Ingredients
Scale
- 5 cups spiral pasta (I use Barilla Rotini for the best texture)
- 18 oz imitation crab (chopped into 1/2-inch pieces)
- 1/2 cup celery
- 1/2 cup green pepper (finely diced into 1/4-inch pieces)
- 1/3 cup onion
- 1/4 cup fresh parsley, chopped
- 1/2 cup mayonnaise (I prefer Hellmann’s for a creamier base)
- 1/2 cup ranch dressing
- 1 1/2 tsp dried dill (crush between your palms to release the oils)
Instructions
- Bring a large pot of salted water to a boil and cook the spiral pasta according to package directions until al dente (usually 8-10 minutes).
- While the pasta cooks, finely dice the green pepper, chop the celery, dice the onion, and chop the fresh parsley.
- Drain the cooked pasta thoroughly and rinse with cold water until completely cooled.
- In a medium bowl, combine the mayonnaise and ranch dressing. Crush the dried dill between your palms as you add it, then stir until smooth and evenly combined.
- Place the cooled pasta into a large mixing bowl. Add the chopped imitation crab, celery, green pepper, onion, and parsley.
- Toss everything gently to evenly distribute the ingredients throughout the salad.
- Pour the dressing over the pasta mixture and fold gently until everything is evenly coated.
- Cover and refrigerate for at least 2 hours before serving to allow the flavors to meld together.
Notes
- Rinsing the pasta with cold water helps stop the cooking process and keeps the texture firm.
- Crushing the dried dill before adding it enhances the flavor of the dressing.
- For best flavor, chill the salad overnight before serving.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 55 minutes
- Cook Time: 1 hour 50 minutes
- Category: Salad
- Method: Mixed
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 1800
- Sugar: 6 g
- Sodium: 1240 mg
- Fat: 78 g
- Saturated Fat: 14 g
- Unsaturated Fat: 56 g
- Trans Fat: 0 g
- Carbohydrates: 190 g
- Fiber: 8 g
- Protein: 42 g
- Cholesterol: 65 mg