Fiesta Shrimp Pasta Salad

• 2 c. spiral twist multi-colored pasta
• 1/2 c. sliced red and yellow peppers
• 1/2 c. sliced celery
• 1/2 c. sliced red onion
• 1 c. broccoli florets, blanched
• 1/2 c. pitted black olives, halved
• 2 c. cooked shrimp (whole or halved)
• 1/2 c. grated Parmesan cheese
• 1 cherry tomato (per person)
• good Italian salad dressing to taste
• 1 tsp. oregano

1. Cook pasta according to package directions.
2. Rinse immediately with cold water and drain well.
3. Toss with remaining ingredients, except tomatoes.
4. Pour dressing over all and add oregano.
5. Toss again. May serve at room temperature or chilled.
6. Good made the night before.
7. Spoon salad onto lettuce lined plate.
8. Slice tomatoes in half and place on top of each serving.
9. Serves 8 to 10.

multicolored pasta, peppers, celery, red onion, broccoli florets, black olives, shrimp, parmesan cheese, tomato, italian salad dressing, oregano

Taken from www.cookbooks.com/Recipe-Details.aspx?id=506005 (may not work)