Salmon Salad

Submitted by Stacey Hutchings

1 1/2 cups seashell pasta
1 large can salmon
1 cup chopped celery
1 small, carrot, shredded
1/2 cup sliced olives
1 Tablespoon parsley

Dressing Ingredients
1 Tablespoon apple cider vinegar
1 Tablespoon fresh lemon juice
1/2 teaspoon lemon zest
1/2 teaspoon salt
1/2 teaspoon dry mustard
1/4 teaspoon pepper
1 Tablespoon olive oil
1/4 cup mayonnaise

Cook pasta according to package directions. Drain and rinse in cold water.

Drain salmon and remove skin and bones.

Toss pasta, salmon, celery, carrot, olives, and parsley. Combine dressing ingredients. Toss with pasta mixture. Refrigerate for at last one hour.