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- 1 package spaghetti
- 1 bag frozen Peas and carrots
- 1/2 pound cooked salad or cocktail Shrimp
- dill Caper Dressing
- 3/4 cup Mayonnaise
- 3/4 cup sour cream or yogurt
- 1 to 2 tablespoons capers
- 4 scallions, chopped
- 1 to 2 teaspoons dill weed
- Break spaghetti in half.
- Cook until tender.
- Rinse and drain.
- Rinse Peas and carrots under hot water until defrosted.
- Drain, chill.
- salt and pepper, to taste.
- Mix Pasta, Peas and carrots and dressing.
- Garnish with Shrimp and parsley.