Salad Stuffed Shells

Salad Stuffed Shells

18
Micki 3

"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."

Ingredients 30 m {{adjustedServings}} servings 312 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 312 kcal
  • 16%
  • Fat:
  • 14.7 g
  • 23%
  • Carbs:
  • 30.7g
  • 10%
  • Protein:
  • 14.3 g
  • 29%
  • Cholesterol:
  • 32 mg
  • 11%
  • Sodium:
  • 819 mg
  • 33%

Based on a 2,000 calorie diet

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Directions

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  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.
  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.
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Alyson's Broccoli Salad

This tasty salad is perfect for potlucks and buffets.

Tortellini Bacon Broccoli Salad

This creamy pasta salad is the perfect side for picnics, potlucks, and BBQs.

Footnotes

  • Cook's Notes:
  • I do not recommend making this the day before as the lettuce will wilt. But you can chop everything up the night before, keeping the lettuce separate. I also found that the shells were easier to stuff when they were cold.
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Reviews 18

  1. 21 Ratings

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misty
1/1/2013

This rating is based mainly on the idea and presentation. Made this last night for appetizers served on deviled egg trays. I had a total of 44 large shells. The fillings I used were chicken salad, tuna salad, ham salad and a variation of the salad ingredients listed. This turned out beautiful! Was enjoyed by everyone and there were no leftovers. A keeper for sure. Thanks, Micki, for sharing a delicious, new idea!! Will be using this many times in the future.

SueAnn
5/21/2012

To reduce the fat even more, I use turkey pepperoni, and substitute fresh baby spinach leaves rather than the romaine. I'll also chopped up some water chestnuts to add a little crunch. Red wine vinegar with just a little olive oil also reduced the sodium that store-bought vinaigrettes might have :)

Catty
12/18/2012

This is a great appetizer for the office parties when everyone is on a diet. I use reduced calorie ranch and spinach chopped with the romaine. You can use almost any colorful veggie, ie, green and red peppers, carrots, small pieces of brocolli and even red cabbage. This always gets oooohhh and ahhhs.