Recipe: California Garden Shrimp and Pasta Salad (using zesty Italian dressing)

CALIFORNIA GARDEN SHRIMP AND PASTA SALAD

12 ounces rotelle pasta, cooked and drained
1 pound cooked shrimp
2 large tomatoes, diced
1 green bell pepper, diced
1 red bell pepper, diced
1 purple onion, diced
1 cup thinly sliced baby carrots
1 cup broccoli flowerettes
1 cup cauliflower flowerettes
1 cup yellow summer squash (optional)
1/2 cup quartered mushrooms (optional)
2 cans (2 1/4 ounces each) sliced ripe olives
1 (16 ounce) bottle Kraft Zesty Italian dressing
1/4 cup grated Parmesan cheese
1 tablespoon sesame seeds
2 teaspoons poppy seeds
1 teaspoon paprika
1/2 teaspoon celery seeds
1/4 teaspoon garlic powder

Combine all ingredients in a large bowl, cover with plastic wrap and refrigerate overnight before serving.

Makes 10 to 15 servings
Source: Sandy Boling, Brinnon, WA
From: Dee, OK - 08-09-97