Ingredients
3
cups uncooked rotelle pasta (8 ounces)
1
teaspoon grated lime peel
3
tablespoons lime juice
2
tablespoons canola or soybean oil
1
tablespoon honey
1/2
teaspoon ground cumin
1/2
teaspoon ground ginger
1/4
teaspoon salt
1
package (8 ounces) refrigerated flake-style imitation crabmeat
1
medium red bell pepper, cut into thin bite-size strips
1
medium mango, peeled, seeded and cubed (about 1 cup)
1/2
to 1 jalapeño chili, seeded and finely chopped
2
tablespoons chopped fresh cilantro
Preparation
Cook and drain pasta as directed on package. Rinse with cold water; drain.
Meanwhile, in small bowl, mix together lime peel, lime juice, oil, honey, cumin, ginger and salt. Set aside.
Gently toss pasta and remaining ingredients in large bowl. Pour dressing over salad; toss gently to coat. Cover and refrigerate at least 1 hour to blend flavors.
Mix all ingredients in small bowl until well blended.
