Caribbean Crabmeat Pasta Salad

 

3

cups uncooked rotelle pasta (8 oz)

1

package (8 oz) refrigerated flake-style imitation crabmeat (surimi)

1

medium red bell pepper, cut into thin strips

1

ripe medium mango, seed removed, peeled and cubed

2

tablespoons chopped fresh cilantro

1/2

to 1 jalapeño chile, seeded, finely chopped

1

teaspoon grated lime peel

3

tablespoons fresh lime juice

2

tablespoons olive or vegetable oil

1

tablespoon honey

1/2

teaspoon ground cumin

1/2

teaspoon ground ginger

1/4

teaspoon salt

• 1 Cook pasta as directed on package. Drain; rinse with cold water to cool. Drain well.
• 2 In large bowl, place cooked pasta and remaining salad ingredients; toss gently to mix.
• 3 In small bowl, mix all dressing ingredients until well blended. Pour dressing over salad; toss gently to coat. Refrigerate at least 1 hour to blend flavors.