16 ounces cooked pasta (penne or tri-color)
2 tablespoons Dijon mustard
2 tablespoons balsamic vinegar
1 tablespoon minced garlic
1 teaspoon sugar
1 teaspoon salt
5 dashes of hot pepper sauce (Tabasco)
1 pint grape tomatoes--quartered
1 yellow bell pepper--chopped
1 orange bell pepper--chopped
2 (5 ounce) cans sliced water chestnuts--drained
1 cup green onions--chopped
1/4 cup red onions--chopped
2 ounces orange juice
1/4 cup freshly chopped mint
1/4 cup freshly chopped basil
1/4 cup freshly chopped cilantro
10 ounces of shrimp (small)--cooked
16 ounces of crabmeat or imitation crabmeat
8 ounces of cooked salmon--sliced
8 ounces of cooked crawfish (tail meat)
1 can of tuna fish--drained
1. Cook the pasta using package directions. Drain and rinse with cold water. Set aside.
2. Combine the olive oil, vinegar, mustard, garlic, sugar, orange juice, salt, and pepper sauce in a small bowl. Whisk until smooth.
3. Mix the vegetables, herbs and seafood in a large bowl. Pour the dressing over the mixture. Toss to coat.
4. Add the pasta. Toss well. Serve chilled.
Serves 6 to 8.
An Al Anderson recipe.
