Pizzoccheri and Crab Salad

Total Time:
40 min
Prep:
30 min
Cook:
10 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 3/4 pound pizzoccheri noodles (buckwheat) or Japanese buckwheat soba noodles
  • 1/2 cup mayonnaise, regular or low fat
  • 1/4 cup fresh lime juice
  • 1/2 cup (packed) parsley leaves, chopped
  • 1/4 cup snipped fresh chives
  • Salt and cayenne pepper to taste
  • 4 plum tomatoes chopped (seeds and all)
  • 8 to 12 ounces (net) lump crabmeat picked over or cooked shrimp, cut into 1/2-inch chunks
  • 6 ears fresh corn, steamed, kernels removed
  • Lime wedges
  • More chives for garnish if you wish
Directions
  • Boil the pasta until al dente, about 8 to 10 minutes.

  • In the bottom of a mixing bowl combine the mayonnaise with the lime juice, parsley and chives. Season well with salt and pepper.

  • Add the tomatoes and seafood.

  • When the pasta is done, drain, rinse under cold water and pat dry. Add to the mixing bowl and combine.

  • Serve with fresh steamed corn, off the cob, sprinkled over the salad with chives if you wish and more lime wedges.


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