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Crab and Pasta Salad

Crab and Pasta Salad

As the warm breeze sweeps through the kitchen, it's time to celebrate the flavors of the sea with a refreshing and utterly delicious Crab and Pasta Salad. Join me on a culinary journey as I guide you through the steps of creating this vibrant salad, filled with succulent crab meat, al dente pasta, and a medley of colorful vegetables.
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Prep Time 8 minutes
Cook Time 10 minutes
Servings: 4
Course: Salad
Cuisine: Australian
Calories: 279
Ingredients Equipment Method Video Notes

Ingredients
  

  • 8 ounces whole wheat vermicelli (or other thin pasta)
  • 1 tablespoon sesame or peanut oil
  • 2 tablespoons reduced sodium soy sauce
  • 2 tablespoons red wine vinegar
  • 1 red (or green) pepper, cored, seeded, and cut into “matchsticks”
  • 2 cloves garlic, minced or pressed
  • 3 green onions (scallions), sliced thin
  • 6 ounces  fresh (or, in a pinch, frozen and thawed) crabmeat
  • 1 small head of romaine lettuce or other leafy green, torn into small, bite-sized pieces
  • ⅛ teaspoon cayenne pepper
  • ¼ cup shredded low fat mozzarella or parmesan cheese

Equipment

  • 1 large skillet
  • 1 small bowl
  • 1 large serving bowl

Method
 

  1. Cook the pasta according to the package directions, omitting the salt called for; once the pasta is done cooking, drain it well and transfer it to a large serving bowl (you actually want it room temperature, not overly warm.)
  2. While the pasta is cooking, generously spray a large skillet with nonstick cooking spray and place it over medium-high heat for 1 minute; add the peppers and garlic and stir fry until just limp (about 3-4 minutes). Add the green onions and stir fry for another 30 seconds.
  3. Combine the pepper and onion mixture, the crabmeat, and the torn lettuce in the large serving bowl with the cooked pasta.
  4. In a smaller bowl, whisk together the oil, soy sauce, vinegar, and cayenne pepper. Pour the “dressing” over the pasta mixture and gently toss to coat well.

Notes

This Crab and Pasta Salad is a versatile dish that can be enjoyed as a light lunch, a side dish, or even a main course. Serve it chilled on a hot summer day or bring it along for a picnic. Remember to refrigerate any leftovers promptly and savor the flavors within 2-3 days. Share your serving suggestions and storage tips with us in the comments section below.