8 oz. (2 1/2 c.) uncooked rotelle pasta (lg. spiral macaroni)
1 lb. fresh or frozen med.-sized cooked shrimp, thawed
4 oz. (1 c.) pea pods, cut in half, blanched
1/2 c. sliced green onions
1 (2 1/4 oz.) can sliced ripe olives, drained
1/2 c. Lemon Caesar Dressing (see previous recipe)
1 1/2 c. Cheesy Garlic Croutons
1/2 c. freshly grated Parmesan cheese
6 c. torn romaine lettuce

Cook pasta to desired doneness as directed on package. Drain; rinse with cold water. In large bowl, combine pasta, shrimp, pea pods, green onions and olives; toss gently to combine. Pour dressing over salad; toss gently. Cover; refrigerate 1 to 2 hours to blend flavors, stirring occasionally.

Add croutons and cheese to salad; toss gently. Place 3/4 cup lettuce on each of 8 plates; top each with salad mixture. 8 servings.

TIP: To blanch pea pods, plunge into boiling water for 10 to 15 seconds, then into ice water.