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"] 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.
[tweet "For #MeatlessFriday try Crab Meat Pasta Salad"]
Copyright 2020 Karen Ullo