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Ingredients

1 1/4 lb.Pasta shells, cooked "al dente"
3/4 lb. Shrimp, cooked, diced
1 cup Cauliflower florets, fresh
1/3 cupCelery, finely diced
1/4 cupRed and green bell peppers, finely diced
1/4 cup Red onions, finely diced
2 Roma tomatoes, cut into strips
2-3 Scallions, minced
1 tsp. Parsley, minced
8 Fresh basil leaves, minced
1 cupZucchini, julienne cut (cut into thin strips)
Pesto dressing as needed(recipe follows)
Salt to season
Fresh Ground Black Pepper to season

Method
Prepare Pesto Dressing, reserve. In a large mixing bowl, combine cooked pasta shells, shrimp, vegetables and herbs. Add enough Pesto Dressing to coat salad ingredients. Season with salt and ground black pepper. Gently toss to evenly dress ingredients. Place in a serving bowl or on chilled salad plates for service.

Makes 4-6 Servings

Chef Larry's Pesto Dressing
Ingredients

1/2 cupMayonnaise
2 tsp.Pommery mustard
1/4 cupPesto (recipe follows)
1 tsp. Sugar
1/4 cupRed Wine Vinegar
1/2 cupOlive oil
2-3 dashes Worcestershire sauce
Salt to season
Fresh Ground Black Pepper to season

Method
Place mayonnaise, Pommery mustard, pesto, sugar, red wine vinegar and Worcestershire Sauce in a mixing bowl. Stir while incorporating olive oil. Season with salt and pepper.

Makes 2 cups

Chef Larry's Pesto
Ingredients

3 cups Basil leaves, fresh, stems removed
2 tsp. Garlic, chopped
3 oz.Olive oil
1/4 cupPinenuts, toasted
1/4 cupParmesan cheese, grated

Method
Place ingredients in a food processor. Pulse to chop basil leaves and pinenuts. Continue to mix in a food processor to blend flavors. Check for proper seasoning and adjust if necessary.

Makes 1 cup