Mediterranean Crab and Bow Tie Pasta Salad with Sunshine Dressing
A recipe from the Maryland Department of Agriculture
Dressing:
1 tablespoon grated lemon zest
1/2 cup lemon juice
1 tablespoon sugar
1 tablespoon salt
1/2 teaspoon freshly ground black pepper
1/4 to 1/2 teaspoon cayenne pepper
1/4 cup olive oil
3/4 pound bow tie pasta
3 cups frozen peas
1 orange or red pepper, seeded, finely chopped (1 cup)
1/2 cup finely chopped green onion, green and white parts
1/3 cup slivered oil-cured black olives (about 15 olives)
1/2 cup toasted pine nuts or slivered almonds
1/4 cup finely shredded fresh basil or minced parsley
1 pound Maryland lump or backfin crabmeat
Pick through the crabmeat and discard any shell. For the dressing, stir together the lemon zest, lemon juice, sugar, salt, and cayenne until sugar and salt are dissolved.
Cook pasta in a large amount of boiling salted water according to package directions. One to two minutes before the pasta is cooked, stir the peas into the pasta and water and cook until tender. Drain pasta and peas in a strainer and immediately place under cold running water to chill and stop cooking. Shake strainer to remove excess water to avoid diluting the dressing.
In a large bowl, mix the pasta, peas, red pepper, onions, olives, pine nuts, and basil. Spoon dressing over salad and toss; add crab and gently toss. Taste and adjust seasonings. Makes six servings, about 2 1/4 cups each.[ Last Updated: 24-Jul-2008 | Reader Comments Report Problem
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