1 pkg. lg. pasta shells
1 can pink salmon, flaked & drained
1 c. celery, chopped fine
1/4 c. green pepper, chopped fine
1 tbsp. chopped fine red onion
1 tbsp. lemon juice
3 hard cooked eggs, chopped
3/4 c. mayonnaise

Cook shells in salt water. Drain and cool. Mix the remaining ingredients. Fill pasta shells and refrigerate 1-2 hours until ready to serve. Garnish with sliced olives or pimento. Makes 16 servings.