When it comes to quick, fresh, and satisfying meals, few dishes check all the boxes like a well-made pasta salad. This creamy surimi and egg pasta salad is a standout—perfect for lunchboxes, springtime gatherings, or an easy weeknight dinner when you want something cold, comforting, and nutritious. It brings together soft pasta, rich hard-boiled eggs, and tender surimi (imitation crab), all tied together in a creamy dressing with just the right touch of freshness.
Surimi, often underappreciated, is a fantastic ingredient for cold salads. Its delicate seafood flavor pairs beautifully with the creaminess of mayonnaise and the slight tang from a touch of yogurt or sour cream. Combined with the bite of juicy tomatoes and the richness of hard-boiled eggs, this salad achieves balance in both flavor and texture.
What’s even better is that this recipe is incredibly versatile. With only a few base ingredients, you can customize it endlessly depending on what you have on hand or what’s in season. It’s also a great make-ahead dish—the flavors improve after a few hours in the fridge, making it ideal for meal prep.
Best of all, this salad comes together in just 15 minutes. That means whether you’re whipping up a quick family lunch or preparing something fresh for a picnic or potluck, you’ll have a crowd-pleaser ready in no time.
Servings and Timing:
- Serves: 4
- Ready in: 15 minutes
Ingredients :
- 2 cups pasta (twists, elbows, or farfalle)
- 8 imitation crab sticks (surimi), sliced
- 3 large eggs
- 1 medium tomato or 1 cup cherry tomatoes, diced
- 3 tablespoons mayonnaise
- 1 tablespoon plain yogurt or sour cream (optional, for a lighter version)
- Chopped chives or parsley, for garnish
- Salt & pepper to taste
Instructions :
- Cook the Pasta: Bring a large pot of salted water to a boil. Add pasta and cook according to package directions. Drain and let cool completely.
- Boil the Eggs: While the pasta is cooking, place the eggs in a saucepan, cover with cold water, and bring to a boil. Once boiling, cook for 9 minutes. Transfer to cold water to cool, then peel and cut into quarters or bite-sized pieces.
- Prepare the Ingredients: Slice the surimi into small rounds or strips. Dice the tomato or halve cherry tomatoes. Set aside.
- Combine the Base: In a large mixing bowl, add the cooled pasta, chopped surimi, diced tomatoes, and eggs.
- Mix the Dressing: Add mayonnaise and, if using, yogurt or sour cream. Toss everything together until well coated.
- Season and Garnish: Season with salt and pepper to taste. Finish with a generous sprinkle of chopped chives or parsley.
- Serve Chilled: For best flavor, refrigerate for at least 15–30 minutes before serving.
Variations :
- Add Veggies: Mix in corn kernels, cucumber slices, or chopped pickles for extra crunch and freshness.
- Protein Boost: Swap out or supplement surimi with canned tuna, cooked shrimp, or diced grilled chicken.
- Zesty Kick: Add a squeeze of lemon juice or a teaspoon of Dijon mustard to the dressing for extra tang.
- Low-Carb Twist: Replace pasta with cooked cauliflower florets or zucchini noodles for a lighter option.
Tips :
- Cool Ingredients: Make sure all cooked items (pasta and eggs) are completely cooled before mixing to avoid curdling the dressing.
- Make Ahead: This salad stores well in the fridge for up to 2 days—perfect for lunch prep.
- Use Quality Mayo: The dressing’s creaminess and flavor largely depend on the mayo you use—choose a rich, flavorful one for best results.
- Serve with Bread: Pair with a slice of crusty bread or garlic toast for a heartier meal.
This creamy surimi and egg pasta salad is the ultimate in convenience and flavor—simple enough for a quick meal, delicious enough to impress.
