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1
Cook the pasta as instructed on the package. While it cooks, peel and devein the shrimp. (I used 31-40 count size. If you use larger shrimp, you may want to cut them into pieces AFTER grilling.)
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2
Marinate shrimp in the Italian salad dressing (in the refrigerator) while the pasta cooks and you chop everything else. You might not need a whole cup.
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3
In a large bowl, place the following ingredients:
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4
cucumber, peeled and sliced
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5
grape tomatoes (cut in half or leave whole)
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6
baby carrots, sliced into small pieces
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7
onion, finely sliced or diced (adjust amount to your liking)
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8
When the pasta is cooked, rinse it thoroughly under cold water. The colder it is, the better. I often throw some ice cubes into the colander as it drains to help cool it even more.
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9
Grill shrimp until they are opaque (maybe 5 minutes; longer if using larger shrimp). Cool shrimp thoroughly.
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10
Add well-drained pasta (first, check for ice cubes that may not have melted completely) to the large bowl.
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11
Pour peppercorn ranch dressing into the bowl and mix well using a large spatula. Add cheese and shrimp, then stir again. You may use more or less salad dressing if you like.
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12
Chill for another 15-30 minutes if necessary. It doesn't have to be ice-cold, but you don't want to serve it at room temperature either.
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13
Put onto a plate and serve. It's fine by itself as a hearty meal for two people. If you need to feed more people, you could probably get four servings out of it if you serve it with some fresh-baked bread.
