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.