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I have also made this salad dozens of times with grilled chicken, if it’s not Friday.

[caption id="attachment_170903" align="aligncenter" width="800"]"Meatless Friday: Crab meat pasta salad" by Karen Ullo (CatholicMom.com) Copyright 2020 Karen Ullo. All rights reserved.[/caption]

For the pasta:

1 lb. whole wheat rotini or elbows, prepared according to package (or ½ lb. of each if they happen to be open in your pantry, as pictured)

For the crab:

½ lb. canned crab claw meat

1-2 T olive oil

¼ t salt

¼ t dried basil

¼ t dried oregano

Heat the oil in a large sauté pan, then add other ingredients. Sauté about 5-7 minutes until thoroughly heated.

For the salad:

1 head raw broccoli, chopped into florets

4 oz. white mushrooms, raw, sliced

4 oz. mozzarella pearls (optional)

½ cup Kalamata olives, pitted, can be sliced in half

For the dressing:

2.5 oz. extra virgin olive oil

2 oz. balsamic vinegar

¼ t white sugar

¼ t salt

½ t dried oregano

¾ t dried basil

1 T dried parsley

Combine all ingredients.

Combine all elements above in a large salad bowl and chill before serving. Add grated Parmesan to garnish, if desired.


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Copyright 2020 Karen Ullo