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Greek Pasta Salad with Crab meat

Amount of people
4 Persons
Type of meal
Lunch, Dinner
Preparation time
15 minutes
Seafood included in this recipe
Special Crab Meat
  • 8 oz. fusilli
  • 1 cup of 227 gram Philips Special Crab meat
  • 1 head broccoli, chopped into small florets
  • 1/2 red bell pepper, chopped
  • 1/2 orange bell pepper, chopped
  • 1 small zucchini, sliced
  • 1 small cucumber, sliced and halved
  • 4 oz. grape tomatoes, halved
  • 2 green onions, diced
  • 4 oz. feta cheese, crumbled

For the dressing:

  • 1/2 cup olive oil
  • 1/2 cup red wine vinegar
  • 1 teaspoon garlic powder
  • 1 teaspoon oregano
  • 1 teaspoon dried basil
  • 3/4 teaspoon black pepper
  • 1 teaspoon salt
  • 1 teaspoon onion powder
  • 1 teaspoon Dijon mustard
  1. Cook the pasta in salted water according to package directions. Drain and rinse with cold water to stop the cooking.
  2. Grill the zucchini shortly and cook the broccoli for 5 minutes.
  3. Throw the pasta, all the veggies, the crab, and the fetta cheese together in a large bowl. Toss to combine.
  4. In a jelly or jam jar, combine all the dressing ingredients. Screw the lid on extra tight and shake for about 2 minutes or until well combined. Pour over the salad ingredients and stir to coat. Chill until ready to serve.
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