Italian Pasta Summer Salad - cooking recipe

Ingredients

cooked shrimp
1 (16 oz.) box macaroni twists
1 (16 oz.) bottle Zesty Italian dressing
1 (6 oz.) can pitted black olives, drained
1 (16 oz.) can chickpeas, drained
1/2 lb. fresh mushrooms, sliced
7 oz. jar artichokes, drained
3 chopped green peppers
1 (8 oz.) pkg. shredded Cheddar cheese
Parmesan cheese to garnish
1 bunch green scallions, chopped
1/4 head medium iceburg lettuce, shredded
1 pt. cherry tomatoes, sliced
3 stalks celery, chopped

Preparation

Twenty-four hours before serving, cook macaroni twists according to box directions.
Drain, rinse and cool.
Put in large bowl and marinate overnight in Italian dressing.
The following day, combine all other ingredients except Parmesan cheese.
Chill until ready to serve.
Sprinkle Parmesan cheese over top just before serving.
Serves 16 people, must do ahead.
Prepared in one half hour; cooking time 10 minutes.
This salad could be served with anything.
It is actually good without shrimp, too.