Menu
  • Print
  • Save
  • Pinterest
  • Email
  • Facebook

Italian Chop Salad in Shells

Italian Chop Salad in Shells
  • Prep 40 min
  • Total 55 min
  • Servings 36
Enjoy pasta salad appetizer in a new way – perfect if you love Italian cuisine.
Updated August 23, 2010

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

Steps

  • 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.

  • 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 Facts

Serving Size: 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
% Daily Value*:
Iron
4%
4%
Exchanges:
1 Vegetable;
*Percent Daily Values are based on a 2,000 calorie diet.
© 2021 ®/TM General Mills All Rights Reserved