Any Occasion Pasta Salad
Serves: 8
  • 340g (12oz) dry short pasta of your choice (I used large shells)
  • 1 small red bell pepper, diced
  • 1 medium carrot, finely diced
  • 2 celery stalks, diced
  • 1 large dill pickle, (store-bought or homemade) diced
  • 3-4 tbsp finely chopped fresh parsley
For the dressing
  1. Bring a large pot of salted water to the boil and cook the pasta according to the instructions on the package. When cooked, rinse the pasta under cold running water completely chilled and set aside to drain.
  2. While the pasta is cooking/draining, prep your veggies and then combine all the ingredients for the dressing in a small bowl and mix with a spoon or whisk until well combined.
  3. Put the cooked pasta and vegetables in a large mixing bowl, top with the dressing and toss until well combined.
  4. You can serve the salad right away, but I strongly suggest that you let it sit in the fridge for a couple of hours to allow the flavors to meld and fully develop.
  5. This salad will keep for up to several days if kept refrigerated in an airtight container.
Recipe by The Healthy Foodie at