Recipe - Patio Pasta Salad

2 cup Cooked pasta; (shells,
tortellini,
; etc.) drained
1 cup Zucchini slices
1 Red pepper; seeded and cut
into
; julienne strips
1 cup Sliced mushrooms
1 Egg; beaten
6 tablespoon Grated Parmesan cheese
2 tablespoon Olive oil
1 tablespoon Cider vinegar
1 Clove garlic; minced
One half teaspoon TABASCO brand Pepper Sauce
One half teaspoon Dry mustard
One fourth teaspoon Salt
One half cup Coarsely chopped walnuts

In large bowl, combine cooked pasta, zucchini, red pepper and mushrooms. In
small bowl, combine egg, cheese, oil, vinegar, garlic, TABASCO® sauce,
mustard and salt; mix well. Pour dressing over pasta mixture; mix well.
Cover. Refrigerate several hours or overnight to blend flavors. Sprinkle
with walnuts just before serving. Makes 4