Shrimp Pasta Salad

10 ounces dried campanelle pasta, spaghetti, or bow-ties (about 3 cups)
1-1/2 pounds cooked, peeled, and deveined shrimp
1 cup chopped celery
1/2 cup chopped red onion
1/2 cup chopped green sweet pepper
1 2-1/4-ounce can sliced pitted ripe olives, drained
4 roma tomatoes, cut into thin wedges
1 recipe Citrus Vinaigrette (see recipe below) or 1-1/4 cups bottled Italian salad dressing

1. Cook pasta according to package directions; drain. Rinse with cold water; drain again.

2. In a large bowl combine pasta, shrimp, celery, onion, sweet pepper, and olives. Stir in tomato wedges. Pour Citrus Vinaigrette over pasta mixture and toss gently to coat. Cover and chill for 2 to 24 hours. Stir before serving. Makes 10 to 12 servings.

Citrus Vinaigrette: In a screw-top jar combine 3/4 cup grapefruit juice; 1/2 cup salad oil; 2 tablespoons honey; 1 tablespoon snipped fresh thyme or 1 teaspoon dried thyme, crushed; 1/4 teaspoon salt; and 1/4 teaspoon ground black pepper. Cover and shake well to mix.