Grilled Corn and Crab Pasta Salad
User Reviews
5
Grilled Corn and Crab Pasta Salad
Description
This salad begins with pasta cooked in salted water and cooled. Meanwhile, corn on the cob is grilled until golden and charred for a smoky flavor, then the kernels are sliced off. These are combined with lump crab meat, thinly sliced red pepper, green onions, and a trio of fresh herbs: parsley, cilantro, and chives.
The dressing is a vinaigrette made from fresh lemon juice, white wine vinegar, honey, garlic, chopped chives, salt, pepper, and extra virgin olive oil. Tossing this with the salad ingredients provides brightness, sweetness, and mild acidity that complement the naturally sweet corn and delicate crab meat. A pinch of crushed red pepper flakes adds subtle heat.
This pasta salad can be prepared ahead of time, and leftovers keep well refrigerated. It works well for cookouts, potlucks, or as a refreshing lunch or side.
Ingredients
- 3 corn on the cob shucked, ears
- 1 pound pasta cooked
- 1 pound crab meat lump
- 1 red pepper thinly sliced or chopped
- 4 green onion thinly sliced
- 3 tablespoons parsley chopped, fresh
- 3 tablespoons cilantro chopped, fresh
- 3 tablespoons chives chopped fresh
- salt kosher salt
- black pepper kosher salt
- pinch crushed red pepper flakes
vinaigrette
- 2 tablespoons lemon juice freshly squeezed
- 1 tablespoon white wine vinegar (I like prosecco or champagne)
- 1 teaspoon honey
- 1 garlic minced, clove
- 2 tablespoons chives chopped fresh
- salt kosher salt
- black pepper kosher salt
- ⅓ cup extra virgin olive oil
Instructions
- Bring a pot of salted water to a boil and cook your pasta according to the directions. You can always do this ahead of time!
- Preheat your grill to the highest setting. I don’t use olive oil or anything here - I find that it browns nicely on the grill and there is enough flavor with everything else! If you’d like, you can brush or spray it with olive oil.
- Place the corn on the grill grates and cook until charred and golden, rotating every few minutes. My corn takes 10 to 15 minutes total, maybe a bit less for smaller ears. You may need to remove smaller ears sooner. Once the corn is finished, slice the kernels off the cob.
- In a large bowl, combine the pasta, lump crab meat, corn, red pepper, green onions and herbs. Drizzle with the vinaigrette and toss well. Taste and season with a few pinches of salt and pepper if needed. Stir in a pinch of red pepper flakes. Serve!
- You can make this ahead of time (even the night before) and leftovers are great too! Store it in the fridge.
vinaigrette
- Whisk together the lemon juice, vinegar, honey, garlic and chives with a big pinch of salt and pepper. Whisk in the olive oil until the mixture is emulsified. Any extras stay great in the fridge for 3 to 4 days.
User Reviews
Overall Rating
5
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