Salad Stuffed Shells

A really different way to present pasta salad OR your favorite recipe for tuna and chicken salad! A really creative finger food that will impress your guests at picnics, BBQs, and showers! I served this on a bed of lettuce garnished with green and black olives.

INGRIDIENT

18 jumbo pasta shells

½ pound thinly sliced salami

4 cups chopped romaine lettuce

1 cup chopped roma tomatoes

¾ cup seeded and chopped cucumber

¾ cup chopped red onion

½ cup balsamic vinaigrette salad dressing

1 cup shredded Parmesan cheese

DIRECTION

Step: 1

Bring a large pot of lightly salted water to a boil. Cook pasta shells in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes. Drain and rinse with cold water until chilled.

Step: 2

Combine salami, romaine lettuce, roma tomatoes, cucumber, and red onion in a large bowl; pour balsamic vinaigrette dressing over salad and toss to coat. Stuff pasta shells with lettuce mixture and sprinkle with Parmesan cheese.

NUTRITION FACT

Per Serving: 312 calories; protein 14.3g; carbohydrates 30.7g; fat 14.7g; cholesterol 31.6mg; sodium 819mg.

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