1/2 lb. thin spaghetti (Vermicilli)
1 (16-20 oz.) bag frozen peas & carrots
1/2 lb. cooked cocktail shrimp or crab
3/4 c. mayonnaise
3/4 c. sour cream or yogurt
3 med. dill pickles, chopped
4 green onions, all chopped
1 tsp. dill weed
Salt & Pepper to taste

Cook spaghetti as directed; drain and chill. Thaw vegetables and seafood. Mix together mayonnaise, sour cream or yogurt, pickles, onions and dill weed. Add salt and pepper to taste. Then mix together spaghetti, vegetables, seafood and dressing. Refrigerate several hours or overnight.