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Colorful Seafood Pasta Salad

Colorful Seafood Pasta Salad

  • Prep

    25 m
  • Cook

    10 m
  • Ready In

    5 h 35 m
Inspired by Home Cooks

Inspired by Home Cooks

Pretty rainbow pasta is dotted with green peas, crunchy bits of celery and imitation crabmeat, and wrapped in a creamy dressing with a touch of sweetness for a cool, colorful salad.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

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  • Calories:
  • 428 kcal
  • 21%
  • Fat:
  • 22.9 g
  • 35%
  • Carbs:
  • 44.3g
  • 14%
  • Protein:
  • 11.3 g
  • 23%
  • Cholesterol:
  • 22 mg
  • 7%
  • Sodium:
  • 962 mg
  • 38%

Based on a 2,000 calorie diet

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Directions

  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; rinse under cold water until cool and drain.
  2. While pasta is cooking, chop celery and crabmeat. Run hot water over peas to defrost.
  3. In a large bowl, whisk together the mayonnaise, SPLENDA(R) Granulated Sweetener, vinegar, milk, salt and pepper. Add the pasta, celery and crabmeat and stir until evenly coated. Adjust the salt, SPLENDA(R) Granulated Sweetener or mayonnaise to suit your taste. Chill several hours before serving.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

wannabe chefette
19

wannabe chefette

6/1/2010

If you like this kind of salad you'll like this. I liked the crunch of the peas and celery in this. It was easy to put together. I don't like Splenda so I used a Tbsp of sugar, a teaspoon at a time, and taste testing as I added it. I also used a 12 oz bag of pasta instead of the 8 oz. Thanks for the post!

Keoni
11

Keoni

5/13/2011

Very quickly and easy to make. The kids gobbled it down. A little sweet for my taste, next time add the Splenda a little at a time. I also added some olives to it and it sold out!!. Mahalo

Cathy
6

Cathy

9/15/2010

My husband and I enjoyed this for lunch today. It was very good and I didn't even have the crab meat. I forgot to put the milk in it too! Thanks for the recipe. :) This one goes in my cookbook!

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