2 c. corkscrew (fusilli) pasta
1 can chopped water chestnuts or chopped cauliflower (for crunch)
1 c. chopped fresh parsley
1/2 c. green onions, chopped (or Florida Sweet)
1/2 c. olives, chopped (either black or stuffed)
1/2 c. radishes, chopped
1/2 c. sweet red pepper, chopped
2 grated carrots
1 lb. sm. cooked shrimp

Cook pasta. Make a dressing to your taste using Italian dressing, mayonnaise and sour cream. You can be very flexible with the ingredients and amounts in this recipe. I use Paul Newman's dressing with the Hellmann's mayonnaise and sour cream. The main idea is to make the salad colorful.