Description

Crab Pasta Salad is a refreshing and hearty summer meal combining tender crab meat, rotini pasta, and vibrant fresh vegetables, tossed in a zesty apple cider vinegar dressing. Perfect for light lunches, picnics, and potlucks, it offers a nutritious, flavorful, and satisfying dish that is easy to prepare and versatile for various occasions.

Ingredients

Scale

Salad Ingredients

1 cup crab meat, tender and sweet
2 cups rotini pasta
1 cup cucumber, chopped into bite-size pieces
1 cup cherry tomatoes, halved
1/2 cup red bell pepper, chopped
1/4 cup red onion, finely chopped
2 tablespoons fresh parsley, finely chopped

Dressing Ingredients

3 tablespoons apple cider vinegar (natural)
4 tablespoons extra virgin olive oil
1 teaspoon Dijon mustard (natural)
1/4 teaspoon natural gelling agent
Salt, to taste
Pepper, to taste

Instructions

Cook the Pasta: Bring a large pot of salted water to a boil and cook the rotini pasta until al dente, about 8 to 10 minutes. Drain and rinse with cold water to stop cooking and cool the pasta for the salad.
Prepare the Vegetables: While the pasta cooks, chop the cucumber, cherry tomatoes, red bell pepper, and red onion into bite-size pieces. Finely chop the fresh parsley and set aside.
Make the Dressing: In a small bowl, whisk together apple cider vinegar (natural), extra virgin olive oil, Dijon mustard (natural), salt, pepper, and natural gelling agent until well combined and smooth in consistency.
Combine the Salad: In a large mixing bowl, gently toss the cooled pasta, crab meat, chopped vegetables, and parsley together. Pour the dressing over the salad and toss lightly until everything is evenly coated.
Chill and Serve: Cover the salad and refrigerate for at least 30 minutes to allow flavors to meld. Serve chilled for the freshest taste.

Notes

Use high-quality crab meat for the best natural sweetness and texture.
Do not overcook pasta; keep it slightly firm for chewiness.
Keep the veggies and pasta cool before mixing to maintain crispness.
Adjust apple cider vinegar and olive oil in the dressing to your taste preferences.
Mix the salad gently to avoid breaking up the crab and keep chunks intact.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Appetizers
Method: Boiling
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 280
Sugar: 4g
Sodium: 400mg
Fat: 12g
Saturated Fat: 1.5g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 3g
Protein: 18g
Cholesterol: 60mg

Keywords: crab pasta salad, summer salad, seafood salad, light lunch, picnic salad, gluten-free salad, easy pasta salad