Shrimp and Basil Pasta Salad

We constantly have company in the summer, so I'm always trying to come up with something new. I also love a lot of herbs and spices so if you find this recipe to intense, just adjust the amounts.

• Ready In: 30 mins
• Serves: 8-10

Ingredients

• 1  lb gemelli pasta, cooked
• 2 (4 ounce) cans baby shrimp, drained or 2  cups  frozen baby shrimp
• 8 -10  chopped fresh basil leaves
• 15  cherry tomatoes, sliced in 1/2
• 1⁄2  chopped red onion
• 1 1⁄2 cups light mayonnaise
• 1  diced red bell pepper
• 1 (6 ounce) can  olives, drained and sliced
• 1  cup  frozen peas
• 4  ounces mild cheddar cheese or 4  ounces havarti cheese, sliced and chopped
• 1  ounce  ranch dressing mix
• 2⁄3 ounce  Italian salad dressing mix

Directions

1. Mix mayo with 2 dressing packets.
2. Fold in all other ingredients one at a time leaving the shrimp for last.
3. Add salt and pepper if needed.
4. Cover and refrigerate at least 1 hour before serving.