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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.
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