Confetti Salad - cooking recipe

Ingredients

2 1/2 c. (8 oz.) small shells (uncooked)
3/4 c. bottled Italian dressing
3/4 c. mayonnaise or salad dressing
1 tsp. salt
1/4 tsp. pepper
4 oz. Cheddar cheese, cubed
1 c. chopped fresh raw cauliflower
1/4 c. chopped celery
1 Tbsp. chopped parsley

Preparation

Cook shells according to package; drain.
Rinse until cool and drain well.
Combine Italian dressing, mayonnaise, salt and pepper.
In a large bowl, blend well.
Add all ingredients to dressing mixture.
Toss lightly until evenly coated.
Chill.