Low Carb Pasta Recipe by Rick McNeil

2 cups of Dreamfield low carb elbow macaroni pasta, 2 cups of salad shrimp (or one 5 oz can of tuna or salmon), 3 tbsp reduced fat mayo, 2 tbsp dijon mustard, 3 anchovies finely chopped, 1/2 cup chopped celery, 1/2 cup green or red peppers, 1 carrot shredded, 10 pitted olives chopped, 2 tbsp chopped onions (optional)

boil pasta according to directions on box. drain then let cool for 5 minutes, then place in a mixing bowl. Add the rest of the ingredients to the bowl and mix together then refrigerate for at least 1 hour before serving. Only 6grams of digestible carbs per serving.