1 (16 oz.) pkg. elbow macaroni
celery (the tender stuff from the center)
purple onion (the tender parts from the center)
green onion
1 can sliced black olives, drained
pimientos
ranch dressing (HIDDEN VALLEY®)
1 lb. cooked shrimp (or more!)
1 tbsp. parsley
1 tsp. garlic powder
1 tsp. basil
paprika (sprinkle just prior to serving)
salt and pepper, to taste (add to macaroni prior to mixing)

WHILE NOODLES ARE COOKING:

"Peel" celery (remove "strings" with potato peeler) and slice very thin. Chop purple onion, into small very thin pieces. Chop green onion. Open and drain black olives and pimientos (chop as needed). Place all ingredients in large bowl, and mix with ranch dressing.

Drain macaroni and rinse with cold water to stop cooking.

Slice half the shrimp into tiny pieces, Slice other half of shrimp, lengthwise, and add to ingredients.

Sprinkle spices directly onto macaroni and "stir". Add remaining ingredients, blend well, and get it into the refrigerator.

Note: I like to save 5 or 7 shrimp and several black olive rings to garnish the surface of my salad.

SERVE COLD! Yummy!

Submitted by: Favorite Auntie