Cook pasta in large saucepan as directed on package, omitting salt and adding peppers to the boiling water for the last 2 min.; drain. Rinse with cold water; drain well. Place in large bowl.
Add mayo; mix lightly. Stir in shredded cheese and dressing. Refrigerate 20 min.
Heat greased grill to medium-high heat. Thread shrimp onto 8 skewers; brush with barbecue sauce. Grill 2 min. on each side or until shrimp are done.
Cover 4 plates with lettuce; top with pasta salad and shrimp skewers. Sprinkle with Parmesan.
Salad can be stored in refrigerator up to 8 hours before serving.
If using bamboo skewers, soak them in warm water 30 min. before using to prevent them from burning on the grill.
Calories From Fat
% Daily Value*
Total Fat 15g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 53g
Dietary Fibers 4g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.