1(8 ounce) package spaghetti
1 (20 ounce) bag frozen peas and carrots
1/2 pound cooked salad or cocktail shrimp
Dill-Caper Dressing

Break spaghetti in half. Cook until tender. Rinse and drain. Chill.

Rinse peas and carrots under hot water until defrosted. Drain. chill.

Mix pasta, peas and carrots and dressing. Garnish with shrimp and parsley.

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
Salt and pepper, to taste

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