Ingredients:

  • 1 lb (450g) Rotini or Bowtie Pasta
  • 1 tbsp (15ml) Apple Cider Vinegar
  • 1 lb (450g) Imitation Crab (Surimi), chopped
  • 1 cup (120g) Celery, finely diced
  • 1/2 cup (75g) Red Onion, small dice
  • 1 large Red Bell Pepper, diced
  • 1 cup (150g) Frozen Peas, thawed
  • 1/2 cup (120ml) Mayonnaise
  • 1/2 cup (120ml) Plain Greek Yogurt
  • 1 tbsp (15ml) Dijon Mustard
  • 1.5 tbsp (22g) Old Bay Seasoning
  • 1 medium Lemon, juiced and zested
  • 2 tbsp (8g) Fresh Dill, minced
  • 0.5 tsp Salt
  • 0.25 tsp Black Pepper

Instructions:

  1. Bring a large pot of salted water to a boil. Cook the rotini pasta according to package directions until al dente (approximately 8-10 minutes).
  2. Drain the pasta in a colander. While still warm, transfer to a large bowl and toss with 1 tablespoon of apple cider vinegar. Let it sit for 5 minutes to absorb the acidity.
  3. In a separate medium bowl, whisk together the mayonnaise, Greek yogurt, Dijon mustard, Old Bay seasoning, lemon juice, lemon zest, and fresh dill to create the dressing.
  4. Add the diced celery, red onion, red bell pepper, thawed peas, and chopped imitation crab to the bowl with the pasta.
  5. Pour the dressing over the pasta and vegetable mixture. Fold gently until everything is evenly coated.
  6. Taste and adjust seasoning with salt and black pepper. Cover and refrigerate for at least 1 hour before serving to allow flavors to meld.