Orecchiette pasta is tossed with fresh herbs, jumbo lump crab, juicy tomatoes and crunchy celery and then simply dressed with oil and vinegar.
| Level: | Easy |
| Total: | 30 min |
| Active: | 20 min |
| Yield: | 4-6 |
Ingredients
- Kosher salt and freshly ground black pepper
- 1/3 cup olive oil
- 2 tablespoons red wine vinegar
- 1 small shallot, minced
- 8 ounces dried orecchiette
- 1 cup jumbo lump crab meat, picked over to remove shells
- 1/2 cup thinly sliced celery
- 3 tablespoons chopped fresh basil
- 3 tablespoons chopped fresh chives
- 3 tablespoons chopped fresh flat-leaf parsley
- 1 tablespoon chopped fresh tarragon
- 2 medium vine-ripe tomatoes, chopped
Instructions
- Bring a large pot of salted water to a boil.
- Whisk the oil, vinegar, shallot, 1/2 teaspoon salt and a few grinds of pepper together in a large bowl.
- Add the pasta to the boiling water and cook according to the package directions. Drain and rinse under cold water to cool and add to the bowl with the dressing.
- Add the crab, celery, basil, chives, parsley, tarragon and tomatoes to the bowl and toss to combine. Season with salt and pepper. The pasta salad is best if served right away.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 283 |
| Total Fat | 13 g |
| Saturated Fat | 2 g |
| Carbohydrates | 32 g |
| Dietary Fiber | 2 g |
| Sugar | 3 g |
| Protein | 10 g |
| Cholesterol | 22 mg |
| Sodium | 323 mg |