Recipe - Als Shrimp And Crab Pasta Salad

8 ounce Penne pasta
One fourth cup Olive oil
2 teaspoon Balsamic vinegar
2 teaspoon Dijon mustard
One half teaspoon Ground cumin
1 teaspoon Minced garlic
1 One half teaspoon Salt
3 ds Hot pepper sauce
One half teaspoon Curry sauce
2 lg Tomatoes; seeded and chopped
2/3 cup Chopped green bell pepper
2/3 cup Chopped red bell pepper
1 cn (5oz) cut or sliced up water
chestnuts; drained
One half cup Sliced green onions
One half cup Freshly chopped mint
One half cup Chopped red onion
4 teaspoon Orange juice
5 ounce Small shrimp; cooked
5 ounce Crab meat

(from Sante Fe Restaurant)

Directions: Cook the pasta using package directions. Drain and rinse with
cold water; set aside. Combine the olive oil, vinegar, mustard, cumin,
garlic, sugar, salt, pepper sauce and curry sauce in a small bowl. Whisk
until smooth. Mix the tomatoes, bell peppers, water chestnuts, green
onions, mint, onion, orange juice, shrimp and crab meat in a large bowl.
Pour the dressing over the mixture, tossing to coat. Add the pasta, tossing
well. Serve chilled.

Posted to TNT Recipes Digest by aenwes@juno.com (Angela Norton) on May 15,
1998