Spaghetti Salad III recipe

6 servings

22 ounces spaghetti

1 cup chopped celery

1 (4.5 ounce) can small shrimp, drained

1 onion, chopped

1 cup frozen green peas

1 (16 ounce) bottle ranch-style salad dressing

Break pasta in half and cook in a pot of boiling salted water until al-dente.

Drain and cool under cold water.

In a large bowl, combine the pasta, celery, seafood, onion and peas.

Toss with enough dressing to coat.

Refrigerate until chilled and serve.