Corn and Lima Bean Pasta Salad with Crab
Ingredients
- Kosher salt and freshly ground black pepper
- 1/3 cup olive oil
- 2 tablespoons red wine vinegar
- 1 small shallot, minced
- 1 cup frozen baby lima beans, thawed
- 1 cup frozen corn, thawed
- 8 ounces dried orecchiette
- 1 cup jumbo lump crabmeat
- 1/2 cup thinly sliced celery
- 2 tablespoons chopped fresh chives
- 2 tablespoons chopped fresh flat-leaf parsley
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