italian-chopped-salad-shells

Ingredients:

Yield  36

  • 1 (16 ounce) package jumbo pasta shells

  • 4 cups chopped romaine lettuce

  • 1/2 cup chopped fresh basil

  • 1 cup coarsely chopped cooked chicken

  • 1 cup coarsely chopped tomato

  • 3/4 cup coarsely chopped cucumber

  • 3 ounces italian hard salami, chopped

  • 1/3 cup roasted garlic vinaigrette dressing

Directions:

  1. Cook pasta shells as directed on the package.

  2. Drain and cool.

  3. Place remaining ingredients except vinaigrette in a medium bowl.

  4. Pour vinaigrette over the salad, toss to coat.

  5. Stuff the shells with the salad.

  6. Cover and refrigerate 2 hours before serving.