Cold Pasta Salad

Cold Pasta Salad 1 pound pasta twists 8 ounce cooked shrimp or chicken 1/2 cup marinated mushrooms 1/2 cup frozen peas 1/2 cup shredded carrots 1/2 cup diced cheese 3 tablespoon chopped parsley 1/2 cup olive oil 1/4 cup fresh lemon juice 2 anchovy fillets, chopped 2 tablespoon finely chopped garlic salt and freshly ground pepper Cook pasta according to directions. Rinse quickly to stop cooking and place in large serving bowl. Add coarsely chopped shrimp or chicken or both. Cook peas until not quite done drain and rinse in cold water. Add to pasta along with mushrooms and other veggies and cheese. Mix olive oil, lemon juice, chopped anchovies and parsley in a separate bowl and add to pasta. Toss everything together until pasta is well coated. Let sit in refrigerator for 2 hours. Season with salt and pepper and serve over beds of lettuce with lemon wedges.