SEAFOOD PASTA SALAD


2 cups tricolor pasta cooked according to package instructions
2 cups cooked shrimps, or shrimps and lobster
1/4 cup green bell pepper finely diced
1/4 cup carrots, julienne and chopped in very small cubes
1/2 cup zucchini, sliced
2tb white Worcestershire sauce
2tb balsamic vinegar
1/3 cup mayonnaise
Salt and pepper to taste


In a mixing bowl combine pasta, shrimps, bell pepper, carrots and zucchini. Add Worcestershire, balsamic vinegar, mayonnaise, salt and pepper and toss lightly to combine. Refrigerate at least 30 minutes before serving.