Shrimp and Seashells Salad

3/4 lb. shrimp cooked and peeled

1 C. seashell pasta cooked and drained

1/4 C. onion finely chopped

3 T. red roasted pepper chopped

1/4 C. green pepper finely chopped

1/4 C. celery finely chopped

10 green stuffed olives sliced

1/2 t. salt

1 T. fresh lemon juice

3/4 C. ranch dressing

pepper to taste

Combine all ingredients in a large bowl. Toss lightly. Refrigerate for at least 1 hour.

Serve on a bed of shredded lettuce. Garnish with tomatoes and sliced boiled eggs.