Salmon pasta bowl
1/4 cup or 1/2 of a 15-ounce can of canned salmon
1/2 pound cooked pasta (elbow macaroni, bowties, penne, etc.)
1/2 cup frozen Brussels sprouts (or other vegetable), thawed and chopped
2 Tablespoons mayonnaise or plain yogurt
1 Tablespoon prepared yellow or brown mustard
1 teaspoon lemon juice
Salt and pepper to taste
1. Cook pasta according to package directions, drain and cool.
2. In a 1 quart bowl, whisk together the mayonnaise or yogurt, brown mustard and lemon juice. Season to taste.
3. Add salmon, vegetables and cooked pasta, mix well.
4. Serve at room temperature or cool if refrigerated.
5. Refrigerate leftovers.