Pizzoccheri And Crab Salad

This unique pasta salad marries the earthy, rustic texture of Italian pizzoccheri noodles with the sweet, delicate flavor of lump crab meat. The dish is brightened by a tangy dressing of fresh lime juice, parsley, and chives, creating a refreshing contrast to the rich seafood. It is a perfect light summer main or an impressive appetizer for gatherings. The addition of fresh corn kernels adds a sweet crunch, while the cold-tossed method ensures the noodles stay firm and al dente. Ideal for warm evenings or when you want a sophisticated yet simple meal that feels both comforting and elegant.

Cooking Method: Boiling, Steaming

Cuisine: Japanese

Courses: Salads

Difficulty: Intermediate

Servings: 4

Calories: 114.9

Description

This unique pasta salad marries the earthy, rustic texture of Italian pizzoccheri noodles with the sweet, delicate flavor of lump crab meat. The dish is brightened by a tangy dressing of fresh lime juice, parsley, and chives, creating a refreshing contrast to the rich seafood. It is a perfect light summer main or an impressive appetizer for gatherings. The addition of fresh corn kernels adds a sweet crunch, while the cold-tossed method ensures the noodles stay firm and al dente. Ideal for warm evenings or when you want a sophisticated yet simple meal that feels both comforting and elegant.

Ingredients

3/4 pound Pizzoccheri noodles

Directions

1
Bring a large pot of salted water to a boil. Cook the pizzoccheri noodles according to package directions until al dente, usually 8 to 10 minutes.
2
While the pasta cooks, steam the corn on the cob until tender. Remove the kernels from the cobs and set aside.
3
In a large mixing bowl, whisk together the mayonnaise, fresh lime juice, chopped parsley, and snipped chives.
4
Season the dressing with salt and cayenne pepper to taste.
5
Fold the chopped plum tomatoes, picked-over lump crabmeat, and steamed corn kernels into the dressing mixture.
6
Drain the cooked noodles and rinse immediately under cold running water to stop the cooking process. Pat the noodles dry with a clean kitchen towel or paper towels.
7
Add the dried noodles to the bowl with the crab mixture. Gently toss everything together until the noodles are evenly coated.
8
Serve the salad chilled or at room temperature, garnished with lime wedges and additional fresh chives if desired.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 114.9kcal

% Daily Value *
Total Fat 5.4g9%
Saturated Fat 0.9g5%
Cholesterol 17.9mg6%
Sodium 480.1mg21%
Total Carbohydrate 13.9g5%
Dietary Fiber 0.9g4%
Sugars 0.4g
Protein 4.7g10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: crab, pasta salad, pizzoccheri, buckwheat, lime dressing, summer dinner, seafood salad, corn, parsley, chives, cold pasta, light meal, appetizer, lunch, entertaining, fresh herbs, tomatoes, mayonnaise, al dente

Read it online: https://www.chefs-mate.com/recipe/pizzoccheri-and-crab-salad/