Corn and Lima Bean Pasta Salad with Crab

2018-06-25
  • Yield : 4-6
  • Cook Time : 35m
  • Ready In : 45m
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Ingredients

  • Kosher salt and freshly ground black pepper
  • 1/3 cup olive oil
  • 2 tablespoons red wine vinegar
  • 1 small shallot, minced
  • 1 cup frozen baby lima beans, thawed
  • 1 cup frozen corn, thawed
  • 8 ounces dried orecchiette
  • 1 cup jumbo lump crabmeat
  • 1/2 cup thinly sliced celery
  • 2 tablespoons chopped fresh chives
  • 2 tablespoons chopped fresh flat-leaf parsley

Method

Step 1

Bring a large pot of salted water to a boil.

Step 2

Whisk together the olive oil, vinegar, shallot, 1/2 teaspoon salt and a few grinds of pepper in a large bowl.

Step 3

Cook the lima beans in the boiling water until tender, about 15 minutes. Add the corn and continue to cook until the corn is tender, about 2 minutes more. Transfer the beans and corn to a colander with a slotted spoon and run under cold water to stop the cooking process. Drain well and add to the bowl with the dressing.

Step 4

Add the pasta to the boiling water and cook according to the package directions. Drain and rinse under cold water to cool; add to the bowl.

Step 5

Add the crabmeat, celery, chives and parsley to the bowl and toss to combine. Season with salt and pepper. The pasta salad is best if served right away.

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