2 1/2 c. uncooked rotelle pasta
1 lb. med. shrimp
1 c. pea pods, blanched, cut in half
1/2 c. scallions (green onions)
1 can ripe olives, sliced
1/2 c. Lemon Caesar Dressing (see recipe below)
1 1/2 c. cheesy garlic croutons
1/2 c. fresh grated Parmesan cheese
6 c. torn lettuce

Cook pasta and rinse. In large bowl combine pasta, shrimp, peas, onions and olives. Toss gently. Pour dressing in. Refrigerate 1 to 2 hours. Stir occasionally. Add croutons and cheese. Toss gently. Place 3/4 cup of lettuce and add salad.

LEMON CAESAR DRESSING:

1 tsp. grated lemon peel
3 tbsp. lemon juice
1 tsp. Dijon mustard
1 tsp. Worcestershire sauce
2 cloves garlic, minced
1/2 tsp. salt
1/4 tsp. pepper
1/2 c. olive oil
1 tbsp. sour cream