Title: Pasta & Grapefruit Salad
Categories: Salad Pasta
Yield: 4 Servings

8	oz	Dried tiny pow tie or other small pasta
1	lb	Pkg frozen petite peas, thawed
1	c	Chopped celery
1/2	c	Thinly sliced green onions
1/2	c	Chopped fresh mint leaves
3	lg	Grapefruit
1/2	ts	Grated lemon peel
2	tb	Lemon juice
1/2	ts	Minced fresh hot chili
		Fish sauce or salt
8	lg	Butter lettuce leaves, rinsed and crisped
1/2	lb	Thinly sliced cooked ham
		Fresh mint sprigs

In a 5 to 6 quart pan, bring about 3 quarts water to a boil on high heat. Add pasta and cook, uncovered, just until barely tender to bite, about 5 minutes. Drain. Immerse pasta in cold water. Drain pasta when cool.

In a large bowl, combine pasta, peas, celery, onions and chopped mint.

Cut peel and white membrane from grapefruit. Over another bowl, to catch juice, cut between membrane to remove fruit segments. Add segments to pasta mixture. Squeeze membrane over juice bowl. Measure collected juice - you'll need about 1/2 cup. Add lemon peel and juice to the 1/2 cup grapefruit juice. Add juice mixture, chili and fish sauce to taste to pasta mixture and mix gently.

Arrange lettuce leaves on 4 dinner plates. Spoon the pasta mixture equally onto lettuce. Roll ham slices and set on plates. Garnish with mint sprigs.

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