Description
This Crab Pasta Salad is a light, refreshing dish perfect for warm weather. Featuring tender crab, fresh cucumbers, cherry tomatoes, and herbs tossed in a bright, tangy dressing made with apple cider vinegar and vegetarian Worcestershire sauce (natural), it provides a satisfying and flavorful meal. Ready in just 20 minutes, it is ideal for quick lunches, picnics, or healthy dinners.
Ingredients
Scale
Seafood and Pasta
- 1 cup crab meat (fresh or canned)
- 2 cups cooked small shell or penne pasta
Vegetables and Herbs
- 1 cup cherry tomatoes, halved
- 1 medium cucumber, diced
- 1/4 cup red onion, thinly sliced
- 1/4 cup fresh parsley, roughly chopped
Dressing (natural)
- 3 tablespoons apple cider vinegar (natural)
- 3 tablespoons olive oil (natural)
- 1 tablespoon vegetarian Worcestershire sauce (natural)
- 2 tablespoons fresh lemon juice
- Salt, to taste
- Black pepper, to taste
Instructions
- Cook and Cool the Pasta: Boil your choice of small pasta in salted water until al dente. Drain and rinse the pasta with cold water to cool and stop the cooking process. Set aside.
- Prepare the Fresh Veggies: Halve the cherry tomatoes, dice the cucumber, finely slice the red onion, and roughly chop the fresh parsley. These add crispness and vibrant color to the salad.
- Mix the Dressing (natural): In a bowl, whisk together apple cider vinegar, olive oil, vegetarian Worcestershire sauce (natural), lemon juice, salt, and black pepper until smooth and well combined.
- Combine Ingredients: In a large bowl, gently fold together the cooked pasta, fresh vegetables, and crab meat. Drizzle the dressing over the mixture and toss carefully to coat everything evenly.
- Chill and Serve: Refrigerate the crab pasta salad for at least 30 minutes to allow the flavors to meld. Serve chilled for a refreshing experience.
Notes
- Use fresh crab when possible for enhanced flavor and tenderness.
- Do not overcook pasta to maintain perfect texture and avoid sogginess when chilled.
- Chill the salad before serving so the dressing seeps into the pasta and crab.
- Adjust seasoning after mixing to avoid over-salting due to crab and dressing.
- Cut the vegetables uniformly for easier eating and a more appealing presentation.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizers
- Method: No cooking required for assembly
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 3g
- Sodium: 320mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 40mg
Keywords: crab pasta salad, summer salad, light lunch, seafood salad, gluten free pasta salad, quick dinner
