Shrimp Salad Supreme - cooking recipe

Ingredients

20 large shells pasta, cooked ala dente (soft but still firm)
2 lb. baby popcorn shrimp, thawed, well drained and squeezed
2 stalks celery, diced fine
1/2 c. onion (medium-sized), chopped fine
1/8 c. Dijon mustard
1 1/4 c. mayonnaise
Belgian endive (as much as needed)
5 hard-boiled eggs, cut in half, chopped up (separate whites from yolks)
1/2 c. parsley, chopped
salt and pepper to taste
1 head fresh lettuce
1 pt. large, fresh mushrooms, washed and sliced
1/2 lb. American cheese, cubed
1/2 lb. Muenster cheese, cubed
1/2 pt. cherry tomatoes
1 stalk fresh broccoli, coarsely chopped
1/2 head cauliflower, cut into bite size pieces
1 c. celery, coarsely diced
1 stick hard pepperoni, sliced in thick circles
1 bottle Ranch buttermilk dressing

Preparation

Slice head of lettuce into bite size pieces.
Place in a large salad bowl.
Add other ingredients, including cheese, mushrooms, celery, broccoli, cauliflower, cherry tomatoes and pepperoni.
Mix well.