Italian Chop Salad in Shells

Enjoy pasta salad appetizer in a new way – perfect if you love Italian cuisine.

Save and Share

false

( 6 Ratings)

6 Ratings

5 Stars 33%

4 Stars 50%

3 Stars 17%

2 Stars

1 Stars

Member Reviews ( 0 )

ab5a042e-9399-4d21-9f34-9e5a71f7a905

Prep Time 40 min
Total Time 55 min
Servings 36

Ingredients

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

SAVE ON THIS RECIPE!

LOCATION

More stores

See all sales

Weekly specials and coupons may include store name, location, name of the offer, an image, value of the discount, and sale end date. We cannot guarantee that all data will be accurate at all times. You assume the responsibility to review the offers carefully on how you may use and redeem the coupons and other promotions. Please check with the merchant to verify price and availability of the product. Promotions are subject to termination or change at any time.

Save $$$ on your favorite brands

Directions

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.

EXPERT TIPS

Expert Tips

You can use 3 ounces of pepperoni, chopped, instead of the Italian salami.

The pasta shells can be cooked ahead and refrigerated. Cook as directed on package; drain, rinse under cold water and drain again. Toss with a teaspoon of vegetable oil. Refrigerate in a tightly covered container or resealable plastic food-storage bag up to 2 to 3 days.

Got questions? Our experts have the answers. Ask Betty now.