Recipe: Seafood Pasta Salad (using shrimp or tuna, Lea & Perrins recipe)

SEAFOOD PASTA SALAD

2 cups uncooked tri-colored spiral pasta
1 cup cooked shrimp*
1/3 cup diced green bell pepper
1/4 cup sliced carrots
1/2 cup sliced zucchini
1/3 cup Lea & Perrins White Wine Worcestershire Sauce
1/3 cup mayonnaise
Salt and pepper to taste

Cook pasta according to package directions; drain.

In a mixing bowl, combine cooked 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.

*One 6 1/2 oz. can tuna, drained and flaked can be substituted for the shrimp.

Source: Lea & Perrins