Arugula Pesto Crab Pasta Salad Recipes

ARUGULA PESTO WITH PASTA

Steps:

• Put the garlic and pine nuts, plus a pinch of salt, into the mortar and pound it until the bits no longer jump out of the mortar. Add some of the cheese and some of the arugula a little at a time and keep pounding and mixing with the pestle. Keep doing this until you have a pretty good paste. Grind in the lemon juice, then drizzle in a little olive oil and keep grinding and pounding. Keep doing this, little by little, until the pesto is the consistency you want: You'll need between 1/4 and 1 cup, depending on how loose you want the sauce.

CRAB PASTA SALAD

Steps:

• Boil pasta until al dente. Once tender, remove from heat, strain, and rinse with cold water until pasta is cool. Drain excess water.
• Chop all veggies and mince crab meat.
• Add ingredients to a large bowl with the dressings, mayo, spices, and pasta.
• Mix well and cover tightly. Place in the fridge for 4 hours.
• Unwrap cover and mix well before serving. You will notice the pasta will have sucked up about 50% of the dressing.
• Enjoy!

PESTO PASTA SALAD

Steps:

• Bring a large pot of salted water to boil for the pasta. Cook the pasta until al dente according to package directions. Before draining, reserve about 1/2 cup pasta cooking water, then drain and immediately rinse the pasta under cool water to prevent the noodles from sticking to one another. Transfer the pasta to a large serving bowl.
• Meanwhile, to prepare the pesto: In a small skillet, toast the pepitas over medium heat, stirring often, until they are fragrant and making little popping noises, about 5 minutes. Pour half of the pepitas into a bowl for later (we will use them as garnish).
• Pour the remaining pepitas into a food processor. Add the basil, parsley, lemon juice, garlic and salt. Process while slowly drizzling in the olive oil, stopping to scrape down the sides as necessary, until the pepitas have broken down to create a pretty smooth sauce.
• To assemble the pasta salad, pour all of the pesto over the pasta and toss until the pasta is lightly and evenly coated, adding a tiny splash of reserved pasta cooking water if necessary to thin it out. Then add the cherry tomatoes, arugula, remaining toasted pepitas, and any optional add-ins (olives, chickpeas and/or cheese).
• Toss again to combine, then season to taste with pepper. If the pasta needs more flavor, add salt, to taste, or a splash of lemon juice. If the flavors are too bold, let it rest for a few minutes, and add a little splash of olive oil if necessary to tone down the rest.

PASTA CRAB SALAD

Steps:

• Cook pasta according to package directions; drain and rinse in cold water. Toss with crab and vegetables. Combine remaining ingredients. Pour over pasta mixture; toss to coat. Cover and refrigerate at least 2 hours before serving.

CREAMY CRAB AND PASTA SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Cook pasta shells 10 to 12 minutes, until al dente, and drain.
• In a bowl, blend the sour cream, mayonnaise, lemon juice, honey mustard, and dill. Season with salt and pepper.
• In a large bowl, toss together the cooked pasta, sour cream mixture, crabmeat, red bell pepper, green bell pepper, and green onions. Cover and chill until serving.

ARUGULA PESTO ' CRAB' PASTA SALAD

Steps:

• Combine first five ingredients in food processor.
• Boil pasta and cool.
• Toss pasta, pesto, vegetables, crab and cheese together.
• Refrigerate 30 minutes or more.

ARUGULA PASTA SALAD

Steps:

• Bring 3 cups water to a rolling boil in a medium pot. Stir in rotini and return to a boil. Cook uncovered, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and let cool for 3 minutes.
• Place rotini in a serving bowl. Add tomatoes, olive oil, lemon juice, garlic, salt, and pepper; toss until well combined. Add arugula and toss.