| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
Sami |
|
1 |
Servings |
INGREDIENTS
| 8 |
oz |
Penne pasta |
| 1/4 |
c |
Olive oil |
| 2 |
ts |
Balsamic vinegar |
| 2 |
ts |
Dijon mustard |
| 1/2 |
ts |
Ground cumin |
| 1 |
ts |
Minced garlic |
| 1 1/2 |
ts |
Salt |
| 3 |
ds |
Hot pepper sauce |
| 1/2 |
ts |
Curry sauce |
| 2 |
lg |
Tomatoes; seeded and chopped |
| 2/3 |
c |
Chopped green bell pepper |
| 2/3 |
c |
Chopped red bell pepper |
| 1 |
cn |
(5oz) sliced water chestnuts; drained |
| 1/2 |
c |
Sliced green onions |
| 1/2 |
c |
Freshly chopped mint |
| 1/2 |
c |
Chopped red onion |
| 4 |
ts |
Orange juice |
| 5 |
oz |
Small shrimp; cooked |
| 5 |
oz |
Crab meat |
INSTRUCTIONS
(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@juno.com (Angela Norton) on May 15,
1998
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