Description
A refreshing and colorful Seafood Pasta Salad featuring tri-color pasta, imitation crabmeat, celery, and peas, tossed in a creamy, tangy dressing. Perfect for potlucks, picnics, or as a light meal, this salad combines vibrant ingredients with a sweet and slightly tangy dressing for a delightful taste and texture.
Ingredients
Scale
Pasta and Seafood
- 1 ½ (8 ounce) packages tri-color pasta
- 1 pound imitation crabmeat, chopped
Vegetables
- 3 stalks celery, chopped
- 1 cup frozen green peas
Dressing
- 1 cup mayonnaise
- 1 ½ tablespoons white sugar
- 2 tablespoons white vinegar
- 3 tablespoons milk
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
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 until al dente. Drain well and rinse under cold water to cool the pasta and stop the cooking process.
- Prepare the Veggies and Crabmeat: While the pasta is cooking, chop the celery into small pieces and chop the imitation crabmeat into bite-size pieces. Defrost the frozen peas by running them under hot water until thawed, then drain.
- Make the Dressing: In a large mixing bowl, whisk together the mayonnaise, white sugar, white vinegar, milk, salt, and ground black pepper until smooth and evenly combined.
- Combine Ingredients: Add the cooled pasta, chopped celery, imitation crabmeat, and thawed peas into the bowl with the dressing. Stir thoroughly until all ingredients are evenly coated with the dressing.
- Chill: Taste the pasta salad and adjust seasoning as needed by adding extra salt, sugar, or mayonnaise. Cover and refrigerate the salad for several hours to chill and allow flavors to meld before serving.
Notes
- For best results, prepare the salad a few hours ahead to let the flavors develop.
- Use fresh celery for added crunch and texture.
- You can substitute frozen peas with fresh peas if available.
- Adjust the sugar and vinegar to taste if you prefer a sweeter or tangier dressing.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
