Description
A recipe for Party Pasta Salad

Ingredients

• 16 ounces Dreamfields Penne Rigate
  
• 1 cup chopped cilantro, divided
  
• 2 ripe avocados, peeled, pitted, sliced into wedges, divided
  
• 8 ounces plain non-fat yogurt
  
• 1/2 teaspoon ground cumin
  
• 1/2 teaspoon salt
  
• 1 tablespoon lemon juice
  
• 2 dried chili peppers, crumbled, divided
  
• 1/2 cup chopped red onion
  
• 1 cup chopped peeled baby carrots
  
• 1/2 cup chopped celery
  
• 1 can (6-8 ounces) canned shrimp, drained
  
• 1 can (6-8 ounces) canned crab, drained
  
• Multicolored (red, blue, yellow) corn tortilla strips
  
• Large tostada shell, for serving

Preparation
1. Prepare pasta according to package directions; rinse in cold water and drain well.

2. Prepare dressing by placing 1 avocado, yogurt, cumin, salt and 1/2 cup cilantro, lemon juice and half the chili peppers. Blend until smooth and creamy.

3. In medium mixing bowl, gently toss dressing with drained pasta, remaining cilantro and chili peppers, and onion, carrot, celery, shrimp and crab. Cover and refrigerate 1 hour to let flavors blend.

4. To serve, transfer pasta salad to tostada shell bowl; garnish with tortilla strips and reserved avocado wedges.

Nutrition
Nutrition information per serving: Calories 220, Fat 4g, Protein 13g, Digestible carbs 8g

Serves
12 servings

Variations
no information available