Seafood Pasta Salad - serves 6

1 10-ounce package dry pasta
2 cups cooked seafood, skin and bones removed
1 small red onion, finely chopped
1 medium red, green or yellow bell pepper, chopped
4 to 5 radishes,finely chopped
1 cup frozen green peas, defrosted
1/4 cup minced fresh basil or 2 tbsp dried basil
1/4 cup minced fresh parsley

Garnish:
1 small head romaine lettuce, rinsed and dried
2 small tomatoes, cut into wedges

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

Cook pasta according to package directions, omitting salt. Drain and rinse undercold running water until pasta is cool.
In a large bowl, combine pasta, seafood, onion, pepper, radishes,peas, basil and parsley.
In a small bowl, mix together oil, vinegar,mustard, salt, 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.