Pasta and Crabmeat Salad with Fruit Vinaigrette Recipe

Pasta and Crabmeat Salad with Fruit Vinaigrette Recipe

4 servings

Ingredients:

6 ounces lump crabmeat

1/2 cup each: chopped seeded cucumber, medium tomato

1 cup cooked peas

8 ounces farfalle pasta, cooked, room temperature

Fruit vinaigrette :

1/4 cup orange juice

3 tablespoons raspberry red wine vinegar

2 tablespoons each: lime juice, finely chopped cilantro, parsley

1 tablespoon olive oil

1 teaspoon grated lime zest, minced garlic

1/4 teaspoon each: ground nutmeg, salt

1/8 teaspoon each: cayenne and black pepper

Method:

Combine all ingredients and toss.

Fruit Vinaigrette:

Mix all ingredients.

45-minute preparation tip : Begin cooking farfalle before preparing the rest of the recipe.

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