Pasta Salad with Crab, Avocado, and Tomato

Freshly picked blue crabmeat is just the sort of luxury we deserve.

Pasta Salad with Crab, Avocado, and Tomato
Makes 6 to 8 Servings
  • ⅓ cup olive oil
  • ¼ cup white wine vinegar
  • 2 tablespoons chopped fresh chives
  • 2 teaspoons lemon zest, divided
  • 3 tablespoons fresh lemon juice, divided
  • 3 cloves garlic, minced
  • 2 teaspoons kosher salt
  • 2 teaspoons agave nectar
  • 2 teaspoons Dijon mustard
  • 2 teaspoons hot sauce, plus more to serve
  • ¼ teaspoon crushed red pepper
  • 1 (12-ounce) package rotini, cooked according to package directions
  • 1½ pounds Creole tomatoes, seeded and cut into ½-inch pieces
  • 1 cup sliced cucumber, cut into half-moons
  • ¾ cup chopped celery
  • ½ cup chopped fresh cilantro
  • 1 (8-ounce) container lump crabmeat, picked free of shell
  • 3 ripe avocados, peeled, pitted, and cut into ½-inch pieces
  1. In a large bowl, whisk together oil, vinegar, chives, 1 teaspoon lemon zest, 2 tablespoons lemon juice, garlic, salt, agave, mustard, hot sauce, and red pepper until combined. Stir in rotini, tomatoes, cucumber, celery, and cilantro. Cover and refrigerate for at least 1 hour.
  2. In a small bowl, gently fold together crab, remaining 1 teaspoon lemon zest, and remaining 1 tablespoon lemon juice. Carefully fold crab mixture and avocado into pasta mixture. Serve chilled with hot sauce.



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