Description
Cold rotini tossed with sweet lump crab, juicy tomatoes, crisp cucumber, and a tangy ranch dressing, then chilled for a refreshing bite that bursts with summer freshness in every forkful.
Ingredients
- 8 oz pasta rotini
- 8 oz lump crab meat
- 1 cup cherry tomatoes halved
- 1 cup cucumber diced
- 1/2 cup sweet corn kernels
- 1/2 cup red bell pepper diced
- 1/4 cup red onion finely chopped
- 2 tbsp fresh chives chopped
- 1/4 cup fresh parsley chopped
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1/4 cup buttermilk
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried dill
- 1 tsp dried parsley
- 1 tsp dried chives
- 1 tbsp lemon juice
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Cook the pasta according to package instructions until al dente then drain and rinse under cold water.
- Whisk together mayonnaise sour cream buttermilk garlic powder onion powder dried dill dried parsley dried chives lemon juice salt and black pepper to make the ranch dressing.
- In a large bowl combine the cooled pasta crab meat cherry tomatoes cucumber sweet corn red bell pepper red onion chives and parsley.
- Pour the ranch dressing over the pasta mixture and toss gently until everything is evenly coated.
- Chill the salad in the refrigerator for at least 30 minutes to allow flavors to meld then taste and adjust seasoning if needed.
- Serve the salad cold garnished with additional chives or parsley if desired.
Notes
- Use fresh lump crab meat for the best flavor and texture.
- Substitute Greek yogurt for sour cream to lighten the dressing.
- Make the salad a few hours ahead and chill to enhance the flavors.
- Add diced avocado or extra corn for more color and creaminess.