Where’s the marinara?! Where’s the ricotta?! Not in these delectably gorgeous stuffed pasta shells with a twist! Yes, time to think outside the box…pasta box and incorporate “chopped” salad that is. 🙂 I’ve found these crunchy delectables transport well, so they’re great appetizers for parties, picnics and gatherings. What I noticed most was how quickly they disappeared; one after the other, smile after smile and Mmmm after Oohhh! Amazingly delicious!
1 (16 ounce) package jumbo pasta shells
4 cups chopped salad mix…I used Dole Summer salad
1⁄2 cup chopped fresh basil
1 cup coarsely chopped cooked chicken
1 cup coarsely chopped tomatoes
3⁄4 cup coarsely chopped cucumber
1/2 cup chopped black olives
1/4 cup garbanzo beans, drained & rinsed
1/3 cup shredded Parmesan cheese
4 ounces Italian hard salami, chopped
1⁄3 cup Italian dressing
Cook pasta shells as directed on the package.
Drain and cool. Place remaining ingredients except Italian dressing in a large bowl.
Pour dressing over salad, toss to coat. Carefully stuff shells with salad. Arrange on a large round platter, drizzle on a little extra dressing and garnish with sprigs of parley and or basil before serving. Cover and refrigerate 2 hours before serving. Makes 36