Shrimp Salad

From the kitchen of Shirley Elliott Port O'Connor, TX

1.5 pounds boiled shrimp
2 cups uncooked pasta
1/2 cup mayonnaise

If shrimp are small-use as is. If shrimp are large-cut to bite-sized pieces.

Elbow macaroni and rotini (spiral) pasta both work very well. Sometimes I use a cup of each. Colored pastas really dress it up.

Cook pasta per package instructions, drain and set aside.

Chop:
1-medium sweet onion
1-medium green bell pepper
1/2 cup green or black olives
1/4 cup pickle relish (dill or sweet) to suit your taste

In large bowl, mix all ingredients.
To serve, place on bed of lettuce with tomato wedges and crackers.

Notes:
-You can include any vegetable that suits your taste.
-Recipe can be doubled or tripled to serve large groups.
-Keeps well in refrigerator three to four days.