California Seafood Shell Pasta Salad

• 16 oz. shell-shaped pasta
• 1/2 lb. swordfish, steamed
• 1/2 lb. salmon, steamed
• 1/2 lb. steamed shrimp, shelled or imitation shrimp
• 1/2 lb. steamed lobster or crab pieces or imitation lobster/crab
• 1/2 c. water chestnuts
• 1 c. sliced celery
• 1 c. mixed yellow, red and green mango peppers
• 1/2 c. chopped green onions
• 1/2 c. sliced ripe olives (optional)
• 1 (8 oz.) bottle low-fat oil and vinegar salad dressing
• 2 Tbsp. fresh thyme (lemon thyme if available) or dill
• 1 large loaf San Francisco sourdough bread or crusty French

1. Cook pasta.
2. Mix with dressing, herbs and chopped onions.
3. Mix well.
4. May be prepared several days ahead to this point.
5. Steam seafood lightly; separate into large bite-size chunks.
6. Add to pasta mixture with remaining ingredients and chill.
7. Shortly before serving, add to hollowed-out sourdough bread bowl.

shellshaped, swordfish, salmon, steamed shrimp, lobster, water chestnuts, celery, mixed yellow, green onions, olives, oil, thyme, bread

Taken from www.cookbooks.com/Recipe-Details.aspx?id=245204 (may not work)