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8 oz. corkscrew or fusilli pasta
3 tbsps. olive oil
2 cups small zucchini, thinly sliced (l large)
2 cups fresh mushrooms thinly sliced
l cup fresh green beans cut in l inch pieces
l lb. cooked shrimp (26-30 count)
l/2 tsp. micned garlic
l/2 tsp. salt
l tsp. Italian herb mix
l med red onion thinly sliced
l pkg cherry tomatoes cut in half
4 tbsps. Italian dressing base
4 tbsps. water
l cup sour cream
l cup mayo
5 tbsps. red wine vinegar
Cook pasta according to pkg. Rinse pasta with cold water and set aside. While pasta is cooking bring small pto fo water to boil, add green beans and cook approx. 5 mins. to partially cook. Drain and rinse. At this point you can cook the shrimp or make the recipe easier by buying cooked shrimp. Heat olive oil in large fry pan. Over med high heat cook zucchini in two batches. Saute slices until lightly bronwed. Remove to large bowl. Add mushrooms and beans to frying pan. Cover and cook until beans are just heated through about 3-5 mins. Add mushrooms and beans to the bowl of zucchini then add cooked pasta, shrimp, garlic, salt, Italian herb mix, onion and cherry tomatoes. Toss all ingredients together lightly to combine. In a separgate bowl mix 4 tbsps. Italian dressing base with 4 tbsps. water and let stand 5 mins then whisk with sour cream and mayo, Add the red wine vinegar and whisk again. Pour blended salad dressing over the pasta salad and mix gently and thoroughly. Serve right away or cover and refrigerate until ready to eat. Serves 6 to 8 Penzys

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