How to Make Easy 1970s Crab and Pasta Salad - A Step-by-Step Guide

Crab and pasta salad is a classic dish that never goes out of style. It's a perfect blend of flavors and textures, with the sweet and succulent crab meat paired with tender pasta and crisp vegetables. This particular recipe takes us back to the 1970s, a time when easy and approachable recipes were all the rage. With its simple ingredients and minimal prep time, this easy 1970s crab and pasta salad is a timeless favorite that's sure to please everyone at the dinner table.

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Ingredients

  • 3 cups seashell pasta
  • 3 (6 ounce) cans crabmeat, drained
  • 1 tablespoon lemon juice
  • 1 (8 ounce) can sliced water chestnuts, drained
  • 1 ½ cups mayonnaise
  • ½ cup chopped onion
  • salt and ground black pepper to taste

Information

  • Prep Time: 10 mins
  • Additional Time: 8 hrs
  • Total Time: 8 hrs 10 mins
  • Servings: 8
  • Yield: 8 servings

  • Bring a large pot of salted water to a boil. Add shells and cook, stirring occasionally, until tender yet firm to the bite, about 9 minutes. Drain and transfer to a mixing bowl.
  • Mix crab and lemon juice into the pasta, followed by water chestnuts, mayonnaise, onion, salt, and pepper.
  • Cover and refrigerate, 8 hours, or overnight.
  • Nutrition

    511 cal.

    • Total Fat: 34g
    • Saturated Fat: 5g
    • Cholesterol: 50mg
    • Sodium: 418mg
    • Total Carbohydrate: 36g
    • Dietary Fiber: 2g
    • Total Sugars: 3g
    • Protein: 17g
    • Vitamin C: 2mg
    • Calcium: 50mg
    • Iron: 2mg
    • Potassium: 134mg