Caper egg salad in pasta shells

 
                      Caper Egg Salad in Pasta Shells
 
 Recipe By     : Fresh Ways With Salads
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Salads
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      tablespoons   salad oil
   16                    jumbo pasta shells -- up to 20
                         green leaf lettuce -- optional
                         celery leaves -- optional
                         --CAPER EGG SALAD--
      1/3  cup           sour cream
    2      tablespoons   dijon mustard
    2      tablespoons   capers -- drained
      3/4  cup           celery -- sliced thin
    3      tablespoons   green onions -- sliced thin
    6                    eggs, hard-boiled
                         salt and pepper -- to taste
 
 Fill a large bowl with about 2 quarts cold water; add oil and set 
 aside. In a 5 to 6 quart pan, bring about 3 quarts water to a boil 
 over high heat. Add pasta; let water return to a boil and cook, 
 uncovered, until barely tender to bite (about 10 minutes). Or cook 
 according to package directions. Remove pasta shells individually to 
 avoid tearing. Immerse in the cold water until completely cooled; 
 drain well again. Pat dry with paper towels. Prepare Caper Egg Salad: 
 Combine sour cream, mustard, capers, celery and green onion; mix 
 until well blended. Peel and chop the hard-boiled eggs; add to sour 
 cream mixture and mix lightly until well blended. Season with salt 
 and pepper to taste. Fill each shell with salad. Arrange 1 or 2 
 lettuce leaves, if desired, on individual dinner plates. Set 4 or 5 
 shells on each plate and garnish with celery leaves, if desired. If 
 made ahead, cover and refrigerate for up to 4 hours. Makes 4 servings.
  Typed by Lynn Thomas. Source: Fresh Ways with Salads by Lane 
 Publishing Company. Lynn's notes: Made this 8-20-97. Made the salad 
 and pasta early in the day and refrigerated separately. Filled shells 
 at mealtime and placed a bed of shredded lettuce on a 12" dinner 
 plate, put 3 to 4 shells on one side and vine-ripe sliced tomatoes on 
 the other side. Also topped the tomatoes with a little garlic 
 mayonnaise. Dessert was fresh grapes. This made a wonderful 
 presentation and would be great for a company meal in the summertime. 
 
 
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