Shelly's Recipe

TRI-COLOR ITALIAN ROTINI PASTA SALAD

Category: Pasta Salads

1 pkg of tri-color rotini pasta
1 lb boiled shrimp, fresh or frozen (not canned), optional
1/2 of a medium red onion, chopped
1 stalk celery, chopped
1/2 of a medium green bell pepper, chopped
1/2 of a medium red bell pepper, chopped
1 can of medium pitted black olives, sliced
1 cup Italian dressing
1 tomato, seeded and chopped
Parmesan cheese, to garnish
Crumbled bacon, to garnish, optional

If using fresh or frozen raw shrimp, boil in water, salt, liquid crab boil and lemon for about 4 minutes or until shrimp turns pink. Drain and set aside to cool; peel. You'll add these at the end. If you're using the frozen precooked shrimp, you'll just need to thaw them, then add them in.

Boil the pasta according to pkg directions. Drain, rinse well and set aside.

To the drained pasta, add all of the chopped vegetables, except for the tomatoes. Stir in the Italian dressing and mix all together well. Add the cooked and cooled shrimp and gently toss. Cover and refrigerate for 6 hours or overnight.

Just before serving, add the chopped tomato, toss and then sprinkle the top with Parmesan cheese and crumbled bacon, because everything is better with bacon! Store in the fridge and refresh with additional Italian dressing as needed.