Italian Chop Salad in Shells

 

1

package (16 ounces) jumbo pasta shells

4

cups chopped romaine

1/2

cup chopped fresh basil leaves

1

cup coarsely chopped cooked chicken

1

large tomato, coarsely chopped (1 cup)

1

medium cucumber, coarsely chopped (3/4 cup)

1

package (3 ounces) Italian salami, chopped

1/3

cup roasted garlic Italian vinaigrette

• 1 Cook pasta shells as directed on package; drain and cool.
• 2 Place remaining ingredients except vinaigrette in medium bowl. Pour vinaigrette over salad; toss to coat.
• 3 Stuff shells with salad. Cover and refrigerate up to 2 hours before serving.