Pasta Salad With Seafood (Low GI with omegas/fatty acids and anti-oxidants)

(serves 2 athletes with leftovers for tomorrow if you make enough pasta!)

• Fusilli or similar pasta, cooked
• 1 tin of crab meat, drained
• 1 tin of tuna, drained
• 500 g or so of cooked shrimp
• Green capsicum, diced (contains Vit C, which will help with the absorption of the iron in the spinach)
• Yellow onion, diced
• 2 stalks of celery, diced
• Peas
• ¼ cup or less of mayo (I prefer Thomy brand – some saturated fat, but no artificial anything/colours/numbers)
• 2 tbsp of a sweet pickle relish (”mustard pickle”)
• a bit of mustard to taste
• Optional: 4 hard boiled eggs, sliced
• Raw spinach

Instructions:

1. Mix seafood in a bowl and then add capsicum, onion, celery, and peas.
2. Add pasta and toss.
3. In another bowl, stir together the mayo, relish, and mustard.
4. Add to pasta and toss.
5. Line plate with spinach and put pasta salad on top