I ate this growing up and it's still one of my favorite recipes ever (not quite spicy pretzel level, but it's pretty darn close), so I thought I'd share.
Shrimp Pasta Salad
1 box tri-color macaroni
1 1/2 lb shrimp
zesty italian dressing (1 bottle)
1/2 purple onion (chopped)
1 can black olive (optional)
Boil shrimp in crab boil as directed on crab boil package; drain, cool, and peel. Boil noodles and run through cold water afterward. In large bowl, mix noodles, shrimp, chopped onion, olives and italian dressing (I use about 2/3 bottle). Top with parmesan cheese. Refrigerate for 2 hours prior to eating.
Note: I'm a fatty and I top my bowl with extra italian dressing. Also, you can remove the shrimp or sub it for chicken, but I absolutely love shrimp, so would never do it any other way.
As soon as it's warm again next spring, I'll be breaking this recipe out once again. But for now, we'll be channeling all things college football and crock pots.
Until next time...