Pita-filled Shrimp and Fruit Pasta Salad

Description
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Gibson Estate in Quinlan, Texas in 1981.
 * Contributed by Catsrecipes Y-Group

Ingredients

 * 1 cup uncooked macaroni
 * 6 ounces shrimp cooked and peeled
 * ½ cup celery sliced
 * ⅓ cup green bell pepper chopped
 * 1 peach thinly sliced
 * 1 nectarine thinly sliced

Dressing

 * 2 tablespoons olive oil
 * 2½ tablespoons white wine vinegar
 * ½ teaspoon Dijon mustard
 * 1 small garlic clove minced
 * 4 pita pockets

Directions

 * 1) Cook the macaroni according to package directions then drain and rinse with cold water.
 * 2) Combine all the dressing ingredients in a medium bowl then add shrimp, celery, pasta and green pepper to the dressing.
 * 3) Mix gently then cover and refrigerate for several hours.
 * 4) Line pocket bread with fruit slices and fill with salad mixture.