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Spring Tomorrow
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Cold Crab Pasta Salad Recipe – Using onion raita as salad dressing

This Crab Pasta Salad Recipe was inspired by the Onion Raita I made earlier. Like what I’ve mentioned in my previous post, the raita is a very flexible side dish which you can eat with biryani or use it as a salad dressing like what I’ve done here.

Normally when we buy Greek yogurt from the supermarket, it comes in large containers of 1kg weight. Once you open it, it’s best to use it up as soon as you can. The good thing is, it’s not difficult to do so because you can easily whip up various dishes for dinner in a week with just one container of Greek yogurt.

Crab Pasta Salad Recipe

I like to make extras for this recipe because it’s served cold anyway and I can chill the leftovers and still enjoy it for my lunch the next day. I used canned crab meat in this but you can use fresh ones if you like. If you don’t eat crab, you can always substitute it with canned tuna, smoked salmon, cooked fresh salmon or whatever seafood you like. I will definitely recommend seafood for this recipe as meats can turn hard and chewy when eaten cold but it’s all up to you.

Crab Pasta Salad Recipe
2-3
  • 400g light Greek yogurt
  • pinch of salt
  • 1 can 170g crab meat in brine, drained
  • 3 stalks coriander, finely chopped
  • 2 red onions, peeled & thinly sliced
  • 1 green chilli, finely chopped
  • 150g fusilli pasta, cooked according to packet instructions
  • freshly ground black pepper
In a large mixing bowl, whisk the yogurt till smooth and season with salt.
Add in the rest of the ingredients (except pepper) and stir to mix.
Cover the bowl with cling wrap and chill in fridge for at least an hour.
Sprinkle black pepper on top of the pasta salad before serving.

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