1.In a microwave-safe casserole dish,combine carrots,peas,and 1/4 cup of dressing. Microwave on high until the peas are defrosted,and the color of the vegetables brightens.This should be about 2 or 3 minutes.Stir the vegetables after 1 minute.Set them to the side for a while.

2.In a 9-inch glass dish,combine the scallops and shrimp.Sprinkle them with basil,then cover the dish with plastic wrap.Set the power level on the microwave down to 70%,and cook the seafood for 3 to 5 minutes,stirring every few minutes.The scallops and shrimp will be done when they are opaque (meaning not see through.) Drain off the water and juices,and stir the seafood into the vegetable mixture.Then add the zucchini and mushrooms.Cover the whole mixture and refrigerate it for an hour.

3.After chilling,mix the rotini noodles into the mixture.Combine the remaining 2 tablespoons of dressing with the salt and pepper,and pour it over the salad.Toss the salad gently to coat everything with dressing.

4The salad isn't ready to eat yet.Cover and refrigerate for at least 2 more hours.Now it's ready!