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Pea 'n' Crab Pasta Salad

 Pea 'n' Crab Pasta Salad
This pretty pasta salad is jazzed up with crabmeat, spinach and peas. With crumbled feta and just the right amount of Italian dressing, it makes a hearty side dish or a satisfying main course served with bread alongside. -Test Kitchen
8 ServingsPrep/Total Time: 30 min.


  • 2-1/2 cups uncooked medium pasta shells
  • 2-1/2 cups fresh baby spinach
  • 1 package (10 ounces) frozen peas, thawed
  • 1-1/2 cups imitation crabmeat
  • 1/4 cup crumbled feta cheese
  • 1/2 cup Italian salad dressing


  • Cook pasta according to package directions. Meanwhile, in a large
  • bowl, combine the spinach, peas and crab. Drain pasta and rinse in
  • cold water. Stir into spinach mixture. Sprinkle with feta cheese.
  • Drizzle with dressing and toss to coat. Yield: 8 servings.
Nutritional Facts: 1 cup (prepared with fat-free salad dressing) equals 198 calories, 2 g fat (1 g saturated fat), 13 mg cholesterol, 310 mg sodium, 35 g carbohydrate, 3 g fiber, 10 g protein. Diabetic Exchanges: 2 starch, 1 lean meat, 1 vegetable.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.