Recipe: Party Pasta Salad (with avocado, shrimp, and crab)

PARTY PASTA SALAD

16 ounces Dreamfields Penne Rigate, uncooked
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 (6 to 8 ounces) can canned shrimp, drained
1 (6 to 8 ounces) can canned crab, drained
Multicolored (red, blue, yellow) corn tortilla strips
Large tostada shell, for serving

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

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

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.

TO SERVE:
Transfer pasta salad to tostada shell bowl; garnish with tortilla strips and reserved avocado wedges.

Servings: 12
Source: Dreamfields Pasta