How to Make the Best Quick Crab Pasta Salad with Fresh

Ingredients

• 8 ounces (225 g) short pasta (e.g., fusilli, penne)
• 1 cup (150 g) lump crab meat, drained and picked over for shells
• 1 cup (150 g) cherry tomatoes, halved
• 1 cup (150 g) cucumber, diced
• 1/2 cup (50 g) bell pepper, diced
• 1/4 cup (15 g) red onion, finely chopped
• 1/4 cup (15 g) fresh parsley, chopped
• 3 tablespoons (45 ml) olive oil
• 2 tablespoons (30 ml) lemon juice, freshly squeezed
• 1 teaspoon (5 g) Dijon mustard
• Salt and pepper to taste