Chopped Salad Appetizer Shells

By commercecook

Italian chopped salad is mounded into cooked pasta shells. It can be made up to four hours ahead and the romaine salad will remain crispy for serving. For advance preparation, cook the shells al-dente, rinse, separate and cool. Put in a ziplock bag. Chop everything for the salad, but don't add the dressing. When ready to serve, mix dressing into the salad and stuff the shells.

Ingredients

• Salad:
• 8 ounces jumbo pasta shells
• 4 cups chopped romaine lettuce
• 1/2 cup chopped fresh basil (optional)
• 1 cup chopped fresh tomato
• 3/4 cup chopped peeled cucumber
• 3 ounces Italian salami, chopped (optional)
• 4 ounces crumbled feta cheese
• Dressing:
• 3 tablespoons olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon mixed Italian herbs
• 1/8 teaspoon sugar
• salt and pepper to taste

Details

Servings 12

Preparation

Step 1

1. Cook shells in plenty of boiling water according to package directions, being careful not to overcook. Rinse in cold water and set aside.
2. Chop all salad ingredients, making sure you have all the pieces small so that you can easily stuff the salad into the shells.
3. Make dressing; pour over salad and toss lightly. Add salt and pepper.
4. Stuff salad into cooled shells (now you understand why you chopped the ingredients into small pieces.)
5. Refrigerate up to 4 hours before serving.