Seafood Salad

2 1/2 -12 oz. bags Tomato & Spinach Macaroni Twirl Noodles, cooked
16 oz. shrimp (fresh & boiled until pink)
2 lbs. white fish, chunked and broiled until tender, but not dry
3 stalks of celery, sliced across thin (paper thin)
1 medium size onion, chopped fine
1 cup Kraft Italian Dressing
1 1/3 cup Oil & Vinegar Dressing

Leftover (any) baked fish, mash up in lg. bowl
Chopped onions
Green onion for color
1/2 c. dill pickle relish
1/3 c. pimento
1/4 c. or so Poupon mustard

Mix and serve with crackers.