Summer is the season for salads, and this delicious pasta salad can be served at room temperature, or well chilled. Serve for brunch on a bed of lettuce with some crusty bread and fruit on the side. The recipe also works well for a summer potluck. Store leftovers in the fridge and portion out for an easy lunch on the go.
Ingredients
- 1 pound uncooked tri-color rotini pasta
- 1 tablespoon extra-virgin olive oil
- 1 green bell pepper , seeded and diced
- 2 cups broccoli florets
- 1 cup diced carrots
- 8 ounces fresh crabmeat , well picked over
- 2 ounces sliced black olives , drained
- 3 tablespoons minced sweet onion
- 1 cup mayonnaise
- 6 tablespoons balsamic vinaigrette salad dressing
- 1 teaspoon dried Italian herb seasoning
- 0.13 teaspoons ground black pepper , or to taste
- 0.25 cups cherry tomatoes for garnish
Instructions
-
1
Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes. Drain pasta and add to a large bowl with extra-virgin olive oil. Stir well, and refrigerate, about 30 minutes, while preparing the other ingredients.
-
2
Combine bell pepper, broccoli, carrots, crabmeat, olives, and onion in a bowl. Add to pasta.
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3
Stir together mayonnaise, balsamic vinaigrette, Italian seasoning, and black pepper for the dressing in a small bowl and pour over the pasta salad. Mix to combine. Garnish with cherry tomatoes and serve at room temperature or chilled.
Nutrition Facts
Per serving
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