Seafood Pasta Salad

• 1/2 c. olive oil
• 2 Tbsp. raspberry vinegar
• 1 tsp. shallots, minced
• 1 tsp. garlic, minced
• 2 Tbsp. or more chopped basil
• 1 tsp. salt
• 1 tsp. Dijon mustard
• 1/2 c. chopped red onion
• 1/2 c. finely sliced celery
• 1/2 c. chopped Italian parsley
• 1 c. seeded and chopped Roma tomatoes
• 1/2 c. English (thin skinned) cucumber, halved lengthwise and sliced
• 1 c. crabmeat
• 1 c. bay shrimp
• 1 lb. linguine or spaghetti, cooked
• 2 c. mayonnaise
• 4 tsp. curry powder
• 1/4 tsp. garlic powder
• 4 Tbsp. sour cream
• 2 (12 1/2 oz.) cans tuna (oil or water packed), drained
• 2 (10 1/2 oz.) pkg. frozen peas, thawed
• 2 c. chopped celery
• 2 (8 oz.) cans water chestnuts, drained and chopped
• 2 c. chopped fresh pineapple
• 5 oz. can chow mein noodles
• 16 small artichokes

1. Mix mayonnaise, curry powder, garlic powder and sour cream together in medium bowl.
2. Coarsely flake tuna in a large bowl.
3. Add peas, celery, water chestnuts and pineapple.
4. Toss lightly with dressing.
5. May be refrigerated overnight.
6. Cook artichokes; remove core and stuff with tuna salad.
7. Right before serving, toss chow mein noodles into salad.
8. Serves 14 to 16.

olive oil, raspberry vinegar, shallots, garlic, basil, salt, mustard, red onion, celery, italian parsley, tomatoes, cucumber, crabmeat, bay shrimp, linguine, mayonnaise, curry powder, garlic powder, sour cream, tuna, frozen peas, celery, water chestnuts, fresh pineapple, noodles, artichokes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=396800 (may not work)