PASTA SALAD WITH GREEN SAUCE

1 (16 oz) package short pasta, uncooked (spiral shaped works well)
1/4 pound shrimp (optional)
FOR THE MARINADE:
2 tablespoons oil
1/4 cup vinegar
1/2 teaspoon salt (or to taste)
1/8 teaspoon pepper
1 tablespoon sherry, optional
1 clove garlic, minced
FOR THE GREEN SAUCE:
(Double this sauce if you wish to have lots of dressing - also it keeps well and can be used on other salads)
1/4 cup white vinegar (or lemon juice)
1 to 2 tablespoon Dijon mustard
1/2 cup fresh basil, tightly packed (or 2 tsp dried basil)
3/4 cup parsley, chopped
1 to 3 clove garlic, minced
2 tablespoons oil
1 cup nonfat plain yogurt
ground black pepper
SALAD INGREDIENTS:
1 cup frozen peas, uncooked
1 cup broccoli, cut in small pieces
2 cups cherry tomatoes, halved
1 cup mushroom, sliced
1 cup zucchini, sliced
6 green onions, chopped
2 cups fresh spinach, torn into bite size pieces

THE DAY BEFORE SERVING:
Cook pasta in unsalted water. Drain and cool. Combine ingredients for marinade and mix with shrimp and cooked pasta. Refrigerate overnight. Place Green Sauce ingredients in food processor or blender and mix until smooth. Refrigerate.

JUST BEFORE SERVING:
Combine marinated pasta and shrimp with salad ingredients and toss. Add Green Sauce and toss.

Makes 10 servings as a main dish (about 20 cups)
Source: The New American Diet System by Sharon Badian by Sonja L. Conner and William E. Conner