Shrimp & Pasta Salad

Ingredients

• 1 lb shrimp (51-60 count), peeled
• 1 lb rotini pasta, cooked, drained and cooled
• 3-4 medium carrots, peeled and sliced
• 1 large cucumber, quartered, then sliced
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 2 6-oz. jars marinated artichoke hearts, drained
• 1 15-oz. can olives, drained
• ½ cup grated parmesan; extra for topping
• Italian dressing (the richer the better)
• Pepper
• Seasoning mix (for shrimp)
• 1 Tbsp olive oil

Instructions

Heat olive oil in a skillet; season with spice mix and sauté until cooked thoroughly—2-3 minutes each side. Remove from stove and set aside. In a large bowl, mix vegetables, pasta and parmesan.

Serve pasta mix in a bowl, topped with dressing, then additional parmesan and shrimp.

Note: By individually mixing each bowl with the dressing, the pasta mix can be preserved for leftovers.