Description
A refreshing and flavorful chilled seafood pasta salad made with tri-color pasta, imitation crab, celery, and green peas in a sweet and tangy mayo-vinegar dressing. Perfect for advance meal prep or a light lunch.
Ingredients
1 1/2 (8 ounce) packages tri-color pasta
3 stalks celery
1 pound imitation crabmeat
1 cup frozen green peas
1 cup mayonnaise
1 1/2 tablespoons white sugar
2 tablespoons white vinegar
3 tablespoons milk
1 teaspoon salt
1/4 teaspoon ground black pepper
Instructions
Bring a large pot of lightly salted water to a boil and cook the tri-color pasta for 8 to 10 minutes until it reaches an al dente texture.
Drain the pasta immediately and rinse it under cold running water until it is completely cool to the touch.
While the pasta cooks, finely chop the celery stalks and the imitation crabmeat.
Place the frozen green peas in a colander and run hot water over them until they are fully defrosted.
In a large mixing bowl, whisk together the mayonnaise, sugar, white vinegar, milk, salt, and black pepper until smooth.
Add the cooled pasta, the chopped celery, and the imitation crabmeat into the bowl with the dressing.
Stir the mixture thoroughly until every ingredient is evenly coated.
Taste the salad and adjust the salt, sugar, or mayonnaise if you prefer a different balance.
Cover and chill in the refrigerator for several hours before serving to ensure it is fully cold.
Notes
Make sure the dressing ingredients are well whisked before combining with the salad for even distribution.
The imitation crabmeat can be replaced with lump crabmeat for a more premium option.
Chilling the salad for at least 4-5 hours is ideal.
Store in an airtight container in the fridge for up to 2 days.
- Prep Time: 25 mins
- Cook Time: 10 mins
- Category: Lunch
- Method: Stir-Fry/Assembly
- Cuisine: American