Shrimp Pasta Salad 1 (16 oz) pkg elbow macaroni 1 to 1 1/2 lbs cooked small shrimp (or 3 small cans) 1 (16 oz) pkg frozen peas, thawed 7 celery ribs finely chopped 1 small onion finely chopped 1 3/4 cup mayonnaise 3/4 cups french salad dressing 2 T sugar 2 T white wine vinegar 2 tsp paprika 1 tsp each salt, garlic powder and pepper Cook macaroni according to pkg directions; drain and rinse in cold water. In lg bowl comgine macaroni shrimp, ,celery and onion. In another bowl combine rest of ingredients. Pour over salad and toss to coat. Cover and refrigerate for at least 8 hours b/4 serving. **( I also made this with 3 cans of tuna and it turned out great!)
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