When it comes to food, I’m fairly certain I could live on delicious pasta, especially pasta salads. This morning one of my favorite chefs, chef Ryan Scott (chef and owner) of Market & Rye in San Francisco stopped by the Today show with KLG and Hoda to show Kathie Lee Gifford and Hoda Kotb how to make KLG Crab Fusilli Pasta Salad with Charred Lemon Vinaigrette.
To make the delicious KLG Crab Fusilli Pasta Salad with Charred Lemon Vinaigrette, chef Ryan Scott mentioned that you will need lemons, olive oil, dijon, salt and pepper, honey, fusilli pasta, jumbo lump crab meat, cherry tomatoes, haricot verts, summer squash, chives, tarragon, parsley. Be sure to watch the video below to learn how chef Ryan made this amazing dish. Don’t forget to head over to the Today show website for the amazing recipe, so you can make it for you and your family tonight. PS: Chef Ryan Scott has a great tortellini recipe with cheese and salami that you can’t pass up on the Today Food website as well.
Video: Watch chef Ryan Scott of Market & Rye restaurant in San Francisco show Kathie Lee Gifford and Hoda Kotb how to make a delicious KLG Crab Fusilli Pasta Salad with Charred Lemon Vinaigrette on the Thursday, July 7, 2016 episode of the Today show with KLG and Hoda. *** If you have any questions or comments about this recipe, the video below or the Today show itself, please contact them directly on their website as I am not affiliated with the show. Thank you!