Shrimp and Pasta Salad Recipe

1 pound sea shell pasta
1 small red onion, diced
1 red or yellow bell pepper, diced
1 ripe tomato, diced
1 (2 1/4-ounce) can sliced black olives
2 tablespoons olive oil
1 pound peeled shrimp
2 to 3 cloves garlic, minced
Salt and pepper to taste
1 cup Italian dressing

Cook the pasta, rinse, and set aside. Chop the onion, bell pepper, and tomato. Place them in a bowl to chill with the pasta. Drain the olives, and add them to the pasta. Heat the olive oil in a skillet. Add the shrimp and minced garlic. Season with the salt and pepper. Stir fry until the shrimp turn pink (about 3 to 5 minutes). Do not overcook. Remove them from the hot skillet, and allow them to cool. Stir the cooled shrimp into the pasta mixture. Pour the Italian dressing over all, and mix until well coated. Chill for 1 to 2 hours before serving.

Yield: 10 servings

Tips From Our Test Kitchen:
Serve this salad over a bed of spinach with warm garlic toast on the side.