Best Herbed Crab Pasta Salad In Vinaigrette Recipes

PASTA CRAB SALAD

Pasta Crab Salad image

"When it comes to cooking, I believe the simpler the better," writes Holland, Michigan's Carol Blauw. "A few years ago, a co-worker told me about this colorful, tasty and, most importantly, easy-to-prepare salad," she says. "It has been a favorite at our house ever since."

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 10 servings.

Number Of Ingredients 8

Ingredients

4-1/2 cups uncooked tricolor spiral pasta
1 package (16 ounces) imitation crabmeat, flaked
1/3 cup chopped celery
1/3 cup chopped green pepper
1/3 cup chopped onion
1/2 cup reduced-fat mayonnaise
1/2 cup reduced-fat ranch salad dressing
1 teaspoon dill weed

Steps:

Cook pasta according to package directions; drain and rinse in cold water. Toss with crab and vegetables. Combine remaining ingredients. Pour over pasta mixture; toss to coat. Cover and refrigerate at least 2 hours before serving.

Nutrition Facts : Calories 242 calories, Fat 7g fat (1g saturated fat), Cholesterol 15mg cholesterol, Sodium 579mg sodium, Carbohydrate 33g carbohydrate (0 sugars, Fiber 1g fiber), Protein 10g protein. Diabetic Exchanges

CORN AND LIMA BEAN PASTA SALAD WITH CRAB

Corn and Lima Bean Pasta Salad with Crab image

A shallot and herb vinaigrette ties together this pasta salad with crab, lima beans and corn.

Provided by Food Network Kitchen

Time 45m

Yield 4-6

Number Of Ingredients 11

Ingredients

Kosher salt and freshly ground black pepper
1/3 cup olive oil
2 tablespoons red wine vinegar
1 small shallot, minced
1 cup frozen baby lima beans, thawed
1 cup frozen corn, thawed
8 ounces dried orecchiette
1 cup jumbo lump crabmeat
1/2 cup thinly sliced celery
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh flat-leaf parsley

Steps:

Bring a large pot of salted water to a boil.
Whisk together the olive oil, vinegar, shallot, 1/2 teaspoon salt and a few grinds of pepper in a large bowl.
Cook the lima beans in the boiling water until tender, about 15 minutes. Add the corn and continue to cook until the corn is tender, about 2 minutes more. Transfer the beans and corn to a colander with a slotted spoon and run under cold water to stop the cooking process. Drain well and add to the bowl with the dressing.
Add the pasta to the boiling water and cook according to the package directions. Drain and rinse under cold water to cool; add to the bowl.
Add the crabmeat, celery, chives and parsley to the bowl and toss to combine. Season with salt and pepper. The pasta salad is best if served right away.