Seafood Pasta Salad
- 12 to 16 oz. rigatoni, large shells, rotini or your favorite pasta
- 1-4 to 1/2 cup white wine vinegar
- 3 to 4 tablespoons franks hot sauce
- 1 teaspoon old bay
- freshly cracked pepper
- 1/2 large sweet onion
- 4 green onions
- 1 stalk celery
- 1/2 green pepper
- 1/4 head white cabbage
- 1/2 to 3/4 cup mayonnaise
- 8 to 12 oz. cooked shrimp or crab (can be imitation)
Cook pasta until it's done but not squishy. Be sure to add salt to the water. Drain and rinse with cold water in a colander. Transfer to a large mixing bowl.
Add vinegar, hot sauce, old bay and cracked pepper to the pasta while it's still a bit warm. The addition of these ingredients at this stage will help flavor the pasta.
Chop onion into thin slices. Thinly slice green onions on the bias. Cut celery into thirds lengthwise and then slice thinly on the bias. Chop the green pepper into small pieces. Finely shred the cabbage. Add vegetables and mayonnaise to pasta and toss.
Rinse and drain shrimp or crab. Cut into bite sized pieces if necessary. Gently mix into pasta salad.
Chill for 2 hours.
