1/2lb Rotini, cooked
1lb medium shrimp, cleaned and cooked
10oz frozen peas, thawed and drained
½ cup green pepper, diced
½ cup celery, chopped
½ cup(1 can) sliced water chestnuts
¼ cup chopped red onion
½ cup sour cream
2 tbsp light mayonnaise
1 tbsp horseradish
1 tbsp white wine vinegar
1 tsp Dijon mustard
1 tsp dried basil
In a large bowl combine the pasta, shrimp, peas, peppers, celery, water chestnuts and onion; mix well.
In a separate small bowl mix the sour cream, mayonnaise, horseradish, vinegar, mustard and basil; whisk together until well blended.
Refrigerate the salad and the dressing separately until ready to serve.
Just before serving toss the salad with the dressing.