Description

This Seafood Pasta Salad is a refreshing and colorful dish featuring tri-color pasta mixed with crunchy celery, tender imitation crabmeat, and sweet green peas. Tossed in a creamy, tangy dressing made from mayonnaise, white vinegar, and a touch of sugar, this salad is perfect for warm weather meals, picnics, or a tasty side dish that’s easy to prepare and crowd-pleasing.

Ingredients

Scale

Pasta and Vegetables

1 ½ (8 ounce) packages tri-color pasta
3 stalks celery, chopped
1 cup frozen green peas

Seafood

1 pound imitation crabmeat, chopped

Dressing

1 cup mayonnaise
1 ½ tablespoons white sugar
2 tablespoons white vinegar
3 tablespoons milk
1 teaspoon salt
¼ teaspoon ground black pepper

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Instructions

Cook the pasta: Bring a large pot of lightly salted water to a boil. Add the tri-color pasta and cook for 8 to 10 minutes or until al dente. Once cooked, drain the pasta and rinse it under cold water to cool it down and stop the cooking process.
Prepare the vegetables and seafood: While the pasta is cooking, chop the celery stalks and the imitation crabmeat into bite-sized pieces. Defrost the frozen green peas by running them under warm water until they are no longer frozen, then drain well.
Make the dressing: In a large mixing bowl, whisk together the mayonnaise, white sugar, white vinegar, milk, salt, and ground black pepper until the dressing is smooth and well combined.
Combine all ingredients: Add the cooled pasta, chopped celery, chopped crabmeat, and green peas into the bowl with the dressing. Stir thoroughly until all ingredients are evenly coated with the dressing.
Adjust seasoning and chill: Taste the pasta salad and adjust the seasoning as needed by adding more salt, sugar, or mayonnaise according to your preference. Cover and refrigerate the salad for several hours before serving to allow the flavors to meld and the salad to chill thoroughly.

Notes

Use tri-color pasta for a vibrant and appealing presentation, but regular pasta works as well.
Feel free to substitute imitation crabmeat with real crab or cooked shrimp for a more authentic seafood flavor.
Chilling the pasta salad enhances the flavors and improves the texture.
This salad is best served cold and can be stored in the refrigerator for up to 2 days.
If preferred, add a squeeze of lemon juice for an extra bright flavor.