This is a light and refreshing chilled salad that is great as a side dish or as a main entrée. Fresh dill and lemon are wonderful spring and summer flavors that complement the ingredients perfectly. Lemon Infused Olive Oil is being used and can be purchased on-line at Spicewood Food Company . Make the salad different by using shrimp in place of the crab meat and add a ½ cup of unseasoned artichokes from a can or jar.
4 cups of cooked bowtie pasta
1 cup of cooked crab (Dungeness, snow crab clusters or king crab claws)
1 cup of asparagus washed and tough ends removed
½ cup of cherry tomatoes washed and quartered
1/3 cup of Lemon Infused Olive Oil (The salad may need more oil, depending on how long it sits in the fridge.)
¼ cup of fresh dill minced – more or less, depending on your taste
Dash of kosher salt and fresh ground pepper
Juice of one lemon
Steam asparagus until al dente, remove from steamer and cut into bite size pieces and refrigerate. Cook crab, remove from shell and cut into bite sized pieces and refrigerate. Cook pasta according to package instructions, drain and add to a large bowl. Add all ingredients except for the tomatoes and dill. Make sure pasta is evenly coated with oil to keep it from sticking. Refrigerate until chilled. Remove from fridge and add dill and drizzle with more oil if needed. Squeeze the juice of the lemon over pasta for an added zing and stir to incorporate. Serve and enjoy!
Try my Limoncello Martini, Pomelo Sauvignon Blanc (California), Salneval Albariño Rίas Baixas Cosecha White Wine Valle Del Salnes (Spain), Layers Adelaide White Table Wine by Peter Lehmann Wines (Australia), Skinny Dip New Belgium Brewing (Ft. Collins, CO) or Paulaner Hefe-Weizen (Germany) with lemon wedges.