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."
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 9
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
pescatarian
- 1 cup shredded parmesan cheese
- 4 cups chopped romaine lettuce
- 3/4 cup chopped red onion
- 18 jumbo pasta shells
- 1/2 pound thinly sliced salami
- 1 cup chopped roma tomatoes
- 3/4 cup seeded and chopped cucumber
- 1/2 cup balsamic vinaigrette salad dressing
- Carbohydrate 1.74091076033992 g
- Cholesterol 26.5596608888889 mg
- Fat 18.7208375016096 g
- Fiber 0.143459348054389 g
- Protein 8.9264679838171 g
- Saturated Fat 6.11257764912049 g
- Serving Size 1 1 serving (56g)
- Sodium 627.503984342163 mg
- Sugar 1.59745141228553 g
- Trans Fat 0.874331735895145 g
- Calories 210 calories
Directions 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. 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.
