Salmon Salad

 Ingredients: makes 4 servings

1 1/2 cups uncooked seashell pasta

3 packets salmon or 1 large can salmon (you’ll need to remove skin and bones from canned salmon)

2 ribs celery, diced

1 small carrot, shredded (use the large grate side)

1/2 cups sliced black olives (I go veryyy generous with these. More like 3/4 cup)

1 Tbs parsley (I used dried parsley and eyeball the amount)

Dressing Ingredients:

1 Tbs apple cider vinegar

1 Tbs olive oil

1 Tbs lemon juice

1/2 tsp lemon zest

1/2 tsp salt

1/2 tsp dry mustard

1/4 tsp pepper

1/4 cup mayo

Cook pasta according to package. Drain and rinse under cold water.

Toss pasta, salmon, celery, carrot, olives, and parsley. Combine dressing ingredients. Toss with pasta mixture. Refrigerate for at least an hour before serving (the longer the better). Delicious served with rolls!

Got this recipe from Katie’s mom’s blog :)