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Seafood Pasta Salad


2 cups Pasta, tri-colored spiral
1 cup Shrimp, cooked
1/3 cup Green pepper, diced
1/4 cup Carrots, sliced
1/2 cup Zucchini, sliced
1/3 cup White wine worcestershire
1/3 cup Mayonnaise

Salt and pepper to taste, cook pasta according to package directions. 1 can (6 1/2 oz.) tuna, drained and flaked can be used for shrimp. Lea and 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.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.