Best 12 Pea N Crab Pasta Salad Recipes

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Indulge in a refreshing and flavorful culinary experience with our delightful pea and crab pasta salad, a vibrant dish that captures the essence of summer. This vibrant salad combines the sweetness of peas, the delicate flavor of crab, and the al dente texture of pasta, tossed in a zesty lemon-herb dressing. Accompany your meal with a selection of additional recipes featured in the article, including a classic Caesar salad with a creamy dressing, a tangy Greek salad bursting with fresh vegetables and feta cheese, and a hearty Tuscan kale salad with a balsamic vinaigrette. These delectable salads offer a range of flavors and textures to complement the pea and crab pasta salad, making it a perfect choice for a light lunch, a delightful side dish, or a vibrant main course.

Let's cook with our recipes!

CRAB PASTA SALAD



Crab Pasta Salad image

A blend of diced veggies, seasoning, and imitation crab meat are mixed with pasta shells in a creamy dressing. This seafood crab pasta salad is best served chilled and is an ideal BBQ side dish, or potluck recipe idea.

Provided by Amy Desrosiers

Categories     Salad

Time 4h22m

Number Of Ingredients 13

8 ounces pasta shells (medium size )
8 ounces imitation crab meat (flake style, shredded )
3/4 cup red bell pepper (diced )
4 tbsps red onion (diced)
2 celery ribs (diced )
3/4 cup salad dressing (Miracle Whip or store brand labeled "salad dressing")
1 cup mayo
3 tbsps whole milk
3 tbsps white wine vinegar
2 tbsps granulated sugar
1/2 tsp salt
1/2 tsp black pepper
1 tsp old bay seasoning

Steps:

  • Boil pasta until al dente. Once tender, remove from heat, strain, and rinse with cold water until pasta is cool. Drain excess water.
  • Chop all veggies and mince crab meat.
  • Add ingredients to a large bowl with the dressings, mayo, spices, and pasta.
  • Mix well and cover tightly. Place in the fridge for 4 hours.
  • Unwrap cover and mix well before serving. You will notice the pasta will have sucked up about 50% of the dressing.
  • Enjoy!

Nutrition Facts : ServingSize 1 g, Calories 267 kcal, Carbohydrate 23 g, Protein 4 g, Fat 18 g, SaturatedFat 3 g, Cholesterol 10 mg, Sodium 472 mg, Fiber 1 g, Sugar 6 g

FLAVORFUL CRAB PASTA SALAD



Flavorful Crab Pasta Salad image

"After enjoying this recipe for years, I substituted fat-free mayonnaise and reduced-fat dressing one day," shares Heather O'Neill from Dudley, Massachusetts. "I was just delighted to find it kept all the same wonderful flavor!"

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 9

8 ounces uncooked spiral pasta
1 package (8 ounces) imitation crabmeat, chopped
1 cup frozen peas, thawed
1 cup fresh broccoli florets
1/2 cup chopped green pepper
1/4 cup sliced green onions
3/4 cup fat-free mayonnaise
1/3 cup reduced-fat Italian salad dressing
3 tablespoons grated Parmesan cheese

Steps:

  • Cook pasta according to package directions; drain and rinse in cold water. In a large bowl, combine the pasta, crab, peas, broccoli, green pepper and onions. Combine the mayonnaise, salad dressing and Parmesan cheese; pour over pasta mixture and toss to coat. Cover and refrigerate for 2 hours or until chilled.

Nutrition Facts : Calories 251 calories, Fat 5g fat (1g saturated fat), Cholesterol 10mg cholesterol, Sodium 746mg sodium, Carbohydrate 42g carbohydrate (10g sugars, Fiber 3g fiber), Protein 12g protein. Diabetic Exchanges

CRAB AND PEA SALAD



Crab and Pea Salad image

"From picnics to potlucks, this fast-to-fix combination receives rave reviews," writes Janine Gillespie of Milwaukie, Oregon. "I often garnish it with paprika, sliced hard-cooked eggs, tomatoes or croutons."

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 4-6 servings.

Number Of Ingredients 5

1 package (10 ounces) frozen peas, thawed
1 package (8 ounces) imitation crabmeat, flaked
6 to 8 bacon strips, cooked and crumbled
1/2 cup mayonnaise
1/4 teaspoon onion powder

Steps:

  • In a bowl, combine peas, crab and bacon. Combine mayonnaise and onion powder; fold into the crab mixture. Cover and refrigerate until serving.

Nutrition Facts : Calories 242 calories, Fat 18g fat (3g saturated fat), Cholesterol 16mg cholesterol, Sodium 463mg sodium, Carbohydrate 11g carbohydrate (3g sugars, Fiber 2g fiber), Protein 8g protein.

CREAMY CRAB AND PASTA SALAD



Creamy Crab and Pasta Salad image

Crabmeat and pasta are tossed with a creamy seasoned sauce in this great chilled salad.

Provided by dakota kelly

Categories     Salad     Seafood Salad Recipes     Crab Salad Recipes

Time 27m

Yield 8

Number Of Ingredients 12

1 (12 ounce) package uncooked pasta shells
½ cup light sour cream
½ cup light mayonnaise
1 tablespoon lemon juice
1 tablespoon honey mustard
1 tablespoon chopped fresh dill
½ teaspoon salt
¼ teaspoon ground black pepper
1 pound cooked crabmeat
½ cup diced red bell pepper
½ cup diced green bell pepper
½ cup chopped green onions

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook pasta shells 10 to 12 minutes, until al dente, and drain.
  • In a bowl, blend the sour cream, mayonnaise, lemon juice, honey mustard, and dill. Season with salt and pepper.
  • In a large bowl, toss together the cooked pasta, sour cream mixture, crabmeat, red bell pepper, green bell pepper, and green onions. Cover and chill until serving.

Nutrition Facts : Calories 295 calories, Carbohydrate 35.6 g, Cholesterol 54.3 mg, Fat 8.6 g, Fiber 2 g, Protein 19.2 g, SaturatedFat 2.2 g, Sodium 504.1 mg, Sugar 3.5 g

PASTA SALAD WITH PEAS



Pasta Salad with Peas image

A fresh twist on a pasta salad. Best served fresh, but can be refrigerated and served later.

Provided by TinaJ

Categories     Salad     100+ Pasta Salad Recipes     Vegetarian Pasta Salad Recipes

Time 30m

Yield 12

Number Of Ingredients 7

1 (16 ounce) package elbow macaroni
2 cups frozen peas
1 cup mayonnaise
8 ounces mild Cheddar cheese, cut into small cubes
3 stalks celery, chopped
½ white onion, chopped
salt and ground black pepper to taste

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain macaroni and transfer to a large mixing bowl.
  • Add peas, mayonnaise, Cheddar cheese, celery, and onion to the macaroni. Stir to combine.

Nutrition Facts : Calories 367.3 calories, Carbohydrate 32.4 g, Cholesterol 26.8 mg, Fat 21.5 g, Fiber 2.4 g, Protein 11.1 g, SaturatedFat 6.3 g, Sodium 272.9 mg, Sugar 2.8 g

PASTA CRAB SALAD



Pasta Crab Salad image

"When it comes to cooking, I believe the simpler the better," writes Holland, Michigan's Carol Blauw. "A few years ago, a co-worker told me about this colorful, tasty and, most importantly, easy-to-prepare salad," she says. "It has been a favorite at our house ever since."

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 10 servings.

Number Of Ingredients 8

4-1/2 cups uncooked tricolor spiral pasta
1 package (16 ounces) imitation crabmeat, flaked
1/3 cup chopped celery
1/3 cup chopped green pepper
1/3 cup chopped onion
1/2 cup reduced-fat mayonnaise
1/2 cup reduced-fat ranch salad dressing
1 teaspoon dill weed

Steps:

  • Cook pasta according to package directions; drain and rinse in cold water. Toss with crab and vegetables. Combine remaining ingredients. Pour over pasta mixture; toss to coat. Cover and refrigerate at least 2 hours before serving.

Nutrition Facts : Calories 242 calories, Fat 7g fat (1g saturated fat), Cholesterol 15mg cholesterol, Sodium 579mg sodium, Carbohydrate 33g carbohydrate (0 sugars, Fiber 1g fiber), Protein 10g protein. Diabetic Exchanges

PEAS AND PASTA SALAD



Peas and Pasta Salad image

Provided by Sunny Anderson

Time 23m

Yield 6 to 8 servings

Number Of Ingredients 10

1 pound cavatappi pasta
Kosher salt and freshly ground black pepper
1/4 cup finely chopped red onion
1 (15-ounce) jar salad dressing (recommended: Miracle Whip)
1 tablespoon apple cider vinegar
1 tablespoon Worcestershire sauce
1 1/2 teaspoons sugar
10 ounces frozen peas, thawed
1/2 cup shredded sharp Cheddar cheese
6 slices bacon, cooked until crisp and crumbled

Steps:

  • Cook the pasta in salted boiling water as directed on box for al dente, about 8 minutes. Drain and place the cooked pasta in a large bowl filled with ice water to stop the pasta from over cooking. Stir until the pasta is cool, then drain in a colander shaking to release as much water as possible.
  • To make the dressing: In a large bowl mix the red onion, salad dressing, apple cider vinegar, Worcestershire sauce, and sugar. Taste and then season with a pinch of salt and grind or two of pepper. Add the pasta and completely coat with the dressing. Add in the peas, cheese, and bacon. Cook's Note: If making ahead, cover and refrigerate the salad until ready to serve, then add the bacon right before serving.

PEA AND CRAB SALAD



Pea and Crab Salad image

A variety of fresh, nutritious peas comprise this inventive salad from chef Todd English of Ca Va.Also try:Seared Tuna with Blood Orange Vinaigrette, Silky Miso Sweet Potatoes

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 9

Coarse salt
1/2 cup fresh snow peas, strings removed
1/2 cup fresh snap peas, strings removed
1/2 cup fresh, shelled, or frozen peas
1/2 cup pea tendrils
2 tablespoons rice vinegar
1/4 cup extra-virgin olive oil
Freshly ground pepper
1/2 cup jumbo lump crabmeat, picked through for shells

Steps:

  • Prepare an ice-water bath and set aside. Fill a medium saucepan with water and bring to a boil over high heat; generously salt water and return to a boil. Add snow peas and cook until just tender-crisp. Drain and transfer to ice-water bath to cool. Drain and transfer to a medium bowl. Repeat process with snap and fresh peas. Add pea tendrils to bowl with snow, snap, and fresh peas and set aside.
  • In a small bowl, whisk together vinegar and olive oil; season with salt and pepper. Drizzle over pea salad and add crabmeat; toss to combine. Serve.

PASTA WITH PEAS, CRAB, AND BASIL



Pasta with Peas, Crab, and Basil image

Chopping peas slightly prevents them from rolling off the pasta in this dish of pappardelle -- long, flat, wide noodles -- with crab and basil.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 9

Coarse salt
1 pound pappardelle
4 tablespoons unsalted butter
2 shallots, minced
2 pounds garden peas, shelled and roughly chopped (2 cups)
Freshly ground pepper
1 pound lump crabmeat, rinsed and picked over
1 cup heavy cream
1/4 cup loosely packed fresh basil leaves, roughly chopped, plus more for garnish

Steps:

  • Bring a large saucepan of water to a boil, and generously add salt. Stir in pasta; cook according to package instructions until it is al dente. Transfer to a colander, and let drain.
  • Meanwhile, melt butter in a large saute pan over medium heat. Add shallots, and cook until they are translucent and fragrant, about 2 minutes. Add peas, and season with salt and pepper; cook until peas are tender and bright green, 4 to 5 minutes. Add crab, and continue cooking, stirring constantly, until it is heated through, about 1 minute more. Add the pasta, and stir to combine.
  • Stir in cream and basil, and cook until mixture is just heated through. Remove from heat; season with salt and pepper. Divide among serving plates, and garnish with basil. Serve immediately.

SHRIMP AND CRAB MACARONI SALAD



Shrimp and Crab Macaroni Salad image

This salad is a summertime staple in our house. If you want to splurge, go ahead and use real crab. -Darla Andrews, Boerne, Texas

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 20m

Yield 9 servings.

Number Of Ingredients 12

2 cups uncooked elbow macaroni
1 cup mayonnaise
2 tablespoons Dijon mustard
2 teaspoons sugar
2 teaspoons Old Bay Seasoning
1 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon pepper
6 ounces imitation crabmeat, chopped
1 small cucumber, chopped
1 cup (6oz) peeled and deveined cooked shrimp (31-40 per pound)
2 green onions, chopped

Steps:

  • Cook macaroni according to package directions; drain and rinse with cold water. Cool completely., For dressing, in a small bowl, combine mayonnaise, mustard, sugar, Old Bay, garlic powder, salt and pepper. In a large bowl, combine crabmeat, shrimp, cucumber and macaroni. Add dressing; gently toss to coat. Refrigerate until serving.

Nutrition Facts : Calories 269 calories, Fat 19g fat (3g saturated fat), Cholesterol 33mg cholesterol, Sodium 552mg sodium, Carbohydrate 17g carbohydrate (2g sugars, Fiber 1g fiber), Protein 8g protein.

CREAMY CRAB & PEA PASTA



Creamy crab & pea pasta image

Fresh crab is one of summer's real treats and its delicate flavour means it needs only minimal cooking

Provided by Good Food team

Categories     Dinner, Lunch, Main course

Time 15m

Number Of Ingredients 7

400g spaghetti
200g fresh or frozen peas
300g fresh crabmeat
5 tbsp reduced-fat crème fraîche
1 red chilli , deseeded and chopped
handful parsley leaves, chopped
zest 1 lemon, juice ½ lemon

Steps:

  • Boil a large pan of salted water. Tip in the pasta, then cook for about 7 mins. Add the peas, then cook for 2-3 mins more until both are cooked through.
  • Drain in a colander, reserving a little cooking water, then tip back into the pan with the crabmeat and crème fraîche. Stir well with most of the remaining ingredients, adding a little of the pasta cooking water if the mixture seems a little dry. Serve sprinkled with a little extra chopped chilli, parsley and lemon zest.

Nutrition Facts : Calories 512 calories, Fat 10 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 81 grams carbohydrates, Sugar 5 grams sugar, Fiber 5 grams fiber, Protein 31 grams protein, Sodium 0.83 milligram of sodium

CRAB PASTA WITH SNAP PEAS AND MINT



Crab Pasta With Snap Peas and Mint image

Sweet crab meat and even sweeter sugar snap peas are a lovely match in this green-flecked springtime pasta. Don't overlook the final garnish of olive oil, lemon juice, black pepper and flaky sea salt - it really brings out the saline flavor of the crab. Try replacing the mint with basil or chives, or even with tender pea shoots, which will increase the pea quotient in a delightful way.

Provided by Melissa Clark

Categories     dinner, easy, for two, quick, weekday, pastas, seafood, main course

Time 25m

Yield 2 to 3 servings

Number Of Ingredients 13

Fine sea salt, as needed
8 ounces linguine or spaghetti
4 tablespoons unsalted butter, to taste
1 cup sliced sugar snap peas
2 scallions, whites and greens (both light and dark) thinly sliced
1/8 teaspoon red chile flakes, more to taste
Finely grated zest of 1 lemon
8 ounces crab meat, preferably lump
2/3 cup torn mint leaves
Juice of 1/2 lemon, more to taste
Freshly ground black pepper
Extra-virgin olive oil, for serving
Flaky sea salt, for serving

Steps:

  • Bring a large pot of heavily salted water to a boil. Add pasta and boil until al dente according to package directions. Reserve 1 cup pasta water, then drain.
  • Melt butter in a large skillet over medium heat. Whisk in 1/2 cup pasta water, then stir in snap peas, scallions, chile flakes and a large pinch of salt. Cook for 1 to 2 minutes, until peas are tender. Stir in lemon zest and mix well.
  • Add drained pasta to the pan along with crab, 1/3 cup mint, the lemon juice and black pepper. Toss, adding more pasta water if the mixture looks dry, until warmed through. Remove from heat and serve topped with remaining mint, a drizzle of oil, more lemon if you'd like, and a sprinkle of flaky sea salt.

Nutrition Facts : @context http, Calories 515, UnsaturatedFat 6 grams, Carbohydrate 65 grams, Fat 17 grams, Fiber 6 grams, Protein 26 grams, SaturatedFat 10 grams, Sodium 611 milligrams, Sugar 4 grams, TransFat 1 gram

Tips:

  • Use high-quality ingredients for the best flavor. Fresh peas, crab, and pasta are essential.
  • Cook the pasta al dente according to the package instructions. This will prevent it from becoming mushy.
  • If you can't find fresh crab, you can use canned or frozen crab meat. Be sure to thaw the crab meat before using it.
  • If you don't have fresh peas, you can use frozen peas. Thaw the peas before using them.
  • Add the dressing to the pasta salad just before serving. This will prevent the pasta from becoming soggy.
  • Serve the pasta salad chilled or at room temperature. It's a great dish for a picnic or potluck.

Conclusion:

Pea and Crab Pasta Salad is a delicious and refreshing dish that's perfect for any occasion. It's easy to make and can be tailored to your own taste preferences. So next time you're looking for a light and flavorful meal, give Pea and Crab Pasta Salad a try.

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