2 Servings. Can be doubled or tripled. 1/3 c. sour cream 1/3 c. mayonnaise 4 tsp. minced fresh dill 2 1/2 tsp. fresh lemon juice 1 1/2 tsp. dijon mustard Salt and freshly ground pepper 1/3 lb. thinly sliced smoked salmon, cut into 1/2 inch pieces 1/2 Hothouse cucumber, quartered lengthwise and sliced 2 celery stalks, diced 1/2 c. diced, drained pickled beet slices

Add pasta to large pot of rapidly boiling, salted water, stirring to prevent sticking. Cook until just tender but still firm to bite. Drain. Rinse under cold water until cool. Drain well. Shake off any water. Transfer to bowl.

Combine sour cream, mayonnaise, dill, lemon juice, mustard, salt, and pepper. Stir into pasta with all remaining ingredients, except beets. Just before serving, top with beets.