Summer Harvest Salad

• 1 (4 ounce) package macaroni, raw (Ronzoni whole wheat pasta)
• 1 cup broccoli floret
• 1 (6 ounce) package shrimp, precooked (bought frozen then thawed)
• 1 small tomatoes, chopped
• 1 cup spinach, chopped (bought frozen then thawed)
• 13 cup red onion, chopped
• 12 teaspoon salt (optional)
• 12 cup Italian salad dressing, bottled (lowfat or light)
• 2 teaspoons dried Italian seasoning
• 14 teaspoon red pepper flakes
• 1 hard-boiled egg, grated (white only)

1. Prepare macaroni, per package, adding the broccoli during the last 4 min of the cooking time; Drain.
2. In a large bowl, combine the macaroni/broccoli with the shrimp, tomato, spinach and onion --.
3. In a small bowl, combine the salad dressing, italian seasoning, salt and red pepper flakes --.
4. Add this mixture to the pasta mixture and toss to coat well; garnish with the egg.
5. Cover and chill 2 hours; toss again before serving.
6. NOTE: this is a very light salad, hence the small amount of dressing -- the dressing is only intended to enhance the salad, not to drown it ;-).
7. NOTE: prep time covers the veggie chopping and pasta cooking; cooking time covers the assembly and chilling of the salad.

macaroni, broccoli floret, shrimp, tomatoes, spinach, red onion, salt, italian salad dressing, italian seasoning, red pepper, egg

Taken from www.food.com/recipe/summer-harvest-salad-152088 (may not work)