Ham and Dill Salad

I recommend letting this recipe sit in the fridge for at least 24 hours. It's so good. Delightful Pasta Salads, copyright 1987. Super good recipe.

• Ready In: 40 mins
• Serves: 6-8

Ingredients

• 12  ounces pasta shells, uncooked
• 1 (10 3/4ounce) can  condensed cream of celery soup
• 1⁄2 cup sour cream
• 1  tablespoon vinegar
• 1  cup  thinly sliced celery
• 1⁄4 cup  minced onion
• 1 1⁄2 cups dried dill weed
• 1⁄4 teaspoon salt
• 1  dash pepper
• 1 1⁄4 cups  diced baked ham

Directions

1. Cook shells or ditalini according to package directions; drain well.
2. Cool. (Rince with cold water to cool quickly; drain well.).
3. Combine soup, sour cream, vinegar, celery, onion, dill, salt and pepper; blend well.
4. Add cooled shells or ditalini and diced ham.
5. Chill.
6. Garnish with paprika and serve on lettuce leaves, if desired.