1 pkg. small pasta shells, 16 oz.
1 can red salmon, 16 oz. drained and flaked
4 stalks celery, chopped
4 hard boiled eggs, peeled and sliced
1/2 c. black olives, sliced and pitted
1/4 c. drained capers
1 c. olive oil
1 tsp. grated lemon rind
2 tbsp. lemon juice
2 tbsp. white wine vinegar
2 tbsp. chopped, fresh dill or 1 tsp. dried dillweed
1/2 tsp. dry mustard
1/2 tsp. salt
1/4 tsp. pepper

Combine cooked pasta, salmon, celery, eggs, olive and capers in large bowl; mix well.

Combine olive oil, lemon rind, lemon juice, vinegar, dill, mustard, salt and pepper in a small jar with a tight cover; shake well. Pour over salad; toss gently. Turn salad into lettuce lined bowl. Chill before serving.