Yield: 1 Servings
Measure | 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 |
(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