Crab Pasta Salad

The pasta originated in Italy and now with around three hundred and fifty different shapes and colors, it has gained immense popularity the world over. Macaroni, spaghetti, gnocchi and fusilli are nothing but different varieties of pasta. It is a versatile foodstuff to which almost any ingredient can be added to create your own pasta salad. Pasta salads are favorites with adults and children alike. These salads are generally very filling and hence can be had as a main meal or as a starter in smaller portions. Pasta and seafood make a great combination. When pasta and crab come together, they can be made to collude with exotic herbs to whip up sumptuous salad varieties. They can also serve as accompaniments with your main dish. Listed below are a few popular and delicious crab pasta salad recipes to treat you and your family members. You can choose a recipe that appeals to you the most and give it a shot. 

Crab Pasta Salad Recipes

Recipe 1

• 1 pack (12 oz) Pasta Shells (uncooked)
• ½ cup light Sour Cream
• ½ cup light Mayonnaise
• 1 tbsp Lemon juice
• 1 tbsp Honey Mustard
• 1 tbsp fresh Dill (chopped)
• ½ tsp Salt
• ¼ tsp Black Pepper (ground)
• 1 lb Crab Meat (cooked)
• ½ cup red Bell Pepper (diced)
• ½ cup green Bell Pepper (diced)
• ½ cup green Onions (chopped)

• Prepare the pasta shells as directed on the package. Drain and let it cool.
• Blend the sour cream, mayonnaise, mustard, lemon juice and dill together in a bowl. Season with salt and pepper.
• In a big bowl, toss the pasta, sour cream mixture, crab meat, bell peppers, and onions. Cover and let the salad chill until you are ready to serve it.

Recipe 2

• 1 pack (12 oz) tri-colored spiral Pasta
• 1 small bite-sized Broccoli (cut)
• 1 small bite-sized Cauliflower (cut)
• 2 Tomatoes (chopped)
• ½ cup Chives (chopped)
• 12 oz Crabmeat
• 1 bottle (16 oz size) Oil and Vinegar salad dressing

• Cook the pasta in boiling salted water until al dente. Drain and rinse.
• In a large bowl combine the broccoli, cauliflower, tomatoes, chives, crabmeat and pasta.
• Pour the entire bottle of oil and vinegar salad dressing over the prepared mixture and toss to coat.

Recipe 3

• 12 oz Pasta twirls
• 12 oz white Crab meat
• 4 oz Cherry Tomatoes
• ½ pint low fat Yoghurt
• 1 Red Pepper
• ¼ Cucumber
• 2 Celery sticks
• 2 tbsp sweet Tomato pickle
• 1 tbsp Lemon juice
• 2 tsp Horseradish Cream
• ½ tsp of Dijon Mustard
• ½ tsp Paprika
• Salt and Pepper (to taste)

• Cook the pasta in a pan filled with boiling water until al dente.
• Drain and rinse under cold water when cooked. Place into a large mixing bowl.
• Place the crabmeat into a separate bowl and add the lemon juice and season with salt and pepper.
• Mix and add it to the pasta twirls.
• Cut the cherry tomatoes into halves and add them to the bowl.
• Deseed the cucumber. Cut into thin pieces and add to the pasta.
• Wash and deseed the red pepper. Cut into small pieces and place in a small bowl. Pour boiling water into the bowl to just cover the red pepper pieces and leave for a minute.
• Drain the water and rinse under tap. Dry the pepper on kitchen paper.
• Chop celery into fine slices and add to the yoghurt.
• Stir in the horseradish cream, tomato pickle, mustard and paprika.
• Add the chopped red pepper and mix well.
• Add the dressing to the pasta salad and stir well to combine all ingredients together.
• Chill in the refrigerator for twenty minutes before serving.

Recipe 4

• 3 cups Gemelli Pasta
• ½ lb Crabmeat (cooked)
• 2 Mangoes (peeled and cubed)
• 2 cups Grape Tomatoes
• ½ cup Lime and Ginger salad dressing

• Cook the pasta according to package directions and drain well.
• Drizzle with lime and ginger salad dressing.
• Toss with remaining ingredients.
• Cover and chill for 2-3 hours to blend the flavors before serving.