Cajun Pasta Salad

Ingredients:

• 2 large avocado
• 2 large tomato
• ½ lb cooked rotini
• 3 crowns of broccoli
• 3 green onions, chopped
• 1 red bell pepper, chopped
• ½ C olive oil
• 1/3 C balsamic vinegar
• 1 tbs worcestershire sauce
• 1 tbs Louisiana hot sauce
• 2 tsp Chinese rice wine
• 1 tbs Tony Cacherie's or creole seasoning
• 1 tsp salt
• 1 tsp garlic powder
• 2 tbs parmesan cheese
• 24 black olives, chopped
• 2 cans smoked oysters, halved
• 1 tsp black pepper

Cook the rotini accoring to the package instructions and set aside. Cut the broccoli into flowerets and steam for three minutes or until tender. Peel, seed, and quarter the avocado and tomato and add chopped green onions, the broccoli, and the red bell pepper. Mix in the olives and the smoked oysters. Season with salt, pepper, and garlic powder, add the cooked rotini, and set aside.

In a separate bowl, add the olive oil, balsamic vinegar, worcestershire sauce, hot sauce, and rice wine. Whip the mixture into an emulsion using a wire whisk. Pour the emulsion over the top of the vegetables and pasta, mixing well. Add the parmesan cheese and Tony Cacherie's seasoning to the top and mix well. Chill for a couple of hours before serving.

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Michael Fritsche
mbf@fritsche.org

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