Al's shrimp and crab pasta salad
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | ounces | Penne pasta |
| ¼ | cup | Olive oil |
| 2 | teaspoons | Balsamic vinegar |
| 2 | teaspoons | Dijon mustard |
| ½ | teaspoon | Ground cumin |
| 1 | teaspoon | Minced garlic |
| 1½ | teaspoon | Salt |
| 3 | dashes | Hot pepper sauce |
| ½ | teaspoon | Curry sauce |
| 2 | larges | Tomatoes; seeded and chopped |
| ⅔ | cup | Chopped green bell pepper |
| ⅔ | cup | Chopped red bell pepper |
| 1 | can | (5oz) sliced water chestnuts; drained |
| ½ | cup | Sliced green onions |
| ½ | cup | Freshly chopped mint |
| ½ | cup | Chopped red onion |
| 4 | teaspoons | Orange juice |
| 5 | ounces | Small shrimp; cooked |
| 5 | ounces | Crab meat |
Directions
(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@... (Angela Norton) on May 15, 1998