Seafood Pasta Salad

2 c Pasta, tri-colored spiral

1 c Shrimp, cooked

1/3 c Green pepper, diced

1/4 c Carrots, sliced

1/2 c Zucchini, sliced

1/3 c White wine worcestershire

1/3 c Mayonnaise

salt and pepper to taste * cook pasta according to package directions ** 1 can (6 1/2oz.) tuna, drained and flaked can be used for shrimp. *** Lea & Perrins White Wine Worcestershire Sauce. 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. BETTER HOMES AND GARDENS for free recipe booklet, write Lea & Perrins, P.O.Box 1579, Ridgely,