Salad Stuffed Shells
At a recent gathering where I served all Italian appetizers, these salad stuffed shells made for a healthy vege choice among all of the unhealthy cheese laden food. I was a little hesitant to make this recipe, but I am so glad I did! It is a fun and delicious way to serve salad. It is so versatile too! You can put anything in there you like. The hubs already suggested other ideas - he especially wants a tuna salad stuffed shell. I served these on Deviled Egg Trays for a nice presentation and to keep them from rolling around ;o)
- 1 box jumbo pasta shells
- 1/2 pound sliced Genoa salami
- 1 bag chopped romaine lettuce
- 1 cup chopped Roma (plum) tomatoes
- 3/4 cup chopped cucumber
- 1/3 cup Roasted Garlic Vinaigrette Dressing
- I made the shells the day before as directed on the package. Drain and rinse with cold water. Separate shells and refrigerate until ready to use.
- Combine 1/2 pound sliced salami, 1 bag chopped romaine lettuce, 1 cup chopped roma tomatoes, and 3/4 cup chopped cucumber in a large bowl. Pour 1/3 cup Roasted Garlic Vinaigrette Dressing over salad and toss to coat. Stuff pasta shells with lettuce mixture and serve. You can also make these up and refrigerate up to 2 hours. I wouldn't refrigerate much longer than that as the lettuce will wilt. If you put on some gloves and use your hands to stuff these, it is much easier and quicker than trying to spoon the salad into the shell.
Prep Time: 20 mins.
Total time: 30 mins.
Recipe inspired by allrecipes.com Salad Stuffed Shells
For another delicious salad try this Antipasti Chopped Salad by The Kitchen Chopper