SHELLFISH AND PASTA SALAD

l2 oz. shell pasta; small, cooked
l/2 cup mayo
l/2 cup sour cream
4 tbsps. olive oil
4 tbsps. lemon juice
l tbsps. dill, freah, chopped
s&p to taste
l lb. shrimp, crab or lobster meat
Cook pasta according to directions and rinse in cold water. Drain well. In a spearate bowl mix mayo, sour cream, dill, lemon juice, oil and s&0-. Mix the cold, cooked seafood with the pasta. Add the dressing and mix well to make sure everything is well coated. Serve chilled over lettuce leaves.
Serves 6 Prodigy