1/2 lb. (spiral) pasta, tricolored is optional
1 Pint of oysters
2 ribs of celery and leaves
1/2 cup sliced, black olives

1 red pepper
1 green pepper
1 hot yellow pepper
Dressing of your choice,
optional: parsley, onion

Cook pasta, drain and cool. Poach oysters, drain and cool. If large oysters are used, cut into bite-sized pieces after they are firmed. Slice olives and dice celery and peppers. In medium bowl, combine all ingredients. Add dressing of your choice and toss lightly.

	OYSTER TIDBITS:
	Fresh oysters are pleasingly plump and have a healthy, creamy color.