1/2lb Rotini, cooked
1lb large shrimp, cleaned, shelled and cooked
10ozfrozen peas, thawed and drained
½ cup chopped green pepper
½ cup chopped celery
1 can sliced waterchestnuts
¼ cup chopped red onion
½ cup sour cream
1tbsp white wine vinegar
1tsp Dijon mustard
1tsp dried basil
In a large bowl combine the pasta, shrimp, peas, peppers, celery, waterchestnuts and onion, mix well. Cover and refrigerate.
In a separate bowl mix the sour cream, mayonnaise, horseradish, vinegar, mustard and basil; mix until blended and refrigerate.
Toss the pasta with the dressing just before serving.