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Mediterranean Seafood-Pasta Salad

salads, seafood, pastanoodle

1 pound penne or mostaccioli
3 tablespoons vinegar
1 tablespoon worcestershire sauce
1 1/2 teaspoon dijon mustard
3 garlic cloves; sliced
1/3 cup olive oil
2 tablespoons nonfat sour cream
3 plum tomatoes; sliced
1 tablespoon diced fresh basil
12 large pitted ripe olives; halved
1 cup sliced yellow bell pepper
8 ounces squid; sliced and cooked
1 pound fresh eastern oysters
--cooked and removed from shells
--or 1 pound bay scallops
1/3 cup crumbled feta cheese

1. Prepare pasta according to package directions; drain well. While pasta is cooking, whisk together vinegar, Worcestershire sauce, mustard, garlic, oil and sour cream. Toss pasta with dressing and place in tall, clear serving bowl. Layer tomatoes, basil, olives, yellow bell pepper, squid, oysters and cheese in the order listed. Serve immediately, or cover and refrigerate until ready to serve.

Note To cook squid, cut squid into 1-inch circles. Place in saucepan; cover with water or clam juice. Simmer about 10 minutes, until tender.

To cook scallops, place scallops in small saucepan. Cover with water. Bring to a boil; reduce heat and simmer 2 minutes.

Makes 6 servings. Preparation time: 20 minutes. Cooking time: 20 minutes.

Per serving: About 536 cal, 23 g pro, 65g car, 21 g fat, 35% cal from fat, 104 mg chol, 473 mg sod, 4 g fiber.

Busted by Gail Shermeyer <>

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Contributor: Low-Fat Meals, Vol. VI, #3

Yield: 6 servings

Preparation Time: 0:00

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