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2 c Pasta, tri-colored spiral 1/2 c Zucchini, sliced
1 c Shrimp, cooked 1/3 c White wine worcestershire
1/3 c Green pepper, diced 1/3 c Mayonnaise
1/4 c Carrots, sliced
4 servings
salt and pepper to taste
* cook pasta according to package directions
** 1 can (6 1/2oz.) tuna, drained and flaked can be used for shrimp.
*** Lea & Perrins White Wine Worcestershire Sauce.
In a mixing bowl, combine pasta, shrimp or tuna, bell pepper, carrots
and zucchini. Add Worcestershire, mayonnaise, salt and pepper and toss
lightly to combine. Refrigerate at least 30 minutes before serving.
1 c Shrimp, cooked 1/3 c White wine worcestershire
1/3 c Green pepper, diced 1/3 c Mayonnaise
1/4 c Carrots, sliced
4 servings
salt and pepper to taste
* cook pasta according to package directions
** 1 can (6 1/2oz.) tuna, drained and flaked can be used for shrimp.
*** Lea & Perrins White Wine Worcestershire Sauce.
In a mixing bowl, combine pasta, shrimp or tuna, bell pepper, carrots
and zucchini. Add Worcestershire, mayonnaise, salt and pepper and toss
lightly to combine. Refrigerate at least 30 minutes before serving.
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