This Crab Pasta Salad with Homemade Italian Dressing is made with imitation crab, tender pasta, fresh vegetables, black olives, and a simple homemade Italian vinaigrette. It's a colorful, flavorful, budget-friendly pasta salad that's perfect for summer potlucks, cookouts, and family gatherings.
Jump to:
🔍 Quick Look: Crab Pasta Salad with Homemade Italian Dressing
⏱️ Prep Time: 15 minutes
🕒 Cook Time: 10 minutes, plus chilling
👥 Servings: 8
📊 Calories: 472 per serving
🦀 Main Ingredients: Imitation crab, pasta, fresh vegetables, black olives, homemade Italian vinaigrette
❄️ Make Ahead: Yes
⭐ Difficulty: Easy
A note to my reader
Growing up, my mom made this crab pasta salad every summer, and it was one of my favorite meals. I always went back for seconds, and if there were leftovers in the refrigerator, I was usually the first one sneaking a bowl before anyone else had a chance. It was one of those simple recipes that showed up in the summer time because it was light to eat, easy to make, budget-friendly, and packed with vegetables.
My mom also brought this pasta salad to church potlucks, and without fail, she always came home with an empty bowl. While most people expected the usual macaroni salad or potato salad, this crab pasta salad was a little different, and everyone seemed to love it.
Her original recipe included frozen spinach. She would thaw it, squeeze out every bit of liquid, and mix it into the salad. It was delicious, but I found that after a day or two, the spinach could make the pasta a little soggy. Therefore, I swapped the spinach out with fresh broccoli. It adds a nice crunch, holds up well in the refrigerator, and gives the salad a beautiful color.
She also used bottled Zesty Italian dressing, which is still a great shortcut and tastes wonderful in this recipe. These days, though, I prefer a homemade Italian dressing instead. It takes just a couple of minutes to whisk together, and I love the fresh flavor it brings to the salad.
This recipe is a little taste of my childhood and one I still make for summer dinner and potlucks today. I hope you enjoy it as much as we always have. Xoxo -Katie.
Ingredient notes and substitutions
You will need the following ingredients to make crab pasta salad with homemade Italian salad dressing.
- Imitation crab meat- Also called crab flakes, surimi, or crab sticks. The soft, flaky texture absorbs the dressing and seasonings beautifully and holds up well after chilling. It is easy to work with, budget-friendly, and readily available in most grocery stores. While imitation crab is my preferred choice for this particular pasta salad, you can substitute with fresh lump crab meat, claw meat, or even cooked shrimp for a different seafood twist.
- Fusilli pasta- I love fusilli pasta because its little twists and grooves that catch the homemade Italian dressing. However, almost any pasta shape will work including bowtie pasta, macaroni, shells, penne, or even spaghetti broken into shorter pieces.
- Broccoli- Gives the salad a pretty pop of green color, lots of crunch, and extra nutrition. The florets also do a great job soaking up the dressing. You can substitute with diced cucumber, celery, or even blanched asparagus.
- Bell pepper- Adds color, crunch, and flavor. You can swap it out with red, orange, or yellow bell pepper.
- Red onion- Adds pretty color and a slight bite that balances the sweetness of the crab. You can substitute with sweet onion, white onion, green onions, or shallots. If you find raw onions too strong, soak the slices in cold water for 10 minutes before adding them to the salad.
- Carrots- Adds color, crunch, and sweetness. You can omit if you do not like carrots.
- Tomatoes- I like to use cherry tomatoes for their sweetness. However, any ripe garden tomato will work. If using larger tomatoes, remove some of the seeds to prevent the salad from becoming watery.
- Black Olives- I use the canned black olives for the mild, buttery flavor. The jarred black olives have a strong briny flavor. They are tasty as well, but will give the pasta salad a different flavor profile.
- Red wine vinegar- Gives the homemade Italian dressing its classic tangy flavor. White wine vinegar is the best substitute. I do not recommend stronger vinegars such as apple cider vinegar, white vinegar, or balsamic vinegar, as they can overpower the mild sweet flavor of the crab.
- Olive Oil- I suggest extra virgin olive oil for this dressing for the best flavor. You can substitute with avocado oil.
- Dried oregano, basil, garlic powder, sugar, salt, and pepper- These are the seasonings needed to create a flavorful homemade Italian dressing. You can substitute Italian seasoning for the oregano and basil if needed.
Steps
Follow these simple steps to make Italian crab pasta salad.
- In a large pot, cook pasta according to the package directions until al dente. Once cooked, rinse the pasta under cold water to stop the cooking process, then drain well. Transfer then pasta to a large mixing bowl.
- Chop all of the vegetables into bite-sized pieces. Shred imitation crab meat into bite-sized pieces, then add the vegetables and crab to the pasta.
- In a small mixing bowl, whisk together red wine vinegar, olive oil, oregano, basil, garlic powder, sugar, salt, and pepper until well combined.
- Pour the dressing over the pasta and toss until everything is evenly coated. Salt and pepper the pasta to taste. You can serve the salad immediately, but for the best flavor, cover and refrigerate at least 2 hours before serving.
Watch how to make
Cooking tips
- Cook Pasta just until al dente to prevent a mushy salad.
- Rinse pasta under cold water immediately after cooking.
- Chill at least 2 hours before serving.
- Reserve a little dressing to freshen leftovers.
- Mix leftovers before serving.
- Cut vegetables into similar-sized pieces.
- For a little extra spicy heat, add a pinch of chili pepper flakes.
How long does crab pasta salad last?
Store crab pasta salad in an airtight container for up to 3 days in the refrigerator.
Recipe variations
- Old Bay Crab Pasta Salad- Replace oregano and basil in the dressing with 1-2 teaspoons Old Bay seasoning for a classic Chesapeake-style flavor.
- Mediterranean Crab Pasta Salad- Replace broccoli and black olives with crumbled feta cheese, Kalamata olives, and cucumbers.
- Seafood Pasta Salad- Add peeled and deveined boiled shrimp.
More crab dishes to love
Please leave me a comment below if you make this crab salad recipe and tell me what you think about it. I would love to hear back, and so would my readers.
Also post a picture of your pasta salad on Instagram or Facebook, and tag @aforkstale with #aforkstale hashtags! I will share with my followers! xoxo!
📖 Recipe
Crab Pasta Salad with Homemade Italian Dressing
Ingredients
- 1 pound Fusilli pasta
- 1 pound imitation crab meat
- 1½ cups broccoli
- ½ red onion
- 1½ cups tomato
- 1 bell pepper
- 2 carrots
- 6 ounces pitted black olives
- ¾ cup extra virgin olive oil
- ½ cup red wine vinegar
- 1 teaspoon sugar
- ½ teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon pepper
Instructions
- In a large pot, cook 1 pound Fusilli pasta according to the package directions until al dente. Once cooked, rinse the pasta under cold water to stop the cooking process, then drain well. Transfer then pasta to a large mixing bowl.
- Chop 1½ cups broccoli, 1 bell pepper, ½ red onion, 1½ cups tomato, 2 carrots, into bite-sized pieces. Drain the 6 ounces pitted black olives. Shred imitation 1 pound imitation crab meat into bite-sized pieces, then add the vegetables, olives, and crab to the pasta.
- In a small mixing bowl, whisk together ½ cup red wine vinegar,¾ cup extra virgin olive oil, ½ teaspoon dried oregano, 1 teaspoon dried basil, 1 teaspoon garlic powder, 1 teaspoon sugar, 1 teaspoon salt, and 1 teaspoon pepper until well combined.
- Pour the dressing over the pasta and toss until everything is evenly coated. Salt and pepper the pasta to taste. You can serve the salad immediately, but for the best flavor, cover and refrigerate at least 2 hours before serving.
Video
Notes
- Cook Pasta just until al dente to prevent a mushy salad.
- Rinse pasta under cold water immediately after cooking.
- Chill at least 2 hours before serving.
- Reserve a little dressing to freshen leftovers.
- Mix leftovers before serving.
- Cut vegetables into similar-sized pieces.
- For a little extra spicy heat, add a pinch of chili pepper flakes.
Lora says
I loved how fresh and colorful this pasta salad turned out. The homemade Italian dressing really pulled everything together and made it perfect for a summer cookout.
Terri says
Super good. I like getting all that seafood flavor without the seafood price! I actually used a mix of imitation crab and lobster. YUM!