Ensalada de pasta con cangrejo: la reina de la piscina

Ingredientes

• 1 cup mayonnaise
• 1/2 cup sour cream
• 2 tablespoons fresh lemon juice
• 1 tablespoon Old Bay seasoning
• 1 cup celery, finely diced
• 1/2 cup red onion, finely diced
• 1/4 cup fresh dill, finely chopped
• 1 cup frozen peas, thawed
• Salt and black pepper to taste
• Optional: 1 tablespoon capers or 1 diced avocado for garnish

Preparación

1. 1

   Bring a large pot of water to a rolling boil and season generously with salt until it tastes like the sea.

2. 2

   Add the rotini pasta to the boiling water and cook until just past al dente, ensuring the noodles are tender but still hold their shape.

3. 3

   Drain the pasta in a colander and immediately rinse under cold running water to stop the cooking process and remove excess starch.

4. 4

   In a large mixing bowl, whisk together the mayonnaise, sour cream, lemon juice, and Old Bay seasoning until the dressing is smooth and emulsified.

5. 5

   Gently fold the crab meat, diced celery, red onion, fresh dill, and thawed peas into the dressing using a rubber spatula, being careful not to break up large crab chunks.

6. 6

   Add the completely cooled pasta to the bowl and toss thoroughly until every spiral is evenly coated with the dressing.

7. 7

   Cover the bowl tightly with plastic wrap and refrigerate for at least 1 to 2 hours to allow the flavors to marry and the pasta to absorb the seasoning.

8. 8

   Before serving, give the salad one final toss; if it seems dry, add a small squeeze of lemon juice or an extra dollop of mayonnaise to restore the creamy texture.