Quick Crab Pasta Salad (Print Version)

# Ingredients:

→ Pasta Base

01 - 1 box (16 ounces) elbow macaroni, cooked al dente and cooled completely

→ Salad Mix-ins

02 - 4 celery ribs, chopped into small pieces
03 - Half a small onion, finely diced
04 - 1 package (16 ounces) lump crab meat or imitation crab, drained well

→ Dressing

05 - 1 cup mayo
06 - 1 teaspoon kosher salt, or to your liking
07 - 1/4 teaspoon freshly ground black pepper, or to your liking

# Instructions:

01 - Toss all your salad ingredients into a large bowl. Make sure your pasta has cooled completely before adding everything else.
02 - Give everything a good mix and take a taste. Add more salt or pepper if needed - you want it to taste just right for you!
03 - Pop it in the fridge until you're ready to serve. This tastes so much better when it's nice and cold!

# Notes:

01 - Always use salted water when boiling your pasta - it makes such a difference in flavor!
02 - Make sure to cook the macaroni al dente since it'll soften more as it soaks up the mayo.
03 - Feel free to adjust the ingredients to match your personal taste.
04 - Leftovers will keep in the fridge for 4-5 days if covered well.

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