Seafood Pasta Salad
|Dry pasta||10 Ounce (1 package)|
|Cooked seafood||2 Cup (32 tbs), skin and bones removed|
|Red onion||1 Small, finely chopped|
|Bell pepper||1 Medium, chopped (red, green or yellow variety)|
|Radishes||5 , finely chopped|
|Frozen green peas||1 Cup (16 tbs), Defrosted|
|Minced fresh basil/2 tablespoons dried basil||1⁄4 Cup (4 tbs)|
|Minced fresh parsley||1⁄4 Cup (4 tbs)|
|Olive oil||3 Tablespoon|
|Herbed wine/White vinegar||1⁄4 Cup (4 tbs)|
|Dijon mustard||1⁄2 Teaspoon|
|Black pepper||To Taste|
|Romaine lettuce head||1 Small, rinsed and dried (for garnish)|
|Tomatoes||2 Small, cut into wedges (for garnish)|
Cook pasta according to package directions, omitting salt.
Drain and rinse under cold running water until pasta is cool.
In a large bowl, combine pasta, seafood, onion, pepper, radishes, peas, basil and parsley.
In a small bowl, mix together oil, vinegar, mustard, salt and pepper.
Add to the pasta mixture; toss lightly to combine.
Serve at room temperature or chilled.
For an attractive presentation, line a serving bowl or a platter with lettuce, fill with pasta and top with tomato wedges.