Jamaican Seafood Salad

You can almost feel the tropical breezes as you savor each bite of this delicate seafood and pasta salad.

Makes 6 (1-cup) servings

6	ounces uncooked vermicelli noodles
6	ounces fresh or imitation crabmeat
4	ounces cooked medium shrimp
1	cup diagonally sliced yellow squash
1	cup diagonally sliced zucchini
1	tablespoon rice wine vinegar
1	tablespoon reduced-sodium soy sauce
1	tablespoon minced fresh cilantro
1	tablespoon lime juice
2	teaspoons dark sesame oil
2	teaspoons grated fresh ginger
1	teaspoon grated lime peel
1/8	teaspoon ground cinnamon

Cook noodles according to package directions, omitting salt. Drain and rinse well under cold water until pasta is cool; drain well.
Combine crabmeat, shrimp, yellow squash and zucchini in medium bowl.
Combine vinegar, soy sauce, cilantro, lime juice, sesame oil, ginger, lime peel and cinnamon in small bowl; pour over vegetable mixture.
Toss to coat evenly. Serve over noodles, chilled or at room temperature.

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