What do you do when it’s too hot to cook? How about crab and pasta salad?
It was already a hot summer morning. Temperatures were predicted to reach the 90s. I was browsing online, when I came across a recipe for Crab Pasta Salad.
I looked over the recipe and it sounded pretty easy, especially since it involved very little to do with stoves or ovens, other than the boiled water for pasta.
Here’s what you need:
12 ounces small uncooked pasta shells—I used farfalle
1 pound (1 large can) crabmeat
1 1/2 cups chopped red bell pepper
1/2 cup chopped Bermuda onion
1 cup chopped celery
1 pint small grape tomatoes, halved or 1 1/2 cups diced seeded tomato
1/2 cup fresh chopped dill
1/2 cup mayonnaise, (or thick Greek-style yogurt) (or more to taste)
1/4 cup fresh lemon juice
1/4 cup chopped fresh parsley
1 tsp. minced garlic
1/4 tsp. ground cayenne pepper (or more to taste)
Fine sea salt (or kosher salt) to taste (I used lemon sea salt)
Fresh ground pepper to taste
Here’s what you do:
Bring a large pot of lightly salted water to a boil. Add pasta and cook until just al dente (it should be pretty firm – do NOT overcook – I beg of you). Drain and rinse with cold water and drain again well.
Transfer to a large bowl. Add remaining ingredients and toss well with clean hands or a large spatula. Adjust seasonings to taste. Chill until ready to serve and toss again just before serving. Makes 4 servings.
I served this with fresh Motown Multigrain rolls from Avalon Bakery in Midtown. Perfect!