#335 - Shrimp Pasta Salad

(by Shirley McNevich)

4 cups cooked and drained spiral or shell pasta
1 cup frozen peas - thawed
1/2 cup chopped green pepper
2 cups fine shredded cheese (your choice of type, such as mozzarella)
1/2 cup finely chopped onion
1/2 cup chopped red pepper
2 cups small frozen shrimp--thawed and drained on paper towels
2 cups ranch or peppercorn ranch dressing
2 cups halved cherry tomatoes
1/2 cup of Parmesan cheese

Cook pasta to desired texture. Cool pasta under cold running water and drain well. In large bowl combine pasta with all ingredients except cherry tomatoes and Parmesan cheese. Toss gently --mix well. Refrigerate 3-4 hours. If it seems dry, add more dressing--top with tomatoes and parmesan cheese before serving.