3 oz. Cream cheese, softened

3 tsp. Sour cream

2 tsp. Mayonnaise

1/8 tsp. Pepper

1 61/2 oz. Can salmon, drained and flaked

1/4 C. Celery, finely chopped

2 tsp. Ripe olives, pitted, chopped

1 tsp. Green onions, finely chopped

1 tsp. Lemon peel, finely shredded

 

Cook pasta shells according to package directions (may be done the night before and drained and refrigerated). Drain, rinse with cold water, drain again and chill. Meanwhile beat together cream cheese, sour cream, mayonnaise, and pepper in mixing bowl until well combined. Stir in salmon, celery, olives, green onion, and lemon peel. To assemble, spoon salmon mixture into pasta shells and arrange on a plate. Cover and chill for up to 12 hours. If desired, garnish with additional chopped pitted ripe olives and chopped green onion.