Seafood Pasta Salad
Yield
4 servingsPrep
10 minCook
10 minReady
50 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
pasta
tri-colored spiral |
*
|
| 1 | cup |
shrimp, cooked
|
*
|
| ⅓ | cup |
green bell peppers
diced |
|
| ¼ | cup |
carrots
sliced |
|
| ½ | cup |
zucchini
sliced |
|
| ⅓ | cup |
white wine worcestershire sauce
|
* |
| ⅓ | cup |
mayonnaise
|
|
|
salt and black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
pasta
tri-colored spiral |
*
|
| 237 | ml |
shrimp, cooked
|
*
|
| 79 | ml |
green bell peppers
diced |
|
| 59 | ml |
carrots
sliced |
|
| 118 | ml |
zucchini
sliced |
|
| 79 | ml |
white wine worcestershire sauce
|
* |
| 79 | ml |
mayonnaise
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
Directions
Cook pasta according to package directions.
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.
