Pasta Salad with Crab

Summer is the season for salads, and this delicious pasta salad can be served at room temperature, or well chilled. Serve for brunch on a bed of lettuce with some crusty bread and fruit on the side. The recipe also works well for a summer potluck. Store leftovers in the fridge and portion out for an easy lunch on the go.

• Preparation Time: 20 mins
• Cooking Time: 10 mins
• Total Time: 30 mins
• Calories: 259 Calories

Ingredients

• 1 cup mayonnaise
• 1 cup diced carrots
• 2 cups broccoli florets
• 1 tablespoon extra-virgin olive oil
• 3 tablespoons minced sweet onion
• 1 teaspoon dried Italian herb seasoning
• ⅛ teaspoon ground black pepper, or to taste
• 1 green bell pepper, seeded and diced
• 1 pound uncooked tri-color rotini pasta
• 8 ounces fresh crabmeat, well picked over
• 2 ounces sliced black olives, drained
• 6 tablespoons balsamic vinaigrette salad dressing
• ¼ cup cherry tomatoes for garnish

Recipe Instructions

Step 1

Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes. Drain pasta and add to a large bowl with extra-virgin olive oil. Stir well, and refrigerate, about 30 minutes, while preparing the other ingredients.

Step 2

Combine bell pepper, broccoli, carrots, crabmeat, olives, and onion in a bowl. Add to pasta.

Step 3

Stir together mayonnaise, balsamic vinaigrette, Italian seasoning, and black pepper for the dressing in a small bowl and pour over the pasta salad. Mix to combine. Garnish with cherry tomatoes and serve at room temperature or chilled.