Italian Chopped Salad in Shells



36 appetizers
  • 1(16 ounce) package jumbo pasta shells
  • 4cups chopped romaine lettuce
  • 12cup chopped fresh basil
  • 1cup coarsely chopped cooked chicken
  • 1cup coarsely chopped tomatoes
  • 34cup coarsely chopped cucumber
  • 3ounces italian hard salami, chopped
  • 13cup roasted garlic vinaigrette dressing


  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.

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