Ingredients:

  • 8 ounces (225 g) short pasta (e.g., fusilli, penne)
  • 1 cup (150 g) lump crab meat, drained and picked over for shells
  • 1 cup (150 g) cherry tomatoes, halved
  • 1 cup (150 g) cucumber, diced
  • 1/2 cup (50 g) bell pepper, diced
  • 1/4 cup (15 g) red onion, finely chopped
  • 1/4 cup (15 g) fresh parsley, chopped
  • 3 tablespoons (45 ml) olive oil
  • 2 tablespoons (30 ml) lemon juice, freshly squeezed
  • 1 teaspoon (5 g) Dijon mustard
  • Salt and pepper to taste

Instructions:

  1. Boil salted water in a large pot.
  2. Cook pasta according to package directions until al dente, then drain and rinse under cold water.
  3. Chop cherry tomatoes, cucumber, bell pepper, red onion, and parsley.
  4. In a mixing bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper.
  5. In a large serving bowl, combine cooked pasta, crab meat, and all prepared vegetables, then pour dressing over the salad and toss gently.
  6. Taste and adjust seasoning with additional salt and pepper if needed.
  7. Chill the salad in the refrigerator for 15-30 minutes to enhance flavors before serving.