Bring a large pot of lightly salted water to a
boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain
and rinse under cold water.
Place pasta, crabmeat, red pepper, mango, cilantro and jalapeno in
a large bowl and set aside.
In a small bowl, whisk together the lime zest, lime juice, olive oil,
honey, cumin, ginger and salt. Pour over salad, toss to coat and let
sit in refrigerator for at least one hour before serving.
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