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italian chopped salad in shells

(2 ratings)
jmbickel avatar
Recipe by
Jan Bickel
@jmbickel
North Tustin, CA

Great for Pot Lucks, as an appetizer, a side salad, or a light lunch meal. Very versatile recipe - you can substitute the chicken and salami with any 2 of your favorite meats that you have on hand. Substitute your favorite italian type dressing for the vinaigrette dressing!

(2 ratings)
yield 24 -36 appetizers
prep time 3 Hr
cook time 15 Min

Ingredients For italian chopped salad in shells

  • 1
    16 ounce package jumbo pasta shells
  • 1 c
    coarsely chopped cooked chicken
  • 3 oz
    italian hard salami, chopped
  • 4 c
    chopped romaine lettuce
  • 1/2 c
    chopped fresh basil
  • 1 c
    coarsely chopped tomato
  • 3/4 c
    coarsely chopped cucumber
  • 1/3 c
    roasted garlic vinaigrette dressing
  • shaved parmesean cheese

How To Make italian chopped salad in shells

  • 1
    Cook jumbo pasta shells as directed on the package; Drain & cool. (This step can also be done the night before, place cooked shells in air tight container in the refrigerator).
  • 2
    Place remaining ingredients EXCEPT VINAIGRETTE & PARMESEAN in a medium bowl.
  • 3
    Pour vinaigrette over the salad, toss to coat.
  • 4
    Stuff the shells with the salad.
  • 5
    Cover and refrigerate for at least 2 hours before serving. The vinaigrette dressing WILL soak into the shells. To serve, put stuffed shells onto serving platter & sprinkle with parmesean cheese .
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