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Avocado and Crab Pasta Salad with Grapefruit Tarragon Vinaigrette

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 8
Author Karen Gibson

Ingredients

for the grapefruit tarragon vinaigrette

  • 2 tablespoons olive oil
  • 1 tablespoon freshly squeezed grapefruit juice
  • 1 tablespoon freshly squeezed lime juice
  • 2 teaspoons minced fresh tarragon leaves
  • 1 teaspoon white wine vinegar
  • 1 teaspoon agave
  • 1/2 teaspoon salt

for the pasta salad

  • 12 ounces pasta a small shape will do well here; I used mini penne
  • 1 tablespoon extra virgin olive oil
  • 2 tablespoons fresh tarragon leaves chopped
  • 2 tablespoons fresh cilantro chopped
  • 1 pinch salt
  • 8 ounces crab meat or imitation crab, sliced into chunks
  • 1 avocado skin and pit removed, chopped
  • 6 cherry tomatoes diced (about 1/3 cup)
  • 1/4 cup diced cucumbers
  • salt
  • 2 ounces goat cheese crumbled

Instructions

for the grapefruit tarragon vinaigrette

  • Add all ingredients to a bowl and whisk until combined. Set aside

for the pasta salad

  • Prepare the pasta according to package directions. Drain and rinse. Dump into a medium serving bowl and toss with olive oil, herbs, and salt.
  • In a medium mixing bowl, add the crab meat, avocado, tomatoes, cucumbers, and a big pinch of salt. Drizzle in about half of the vinaigrette and toss gently to mix.
  • Add the crab mixture to the pasta and toss gently. Drizzle the remaining dressing over the top, and sprinkle on the goat cheese.