1 (10 oz.) pkg. dry pasta
2 c. cooked seafood, skin and bones removed
1 sm. red onion, finely chopped
1 med. red, green or yellow bell pepper, chopped
4 to 5 radishes, finely chopped
1 c. frozen green peas, defrosted
1/4 c. minced fresh basil or 2 tbsp. dried basil
1/4 c. minced fresh parsley

DRESSING:

3 tbsp. olive oil
1/4 c. herbed wine or white vinegar
1/2 tsp. Dijon mustard
1/4 tsp. salt (optional)
Freshly ground black pepper to taste

GARNISH:

1 sm. head romaine lettuce, rinsed and dried
2 sm. tomatoes, cut into wedges

Serves 6. 1 1/3 cups per serving. Cook pasta according to package directions, omitting salt. Drain and rinse under cold running water until pasta is cool.

In large bowl, combine pasta, seafood, onion, pepper, radishes, peas, basil and parsley. In a small bowl, mix together oil, vinegar, mustard, salt and pepper. Add to the pasta mixture; toss lightly to combine. Store refrigerated. Serve at room temperature or chilled.

For an attractive presentation, line a serving bowl or a platter with lettuce, fill with pasta and top with tomato wedges.