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Crab and Tomato Pasta Salad
Dive into this vibrant Crab and Tomato Pasta Salad, where the delicate sweetness of fresh crab meat meets the juicy burst of ripe cherry tomatoes. Tossed with crisp cucumbers and fragrant parsley, this dish is dressed in a zesty lemon-Dijon vinaigrette that awakens your taste buds. Perfect for summer picnics or light dinners, this salad not only refreshes but also celebrates the coastal flavors that have been cherished for centuries. Originating from the Mediterranean, pasta salads have evolved into a beloved dish around the world, each region adding its own twist. Experience this delightful blend that brings a taste of the sea to your table!
Ingredients
- Pasta
- 8 ounces (fusilli or penne work well)
- Crab meat
- 1 cup, cooked and shredded
- Cherry tomatoes
- 1 cup, halved
- Cucumber
- 1 medium, diced
- Red onion
- 1/4 cup, finely chopped
- Fresh parsley
- 1/4 cup, chopped
- Olive oil
- 3 tablespoons
- Lemon juice
- 2 tablespoons, freshly squeezed
- Dijon mustard
- 1 teaspoon
- Salt
- to taste
- Black pepper
- to taste
Instructions
- Cook the pasta according to package instructions in salted boiling water until al dente. Drain and rinse under cold water to stop the cooking process.
- In a large mixing bowl, combine the cooled pasta, crab meat, halved cherry tomatoes, diced cucumber, chopped red onion, and parsley. Gently toss to combine, being careful not to break up the crab meat too much.
- In a separate small bowl, whisk together the lemon juice, olive oil, Dijon mustard, salt, and pepper until well combined and emulsified.
- Pour the dressing over the pasta mixture and toss gently to coat all the ingredients evenly with the dressing.
- Cover the bowl with plastic wrap and refrigerate for at least 1 hour, allowing the flavors to meld together.
- Before serving, taste and adjust seasoning if necessary. Serve chilled and enjoy your delightful summer dish!
Tips
- For added flavor, consider using lump crab meat instead of claw meat.
- You can substitute other vegetables such as bell peppers or avocado for added color and nutrition.
- This salad can be made a day in advance, making it perfect for meal prep or gatherings.
Dietary Information
Servings: 4 Dish Type: Salad Prep Time: 15 minutes Cook Time: 10 minutes Calories: 320 Fat: 15g Carbs: 30g Protein: 18g Sodium: 200mg Sugar: 2g
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