Shrimp Pasta Salad

Now that it's finally spring, I thought I'd post a favorite and simple salad. I have no idea who gave me the original recipe, but I have made some changes over time to suit our tastes. If the shrimp are bland, I marinate them for at least 30 minutes in Italian dressing. Drain and then combine with the other ingredients as posted. The preparation time does not include cooking and peeling the shrimp or the chilling time.

• Ready In: 15 mins
• Serves: 6-8
• Yields: 8 cups

Ingredients

• 1 (12 ounce) package rotini pasta (the colorful vegetable pasta makes a nicer presentation)
• 2  lbs  cooked peeled shrimp
• 1 (10 ounce) jar  marinated artichoke hearts, undrained
• 3⁄4 cup  grated cheese (I prefer to use Italian style cheeses, such as the blended mozzarella, Parmesan, etc.)
• 1  cup  prepared  ranch dressing
• 1  teaspoon garlic powder
• 1⁄2 cup red onion, choppedin large pieces
• 1⁄2 cup green onion, chopped
• 2  red bell peppers, chopped in large pieces
• 1  green bell pepper, choppedin large pieces
• 1 (16 ounce) can black olives, drained
•  salt
•  pepper

Directions

1. Cook the pata according to package directions; drain well.
2. Mix the pasta, shrimp, vegetables and olives.
3. Mix the ranch dressing, the salt, pepper, and garlic powder together.
4. Gently blend into the pasta mixture.
5. Chill at least two hours before serving.