When the really hot days of Texas hit us hard, the last thing I want to do is cook a heavy meal or eat one.  While this recipe has pasta as its base, it still feels somewhat light and is easy to eat even on the hottest days. 

It’s also easy to make which plants it solidly on my favorites list!  I’ve even tossed it up a bit with a shrimp pasta salad variation, using shrimp instead of crab, and adding a couple of different vegetables.

Easy Cold Crab Pasta Salad Recipe

To make this cold crab pasta salad, you’ll need sour cream, mayonnaise {low fat of either of those is fine}, lemon juice {fresh or bottled}, honey mustard, fresh dill, salt, pepper, shell pasta, real or imitation crab meat, red and green bell pepper, and chopped green onions.

{Ingredient measurements and full instructions can be found in the printable recipe card further down in this post.}

Prep the sauce in a bowl and chop the vegetables while the pasta is cooking.

Drain the pasta well in a colander and then run it under cold water to cool it down.

You can make this crab pasta salad well in advance of your meal time so it has time to cool and chill in the fridge … but if the time gets too close, don’t worry, it’s equally delicious just slightly cool.  

Just be sure to run the pasta under very cold water before mixing it with the dressing and all the other ingredients if you intend to eat it right away.

It makes my mouth water just thinking about this savory recipe and as soon as the weather warms up, it’s one of the most requested in our house!

Easy Crab Pasta Salad Recipe

Yield: 4-6 servings

Cook Time: 20 minutes

Additional Time: 30 minutes

Total Time: 50 minutes

An easy cold crab pasta recipe with crunchy vegetables and a creamy, dill-flavored dressing.

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Ingredients

• 1/2 cup sour cream
•  1/2 cup mayonnaise
• 1 tablespoon lemon juice, fresh or bottled
• 1 tablespoon honey mustard
• 1 tablespoon minced, fresh dill
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 12-16 ounces medium shell pasta
• 1 pound crab meat, real or imitation, chopped
• 1/2 cup diced red bell pepper
• 1/2 cup diced green bell pepper
• 1/2 cup chopped green onions

Instructions

1. In a small bowl, combine the sour cream, mayonnaise, lemon juice, honey mustard, dill, salt, and pepper. 
2. Refrigerate the dressing until ready to use.
3. Cook the pasta shells according to package directions. Drain well. Rinse with cold water and drain again. 
4. Transfer the pasta to a large bowl. Add the chopped crab meat, bell peppers, onion, and dressing. Mix well. 
5. Cover and refrigerate for at least thirty minutes or until ready to serve.

For another delicious summer pasta salad recipe, try this easy zesty chicken pasta salad!