1 (16 oz.) pkg. Ditalini pasta
1 lb. medium-size shrimp
salt and pepper, to taste
1 orange bell pepper, chopped fine
1 (15 oz.) can black beans, drained
2 cucumbers, peeled and chopped
1 (15 oz.) can chopped stewed tomatoes, drained (Hunts)
1 cup (or more) Italian dressing (Kraft)

Cook pasta according to package directions (I add olive oil to the pasta while in rapid boil). Drain and set aside.

Sauté shrimp until pink with a dash of salt and pepper, then set aside until cool.

Finely chop the bell pepper and toss into bowl. Drain black beans and add to bowl. Peel and chop cucumber into quarter-sized chunks, add to bowl. Drain stewed tomatoes and add to bowl.

Once shrimp have cooled, peel, de-vein and chop in half then add to bowl. Add pasta and about 1 cup Italian dressing (you can use more or less dressing if you like - it's up to you). Toss all together and chill in refrigerator before serving.

Variation: Add any variety chopped onion and/or sliced black olives.

Submitted by: Trisha Morton