1/2 lb. thin spaghetti
1 (20 oz.) bag frozen peas and carrots
Dill and Caper Dressing (below)
1/2 lb. cooked salad or cocktail shrimp

Cook pasta, rinse in cold water, drain and chill. Rinse the frozen peas and carrots in hot tap water until defrosted. Drain and chill. Mix the dressing with the pasta, peas and carrots. Garnish with shrimp and parsley.

DILL AND CAPER DRESSING:

3/4 c. mayonnaise
3/4 c. sour cream or yogurt (unflavored)
2 dill pickles, chopped
1-2 tbsp. capers
4 green onions, chopped
1 tsp. dried dill weed
Salt and pepper to taste

Blend all ingredients together and refrigerate for a few hours before serving.