| Al's Shrimp and Crab Penne Salad
8 ounces of Penne pasta
1/4 cup of Olive oil
2 teaspoons of Balsamic vinegar
2 teaspoons of Dijon mustard
1/2 teaspoon of ground cumin
1 teaspoon of minced garlic
1 1/2 teaspoons of salt
3 dashes of Hot pepper sauce
1/2 teaspoon of curry sauce
2 large Tomatoes, seeded and chopped
2/3 cup of chopped green bell pepper
2/3 cup of chopped red bell pepper
one 5 ounce can of sliced water chestnuts
1/2 cup of sliced green onions
1/2 cup of freshly chopped mint
1/2 cup of chopped red onion
4 teaspoons of orange juice
5 ounces of small shrimp, cooked
5 ounces of crab meat |
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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 from Sante Fe Restaurant
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