Shrimp And Veggie Salad

1 cup rotini pasta
1 pkg (16 oz) frozen carrot and snap peas
1/2 cup honey mustard salad dressing
1 cup grape tomatoes, cut in half
1 pkg (9 oz) frozen cooked shrimp, thawed and drained
salt and pepper to taste

Cook rotini in a big pot of water with salt, as directed on package.
Meanwhile, put carrot and snap peas in a large colander.  (You're going to drain the rotini over these veggies)
When rotini is cooked, drain over the veggies in colander, shake, draining well.
When completely drained, dump the rotini/veggies into a large bowl.
Stir in the salad dressing, and mix well.
Add the tomatoes and the thawed shrimp, toss to combine.  If you need to add a little more dressing, you can do that now.  Taste and add salt and pepper if desired.
Cover bowl and put in refrigerator for at least 1 hour.
Take out of refrigerator and mix lightly again, then let sit for 5 to 10 minutes before serving.
Serve chilled.
Serves 4 to 6.