Title: Caper Egg Salad in Pasta Shells
Categories: Salad
Yield: 4 Servings

2	tb	Salad oil
16		Jumbo pasta shells; up to 20
		Green leaf lettuce; optional
		Celery leaves; optional -caper egg salad--
1/3	c	Sour cream
2	tb	Dijon mustard
2	tb	Capers; drained
3/4	c	Celery; sliced thin
3	tb	Green onions; sliced thin
6		Eggs; hard-boiled
		Salt and pepper; to taste

Fill a large bowl with about 2 quarts cold water; add oil and set aside. In a 5 to 6 quart pan, bring about 3 quarts water to a boil over high heat. Add pasta; let water return to a boil and cook, uncovered, until barely tender to bite (about 10 minutes). Or cook according to package directions. Remove pasta shells individually to avoid tearing. Immerse in the cold water until completely cooled; drain well again. Pat dry with paper towels. Prepare Caper Egg Salad: Combine sour cream, mustard, capers, celery and green onion; mix until well blended. Peel and chop the hard-boiled eggs; add to sour cream mixture and mix lightly until well blended. Season with salt and pepper to taste. Fill each shell with salad. Arrange 1 or 2 lettuce leaves, if desired, on individual dinner plates. Set 4 or 5 shells on each plate and garnish with celery leaves, if desired. If made ahead, cover and refrigerate for up to 4 hours. Makes 4 servings. Typed by Lynn Thomas. Source: Fresh Ways with Salads by Lane Publishing Company. Lynn's notes: Made this 8-20-97. Made the salad and pasta early in the day and refrigerated separately. Filled shells at mealtime and placed a bed of shredded lettuce on a 12" dinner plate, put 3 to 4 shells on one side and vine-ripe sliced tomatoes on the other side. Also topped the tomatoes with a little garlic mayonnaise. Dessert was fresh grapes. This made a wonderful presentation and would be great for a company meal in the summertime.

Posted to MM-Recipes Digest V4 #10

Recipe by: Fresh Ways With Salads

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