½ lb Pasta Shells- cooked, drained and rinsed until cool with cold water
½ cup-Sour Cream
1 tablespoon- Truffle Oil
1 small Tomato-peeled, seeded and chopped
Juice of ¼ Lemon
1 Lemon –zest
Fresh Cracked Black Pepper
In a large bowl combine mayo, sour cream, and truffle oil – whisk well.
Stir in celery, tomato, and lemon juice, salt, and pepper.
Add Pasta and toss. Add lemon zest to taste.
Refrigerate until ready to serve.