Ingredients
- 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
Directions
- Cook pasta according to package directions, drain and cool.
- In a 1 quart bowl, whisk together the mayonnaise or yogurt, brown mustard and lemon juice. Season to taste.
- Add salmon, vegetables and cooked pasta, mix well.
- Serve at room temperature or cool if refrigerated.
- Refrigerate leftovers.
Recipe video
Nutritional info
There is no nutritional information available at this time.
