1 box (12 ounces) Tri Color Rotini pasta, cooked according to package directions and cooled
1 pint grape tomatoes, cut in half
1 medium cucumber, peeled, seeded and chopped
8 scallions, white and green parts, thinly sliced
1 cup frozen peas, thawed
2 ribs celery, finely chopped
1 green pepper, finely chopped
1 can large black olives, drained and cut in half
1 pound medium shrimp, peeled and deveined (optional), boiled for 3-4 minutes or until pink and then chilled
6-8 ounces Swiss cheese, cut in small cubes (optional)
8 ounces fat free poppy seed dressing
8 ounces fat free creamy Italian dressing
In large bowl, toss together pasta, tomatoes, cucumber, scallions, peas, celery, green pepper, olives shrimp and cheese until well blended.
In medium bowl, mix together dressings, pour over salad mixture and blend well.
Chill for at least one hour, stir before serving.