Selah-bration Pasta Salad

• 6 oz. uncooked vermacelli or spaghetti, broken up
• 1/2 cup green peas, fresh or frozen/thawed
• 1/2 cup sugar snap pea pods, fresh
• 1/2 cup thinly sliced zucchini
• 1/2 cup red and green bell peppers, slivered
• 1/2 cup red onion slices, separated into rings
• 1/2 cup celery, thinly sliced on diagonal
• 1/2 cup baby shrimp
• 1 cup Nalley's Real Mayonnaise
• 3 tablespoons wine vinegar
• 1 tablespoon Nalley's Horseradish Mustard
• 1/2 teaspoon sesame oil
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 clove garlic, small, minced
• 1/4 teaspoon dill weed
• 1 teaspoon prepared horseradish
• 1 tablespoon chopped parsley
• 1 teaspoon chopped chives
• 1 teaspoon Parmesan cheese

Cook pasta as directed; drain, rinse and drain again. In a small bowl combine dressing ingredients, blend well, refrigerate several hours or overnight. In large bowl combine vegetables, shrimp, pasta and dressing. Cover and chill one hour to blend flavors. Garnish with sweet gherkins, tomato wedges, hard salami cones and fresh parsley. Note: for a milder flavor, decrease Nalley's Horseradish Mustard to 1 teaspoon.