1 (12 oz.) box pasta shells or ruffles
1 (8 oz.) pkg. frozen tiny shelled shrimp, thawed and cooked
1 sm. pkg. Velveeta cheese, cut 1/4 inch squares
1/2 c. green pepper, finely chopped
1/2 c. onion, finely chopped
1/2 tsp. celery seed
1 c. coleslaw dressing (Marzettiis' recommended)

Cook, drain and cool pasta according to box directions. Mix pasta, shrimp, cheese, celery seed, green pepper, and onion well. Add coleslaw dressing. May add more or less according to taste.