Ingredients
-
1
-
4
-
1/2
-
1
-
1
-
3/4
-
3
-
1/3
-
-
-
-
-
-
-
Directions
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
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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. |
