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Crab Pasta Salad

Christy Getts

This is a wonderfully simple, delicious recipe! It is always a big hit when I make it at home. Do not be alarmed at the bottle size for the salad dressing, the pasta soaks it up!

Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 526 kcal
  • 26%
  • Fat:
  • 25.9 g
  • 40%
  • Carbs:
  • 64.6g
  • 21%
  • Protein:
  • 14.1 g
  • 28%
  • Cholesterol:
  • 8 mg
  • 3%
  • Sodium:
  • 1302 mg
  • 52%

Based on a 2,000 calorie diet


  1. Cook pasta in boiling salted water until al dente. Drain and rinse.
  2. In a large bowl combine the broccoli, cauliflower, tomatoes, chives, crabmeat and pasta. Pour entire bottle of oil and vinegar salad dressing over all and toss to coat.
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Christy,I tried this recipe. But by accident I bought a Dressing called Henderickson's. It's a Sweet Vinegar & Olive Oil Dressing. It was heaven! Everyone loved it. I think the sweetness along with the Tang of Vinegar is the key. It's a Fat Free dressing. But don't let that scare any one away. You'll be very delighted. Thanks for the Great recipe. Terry in Mo.


Good stuff! Especially on a hot summer day. I did change the recipe a bit for my taste. I add 16 oz of crab meat instead of 8 oz. I also used less cauliflower & broccoli, and opted for 3 tomatos instead of 2. Delicious. I too added honey to the dressing to give it a sweet and tangy punch... yummers!


I made this for a bridal shower recently, and it was a sure hit. I didn't have any Italian dressing on hand, so I mixed in olive oil, spiced Balsmic vinegar (garlic with sun-dried tomatoes) with a hint of spicy mustard dressing. It was really good! The imitation crab and crunchy veggies was the best part.