Pasta Salad with Crab

european french greek italian mediterranean middle eastern region main side sweet spicy savory umami hard fast

Prep

25 min

Cook

26 min

Total

51 min

Ingredients (13)

1 pound uncooked tri-color rotini pasta g

1 tablespoon extra-virgin olive oil g

1 green bell pepper, seeded and diced g

2 cups broccoli florets g

1 cup diced carrots g

8 ounces fresh crabmeat, well picked over g

2 ounces sliced black olives, drained g

3 tablespoons minced sweet onion g

1 cup mayonnaise g

6 tablespoons balsamic vinaigrette salad dressing g

1 teaspoon dried Italian herb seasoning g

⅛ teaspoon ground black pepper, or to taste g

¼ cup cherry tomatoes for garnish g

Nutrition

kcal

fat

carbs

protein

Instructions

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.

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

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.