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.