“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.” - by Micki
Ingredients
Adjust Servings
Original recipe yields 9 servings
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.
Nutrition
Amount Per Serving (9 total)
- Calories
- 312 cal
- 16%
- Fat
- 14.7 g
- 23%
- Carbs
- 30.7 g
- 10%
Based on a 2,000 calorie diet
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Reviews (8)
Rate This Recipe
"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 vinega..." See morer with just a little olive oil also reduced the sodium that store-bought vinaigrettes might have :)"
misty
"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, ..." See moretuna 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."
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