2 cups Penne pasta (4 cups water + ½ tsp salt)
1 bag large cooked Shrimp divided in half
1/2 cup minced onion (white/red
1/2 cup celery
1/4 c. minced green olives
1/2 red bell pepper
1/4 wedge of apple
1 can Campbell's Cream of Shrimp Soup (do not cook)
1/2 pepper (or to taste)
2-3 shakes Tabasco Pepper

Cook pasta as directed on package. Drain. Place cooked pasta in bowl and add a tray of ice cubes to chill. Remove un-melted ice. Drain pasta for another 5-minutes.

Dice all vegetables and apple, then add to soup (medium size) bowl. Add pasta to vegetable mixture. Mix well.

Season with black pepper and Tabasco, and if desired, add a small amount of cracked pepper. Salt to individual taste.

Submitted by: Evelyn