Italian Chopped Salad in Shells

Italian Chopped Salad In Shells Recipe

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Jan Bickel


Great for Pot Lucks, as an appetizer, a side salad, or a light lunch meal. Very versatile recipe - you can substitute the chicken and salami with any 2 of your favorite meats that you have on hand. Substitute your favorite italian type dressing for the vinaigrette dressing!


★★★★★ 2 votes

24-36 appetizers
3 Hr
15 Min


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16 ounce package jumbo pasta shells
1 c
coarsely chopped cooked chicken
3 oz
italian hard salami, chopped
4 c
chopped romaine lettuce
1/2 c
chopped fresh basil
1 c
coarsely chopped tomato
3/4 c
coarsely chopped cucumber
1/3 c
roasted garlic vinaigrette dressing
shaved parmesean cheese

How to Make Italian Chopped Salad in Shells


  • 1Cook jumbo pasta shells as directed on the package; Drain & cool. (This step can also be done the night before, place cooked shells in air tight container in the refrigerator).
  • 2Place remaining ingredients EXCEPT VINAIGRETTE & PARMESEAN in a medium bowl.
  • 3Pour vinaigrette over the salad, toss to coat.
  • 4Stuff the shells with the salad.
  • 5Cover and refrigerate for at least 2 hours before serving. The vinaigrette dressing WILL soak into the shells. To serve, put stuffed shells onto serving platter & sprinkle with parmesean cheese .

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