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 (24 1/2 oz.) can sliced ripe olives, drained
1/2 c. lemon Caesar Dressing (preceeding recipe)
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. 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.