Ingredients
For the salad:
- 12 oz (340 g) rotini or spiral pasta
- 8 oz (225 g) imitation crab meat, chopped
- 1 cup cooked shrimp, chopped (optional or use extra crab)
- 1 cup cucumber, thinly sliced
- ½ cup carrots, shredded
- ½ cup celery, finely chopped
- ¼ cup red onion, finely diced
- 2 tbsp fresh dill, chopped
- 2 tbsp fresh parsley, chopped
Creamy dressing:
- ¾ cup mayonnaise
- ½ cup sour cream or Greek yogurt
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- 1 tsp garlic powder
- ½ tsp dried dill
- ½ tsp black pepper
- ¼ tsp salt
- 1–2 tbsp milk, if needed to thin
Instructions
- Cook the pasta according to the package directions until just tender.
- Drain and rinse under cold water. Let it cool completely.
- In a large bowl, combine the pasta, crab, shrimp, cucumber, carrots, celery, red onion, dill, and parsley.
- In a separate bowl, whisk together mayonnaise, sour cream/Greek yogurt, lemon juice, Dijon mustard, garlic powder, dill, pepper, and salt.
- Pour the dressing over the pasta mixture and gently toss until everything is evenly coated.
- Cover and refrigerate for 30–60 minutes so the flavors can develop.
- Before serving, stir gently. Add a splash of milk if the salad has become too thick.
- Garnish with fresh dill and a little black pepper.
Nut & Allergen Information
- Nuts: No nuts are included in this recipe.
- Dairy: Sour cream or Greek yogurt contains dairy.
- Egg: Mayonnaise usually contains eggs.
- Wheat/gluten: Pasta and some imitation crab products may contain wheat.
- Shellfish: Shrimp contains shellfish.
- Fish: Some imitation crab products contain fish.
- Soy: Some imitation crab and mayonnaise brands may contain soy.
- Always check the package labels if allergies are a concern.
Q&A
Q: Can I make it without shrimp?
A: Yes. Simply use extra imitation crab or another seafood you prefer.
Q: Can I use Greek yogurt instead of sour cream?
A: Yes. Greek yogurt makes the dressing slightly lighter and tangier.
Q: Can I make it ahead of time?
A: Yes. It can be refrigerated for several hours before serving.
Q: Can I add more vegetables?
A: Absolutely. Bell peppers, peas, corn, or green onions work well.
Q: How long does it keep?
A: Keep refrigerated in an airtight container and use within 3–4 days.