3 cups seashell pasta, cooked, drained, and cooled
1 (8-ounce) can salmon, drained and dark pieces removed
1/2 cup chopped onion
1/2 cup chopped celery
1/4 cup chopped dill pickle
1/4 cup sliced black olives
2 tbsp chopped fresh parsley or 1 tbsp dry
Place shells in large mixing bowl, toss with salmon, onion, celery, pickle, olives, and parsley.