In a small bowl, add the sherry vinegar, mustard, shallots and sugar, salt and pepper, stir to combine. Gradually whisk in the oil until incorporated. In a large bowl, toss together the pasta shells, shellfish, tomato, carrots, and string beans. Pour approximately 3/4 of the dressing over the salad. Toss salad to coat with dressing. Reserve the remaining dressing. Refrigerate salad for at least 2 hours. Just prior to serving, toss salad with remaining dressing. Serve on a bed of red leaf lettuce.
Serves 8 as a side dish.
Cajun Country -- New Iberia, Louisiana