Pasta salad with crab and greens in vinaigrette dressing


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How to Make - Pasta Salad with Crab and Greens in Vinaigrette Dressing
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Time: 30 min.
Complexity: easily
Servings: 6

Nutritional value per serving:

Calories 283, total fat 13 G., saturated fats 2 G., proteins 10 G., carbohydrates 32 G., fiber 2 G., cholesterol 22 mg, sodium 323 mg, sugar 3 G.


Combine cooked orecchiette pasta with fresh herbs, real crab meat, juicy tomatoes, and crisp celery for a gorgeous salad with the flavors of summer. Its deep, ear-shaped shape allows orecchiette pasta to capture the delicious juices and tart vinaigrette, delivering a vibrant flavor with every spoonful.



The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:


  • 1/3 cup olive oil
  • 2 tablespoons red wine vinegar
  • 1 small shallot, chopped
  • 200 gr. dry orecchiette pasta
  • 1 cup lump crab meat, sorted to remove shell fragments
  • 0.5 cups thinly sliced ​​celery
  • 3 tablespoons chopped fresh basil
  • 3 tbsp chopped fresh chives
  • 3 tbsp chopped fresh parsley
  • 1 tbsp chopped fresh tarragon
  • 2 medium tomatoes, diced



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Cooking the dish according to the recipe:


  1. In a large saucepan, bring water to a boil and add salt.
  2. In a large bowl, combine olive oil, vinegar, shallot, 1/2 teaspoon salt and a few grinds of freshly ground black pepper.

  3. Add the pasta to boiling water and cook according to package directions. Drain and rinse the pasta under cold water to cool, then add it to the bowl with the dressing.
  4. Add the crab, celery, basil, chives, parsley, tarragon, and tomatoes to a bowl and toss to combine. Season with salt and pepper to taste. The pasta salad is best served immediately.





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