4 oz seashell pasta
1/2 cup mayonnaise
1/8 cup sour cream
3/4 Tbsp lemon juice
3/4 Tbsp Dijon mustard
1/8 – 1/4 cup Red Dog Farm fresh dill, chopped
1/8 tsp black pepper
1/4 cup celery, chopped
1/4 cup cucumber, seeded and chopped
1 tomato, diced
1 1/2 Tbsp shallots, minced
Salt, to taste

Cook pasta in lightly salted water until tender, about 8 minutes. Drain and rinse under cold running water to cool.  In a serving bowl, combine the mayonnaise, sour cream, lemon juice, mustard, dill and black pepper. Gently stir in the pasta, celery, cucumber, tomato and shallots. Mix in salt to taste and refrigerate for at least 2 hours before serving.