Crab Meat Pasta Salad

I mentioned awhile back that I recently started a new job. Now it’s been over 2 months…time flies! I definitely have not forgotten any of the wonderful people from my old job; I worked with the nicest and most generous group of people! This particular recipe is special to me because it’s one that was prepared for my “Going Away Lunch”.

Ever since I tried Crab Meat Pasta Salad at my party I’ve been waiting for an opportunity to try the recipe out myself. I asked Mary for the recipe right away because I thought it was delicious. At first I was going to make it when we had company over for Easter, but then it didn’t make sense since we were already having mostaccioli. Both pastas were not necessary. Even though I was craving it, it took me 2 months to actually make it because every time we have family over for dinners we ALWAYS serve a traditional Italian pasta. But finally we served it for Mother’s Day along with our casual menu of hot dogs, hamburgers, corn, etc. I loved it! Thanks Mary, for sharing this recipe with me.

Here’s what you’ll need

While you cook your pasta get your other ingredients prepped. I’m roughly chopping the water chestnuts

Add those to the crab meat

And the green onions. I was short on those so didn’t use as many as the recipe called for

Slice the radishes too. They match my nail polish!

Add those too

Freshly grated Parmesan cheese. My favorite!

Now for the pepper, season it well

I didn’t have ground red pepper, but I added a pinch of crushed red pepper flakes

Add the cooked shells

And finally the Ranch dressing. I made a quick Ranch with sour cream and a good ‘ol Hidden Valley Ranch Mix

Toss this all together. Make sure it’s all coated with ranch

Great for a lunch party or a side dish for dinner!


Crab Meat Pasta Salad

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Salad


  • 1 lb shell pasta (or other small pasta)
  • 1 can sliced water chestnuts, drained
  • 2 can crab meat, drained
  • 1/2 cup freshly grated parmesan cheese
  • 1/2 cup red radishes, sliced
  • 2 bunches green onions, chopped
  • 1 tsp ground red pepper
  • 1 tbsp black pepper
  • 1 cup Ranch dressing


  • Bring a large pot of salted water to a boil. Cook pasta al dente according to package directions; drain.
  • Combine with water chestnuts, crab meat, cheese, green onions and both peppers in a large bowl and mix well. Toss with salad dressing. Chill, covered, for 6 hours or longer.
Keyword beet salad, crab, pasta