Fresh Gulf Shrimp and Pasta Salad

Fresh Gulf Shrimp and Pasta Salad

10 ounces seashell pasta

1 1/2 cups or 1/2 pound of cooked fresh gulf shrimp peeled and deveined

3/4 cup chopped frozen (thawed) artichoke hearts or peas

1/2 cup finely chopped celery

1/2 cup diced red bell pepper

1/4 cup chopped onion

1 teaspoon chopped garlic

Dressing

1/2 cup mayonnaise or mircle whip

3 tablespoons grated parmesan cheese

1 tablespoon lemon juice

1/2 teaspoon dried Italian seasoning

1/8 teaspoon ground white pepper

Cook pasta al dente according to package directions.  Drain, Rinse with cool water and drain again.

Return the pasta to the pot, and add the seafood and vegetables.  Toss and mix well.

To make the dressing, place all the ingredients in a small bowl, and stir to mex well.  Pour the dressing over the pasta mixture, and toss till mixed well.

Place salad in a large bowl, cover and chill for at least 2 hours before serving.

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