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Italian Chopped Salad In Shells

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Ingredients

Adjust Servings:
1 16 ounce package jumbo pasta shells
4 cups chopped romaine lettuce
1/2 cup chopped fresh basil
1 cup coarsely chopped cooked chicken
1 cup coarsely chopped tomatoes
3/4 cup coarsely chopped cucumber
3 ounces italian hard salami, chopped
1/3 cup roasted garlic vinaigrette dressing

Nutritional information

64.7
Calories
10 g
Calories From Fat
1.2 g
Total Fat
0.4 g
Saturated Fat
5.2 mg
Cholesterol
51.3 mg
Sodium
10 g
Carbs
0.6 g
Dietary Fiber
0.6 g
Sugars
3.3 g
Protein
1148 g
Serving Size

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Italian Chopped Salad In Shells

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    Cuisine:

    Made these for a party today and they were a hit. They not only look great and fun, they have rich savory flavor. I substituted feta cheese for the chicken, though, because I had seen it in other recipes for this and was making other appetizers with meat. Also used pepperoni instead of salami because that is what I had on hand. For the vinaigrette, I just made a simple oil and vinegar dressing with some oregano and seasoning salt that dried garlic in it. The stuffed shells that I bought were not labeled jumbo but when they cooked up they were plenty big. I made the shells one day in advance and set them on an olive oil rubbed sheet of wax paper on a tray so they would stick together. I chopped the salad and stuffed the salad about one hour before the party and they held up strong. Next time, I will do more chopping the night before and feel free to stuff the shells even more in advance.

    • 210 min
    • Serves 3
    • Easy

    Ingredients

    Directions

    Share

    Italian Chopped Salad in Shells, I just found this on Recipegoldmine.com. Haven’t made this yet, but they sound like an incredible appetizer for a cookout or picnic. Prep time includes 2 hour chilling time., Made these for a party today and they were a hit. They not only look great and fun, they have rich savory flavor. I substituted feta cheese for the chicken, though, because I had seen it in other recipes for this and was making other appetizers with meat. Also used pepperoni instead of salami because that is what I had on hand. For the vinaigrette, I just made a simple oil and vinegar dressing with some oregano and seasoning salt that dried garlic in it. The stuffed shells that I bought were not labeled jumbo but when they cooked up they were plenty big. I made the shells one day in advance and set them on an olive oil rubbed sheet of wax paper on a tray so they would stick together. I chopped the salad and stuffed the salad about one hour before the party and they held up strong. Next time, I will do more chopping the night before and feel free to stuff the shells even more in advance., WHO HAS THE TIME TO PUT EVERY SINGLE PART OF A SALAD INSIDE A TINY PIECO O PASTA!


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    Steps

    1
    Done

    Cook Pasta Shells as Directed on the Package.

    2
    Done

    Drain and Cool.

    3
    Done

    Place Remaining Ingredients Except Vinaigrette in a Medium Bowl.

    4
    Done

    Pour Vinaigrette Over the Salad, Toss to Coat.

    5
    Done

    Stuff the Shells With the Salad.

    6
    Done

    Cover and Refrigerate 2 Hours Before Serving.

    Avatar Of Grace White

    Grace White

    Pastry prodigy whipping up delicate and delicious pastries with finesse.

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