2 bags or boxes of Rotini pasta
1 large bottle Ranch dressing
1/2 large bottle Italian dressing
1 small can sliced black olives
1 small jar sweet pickle relish
1 bell pepper, chopped
1 purple onion, chopped
Zatarain or Tony Chachiere seasoning
1 lb. shrimp, boiled, seasoned and deveined
1 container cherry tomatoes, cut in half
Boil Rotini pasta al-dente. Drain and cool.
In a large bowl, combine all other ingredients except the cherry tomatoes.
Mix well and taste for correct seasoning.
Add cut cherry tomatoes last.
Note: Make at least a day before you need to serve it as the longer it sits, the better it tastes. Makes a very large amount, but it does keep a long time. Can be made with fat-free or low-fat dressing with no effect on taste.