Corn and Lima Bean Pasta Salad with Crab
- Level: Easy
- Yield: 4-6
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 303
- Total Fat
- 13
- Saturated Fat
- 2
- Carbohydrates
- 36
- Dietary Fiber
- 3
- Sugar
- 2
- Protein
- 11
- Cholesterol
- 22
- Sodium
- 294
- Total: 45 min
- Active: 35 min
Ingredients
Kosher salt and freshly ground black pepper
1/3 cup olive oil
2 tablespoons red wine vinegar
1 small shallot, minced
1 cup frozen baby lima beans, thawed
1 cup frozen corn, thawed
8 ounces dried orecchiette
1 cup jumbo lump crabmeat
1/2 cup thinly sliced celery
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh flat-leaf parsley
Directions
- Bring a large pot of salted water to a boil.
- Whisk together the olive oil, vinegar, shallot, 1/2 teaspoon salt and a few grinds of pepper in a large bowl.
- Cook the lima beans in the boiling water until tender, about 15 minutes. Add the corn and continue to cook until the corn is tender, about 2 minutes more. Transfer the beans and corn to a colander with a slotted spoon and run under cold water to stop the cooking process. Drain well and add to the bowl with the dressing.
- Add the pasta to the boiling water and cook according to the package directions. Drain and rinse under cold water to cool; add to the bowl.
- Add the crabmeat, celery, chives and parsley to the bowl and toss to combine. Season with salt and pepper. The pasta salad is best if served right away.