Meatless Friday: Crab Meat Pasta Salad


meatless friday redesign

I have also made this salad dozens of times with grilled chicken, if it’s not Friday.

"Meatless Friday: Crab meat pasta salad" by Karen Ullo (

Copyright 2020 Karen Ullo. All rights reserved.

For the pasta:

1 lb. whole wheat rotini or elbows, prepared according to package (or ½ lb. of each if they happen to be open in your pantry, as pictured)

For the crab:

½ lb. canned crab claw meat
1-2 T olive oil
¼ t salt
¼ t dried basil
¼ t dried oregano

Heat the oil in a large sauté pan, then add other ingredients. Sauté about 5-7 minutes until thoroughly heated.

For the salad:

1 head raw broccoli, chopped into florets
4 oz. white mushrooms, raw, sliced
4 oz. mozzarella pearls (optional)
½ cup Kalamata olives, pitted, can be sliced in half

For the dressing:

2.5 oz. extra virgin olive oil
2 oz. balsamic vinegar
¼ t white sugar
¼ t salt
½ t dried oregano
¾ t dried basil
1 T dried parsley

Combine all ingredients.

Combine all elements above in a large salad bowl and chill before serving. Add grated Parmesan to garnish, if desired.


What’s cooking? Find all our Meatless Friday featured recipes here.

Copyright 2020 Karen Ullo


About Author

Karen Ullo is the author of two novels, Jennifer the Damned (2015) and Cinder Allia (2017). She is also the managing editor of the Catholic literary journal Dappled Things, as well as a wife and mother of two. Find out more at

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