Al's Shrimp and Crab Pasta Salad

  • 8 oz. Penne pasta
  • 1/4 cup Olive oil
  • 2 tsp Balsamic vinegar
  • 2 tsp Dijon mustard
  • 1/2 tsp Ground cumin
  • 1 tsp Minced garlic
  • 1-1/2 tsp Salt
  • 3 ds Hot pepper sauce
  • 1/2 tsp Curry sauce
  • 2 lg Tomatoes; seeded and chopped
  • 2/3 cup Chopped green bell pepper
  • 2/3 cup Chopped red bell pepper
  • 1 can (5oz) sliced water chestnuts; drained
  • 1/2 cup Sliced green onions
  • 1/2 cup Freshly chopped mint
  • 1/2 cup Chopped red onion
  • 4 tsp Orange juice
  • 5 oz. Small shrimp; cooked
  • 5 oz. Crab meat image placeholder

(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.

Submitted by: Recipe Group Member