Italian Chop Salad in Shells

Italian Chop Salad in Shells

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

Prep Time

40

Minutes

Total Time

55

Minutes

Makes

36

appetizers

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.
Makes 36 appetizers
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Substitution
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.

Nutrition Information:

1 Serving (1 Appetize)
  • Calories 70
    • (Calories from Fat 20),
  • Total Fat 2g
    • (Saturated Fat 1g,),
  • Cholesterol 5mg;
  • Sodium 65mg;
  • Total Carbohydrate 11g
    • (Dietary Fiber 1g,
  • Protein 3g;
Percent Daily Value*:
    Exchanges:
    • 1 Vegetable;
    *Percent Daily Values are based on a 2,000 calorie diet.
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