Lip-Smacking Linguini Salad With Horseradish Dressing

• 1 lb dry linguine
• 3/4 cup mayonnaise
• 3/4 cup light sour cream
• 1 tablespoon rice wine vinegar
• 1 teaspoon Dijon mustard
• 2 tablespoons horseradish (or more if you wish)
• 1/2 teaspoon dill weed (optional)
• 1 dash Tabasco sauce
• salt & freshly ground black pepper (to taste)
• 1 cup thinly sliced fresh mushrooms
• 2 cups small cauliflower florets
• 2 cups cooked baby shrimp (defrosted if frozen)
• 2 green onions, thinly sliced
• 2 hard-boiled eggs, peeled and quartered lengthwise

1. Put on a large pot of salted water to boil; when boiling, break linguini into thirds and drop into water.
2. Cook until pasta is al dente; drain, rinse with cold water, then leave in colander to drain well.
3. Meanwhile, prepare dressing: In a mixing bowl, whisk together mayonnaise, sour cream, vinegar, mustard, horseradish, dill weed (if using) and Tabasco sauce; taste and add salt and/or pepper if you wish.
4. In a large serving bowl, combine drained linguini with mushrooms, cauliflower florets, shrimp and green onions; add dressing (depending on how creamy you like your salad, you may not use it all) and combine well.
5. Arrange hard-boiled egg quarters around edge of bowl, cover, and chill until serving.

linguine, mayonnaise, light sour cream, rice wine vinegar, mustard, horseradish, dill, tabasco sauce, salt, mushrooms, cauliflower, shrimp, green onions, eggs

Taken from www.food.com/recipe/lip-smacking-linguini-salad-with-horseradish-dressing-36817 (may not work)