fresh vegetables, and a flavorful Italian dressing. Perfect for a light lunch or a crowd-pleasing side dish, this salad combines creamy and tangy elements with herbs for a delicious, chilled meal.
Ingredients
Scale
Dressing
- 1 cup Olive Garden Italian Dressing
- 2 tbsp mayonnaise (or plain Greek yogurt)
Pasta Salad
- 3 cups macaroni (uncooked)
- 3 stalks celery (thinly sliced)
- 2 medium carrots (peeled and shredded)
- 2 cups imitation crab meat (cut into bite size pieces)
- 3 tbsp green onion (chopped)
- 3 tbsp fresh parsley (chopped)
- 1 tsp dried dill (or 2 tsp fresh dill)
- 1/2 tsp salt (or to taste)
- 1/2 tsp black pepper (or to taste)
Instructions
- Prepare Dressing: If making homemade Italian dressing, prepare it and refrigerate while you assemble the salad.
- Cook Pasta: Boil macaroni in salted water following package instructions until al dente. Drain, rinse with cold water to stop cooking and prevent stickiness, then transfer to a large serving bowl.
- Toss Pasta with Dressing: Pour half of the Italian dressing over the macaroni and gently toss to coat evenly.
- Add Salad Ingredients: Add sliced celery, shredded carrots, imitation crab meat, chopped green onion, fresh parsley, dill, salt, and black pepper to the macaroni. Toss gently to combine all ingredients well.
- Chill and Serve: If serving soon, toss the salad with the remaining dressing to taste. For best flavor, refrigerate for at least 30 minutes before serving to allow flavors to meld. If serving later, combine ingredients without the remaining dressing, cover, and refrigerate. Add remaining dressing just before serving. This pasta salad is also delicious the next day.
- Enjoy: Serve chilled and enjoy this refreshing seafood pasta salad.
Notes
- Substitute mayonnaise with plain Greek yogurt for a lighter option.
- Imitation crab meat can be replaced with real crab or cooked shrimp.
- Refrigerate for at least 30 minutes to enhance flavors.
- This salad keeps well in the fridge and tastes great the next day.
- Adjust salt and pepper to taste based on your seasoning preference.
