Seasonal Crab Pasta Salad
A vibrant and adaptable crab pasta salad that's perfect for any season.
Equipment
- 1 Mixing Bowl Large, for mixing ingredients
- 1 Pot For cooking pasta
- 1 Strainer For draining pasta
Ingredients
Crab Salad
- 200 grams cooked crab meat fresh or canned
- 200 grams pasta such as fusilli or farfalle
- 150 grams cherry tomatoes halved
- 1 cup sweet corn fresh or canned
- 100 grams roasted butternut squash cubed
- 50 grams spring peas blanched
Instructions
Instruction Group
- Cook the pasta according to package instructions. Drain and rinse under cold water. Set aside.
- In a large mixing bowl, combine the crab meat, cherry tomatoes, sweet corn, roasted butternut squash, and spring peas.
- Add the cooked pasta to the mixing bowl and gently toss to combine. Season with salt and pepper to taste.