Pasta salad with crab, corn and lima beans

Ingredients:

• 1/3 cup olive oil
• 2 tablespoons red wine vinegar
• 1 small shallot, chopped
• 1 cup frozen small lima beans, thawed
• 1 cup frozen corn, thawed
• 220 g dry orecchiette pasta
• 1 cup large lump crab meat
• 0.5 cups thinly sliced ​​celery
• 2 tbsp chopped fresh chives
• 2 tbsp chopped fresh parsley

Preparation:

1. In a large saucepan, bring salted water to a boil.
2. In a large bowl, combine olive oil, vinegar, shallot, 1/2 teaspoon salt and a few grinds of freshly ground black pepper.
3. Cook the lima beans in boiling water until tender, about 15 minutes. Add the corn and continue cooking until the corn is tender, about 2 minutes more. Using a slotted spoon, transfer the beans and corn to a colander and rinse with cold water to stop the cooking process. Drain thoroughly and add the corn and beans to the bowl with the dressing.
4. Add the pasta to boiling water and cook according to package directions. Drain and rinse the pasta under cold water to cool; return to the same bowl.
5. Add the crab meat, celery, chives, and parsley to a bowl and toss. Season with salt and pepper to taste. The pasta salad is best served immediately.