Ingredients
- 1 pound medium pasta shells
- 1 pound imitation crabmeat flaked (or crab lump meat)
- 2/3 cup celery finely chopped
- 2/3 cup red bell pepper diced
- 1/2 cup red onion chopped
- 1/2 cup frozen peas thawed
- 3 tablespoons green onion chopped
- 1 cup plain Greek yogurt
- 3/4 cup mayonnaise
- 2 teaspoons Dijon mustard
- 3/4 teaspoon celery salt
- 1 tablespoon fresh dill plus more for garnish
- 1 tablespoon lemon juice
- Salt and black pepper to taste
Instructions
- Cook pasta according to package instructions until al dente. Drain and rinse under cold water to stop cooking.
- In a large bowl, combine the cooked pasta, flaked crabmeat, celery, red bell pepper, red onion, peas, and green onions.
- In a separate bowl, whisk together Greek yogurt, mayonnaise, Dijon mustard, celery salt, fresh dill, and lemon juice. Adjust the seasonings to taste.
- Pour the dressing over the pasta mixture and toss to coat evenly. Season once more by adding salt and black pepper to taste.
- Cover the salad and refrigerate for at least 1 hour to allow flavors to meld. Serve chilled with additional fresh dill for garnish.