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Crab Pasta Salad
A great cold pasta salad with crab
Prep Time 20 minutes
Servings 10 servings
Ingredients
Dressing
- 1 envelop Hidden Valley buttermilk dressing mix
- 1/2 cup light mayo
- 1/2 cup greek yogurt
- 3/4 cup milk of choice
Salad ingredients
- 1 pound al dente cooked and cooled pasta of your choice (I like bowtie or rotini)
- 1/2 cup minced sweet onion such as vidalia
- 1 1/2 cups frozen peas
- 10 ounces crab diced or shredded (real or imitation)
- 1 tbsp minced fresh dill (if desired)
- salt and pepper to taste
Instructions
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In large bowl add dressing ingredients and whisk until well combined.
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Mix in remaining ingredients (except salt and pepper). Taste, and add salt and pepper if needed. Refrigerate until well chilled.
Recipe Notes
You can make this pasta a day ahead of time with just a little change. The pasta soaks up the dressing as it chills and it may need a little extra dressing before serving if you make it a day in advance. I would make the dressing in a shaker bottle instead of in the bowl you are mixing the pasta in. Save 1/3 of the dressing when you mix it together. About an hour before serving, add a little milk to think out the saved dressing, shake well, pour over pasta salad and toss thoroughly.