1
paquete (16 oz) de conchas de pasta jumbo (ver foto)
4
taza de lechuga romana, picada
1/2
taza de hojas de albahaca fresca, picadas
1
taza de pollo cocido, picado
1
tomate grande, picado (1 taza)
1
pepino mediano, picado (3/4 taza)
1
paquete de salami italiano (3 oz), picado
1/3
taza de vinagreta italiana de ajo asado (roasted garlic Italian vinaigrette)
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Instrucciones
1
Cuece la pasta como se indica en el paquete; escúrrela y deja que se enfríe.
2
En un tazón mediano, coloca el resto de los ingredientes, excepto la vinagreta. Vierte la vinagreta sobre la ensalada; revuelve para cubrir.
3
Rellena las conchas con la ensalada. Tapa y refrigera hasta por 2 horas antes de servir.
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Consejos de expertos
consejo 1
Puedes utilizar 3 oz de pepperoni, picado, en lugar del salami italiano.
consejo 2
Puedes cocinar las conchas de pasta con anticipación y refrigerarlas. Cocina según las indicaciones del paquete; escurre, enjuaga bajo la llave del agua fría y escurre de nuevo. Revuelve con una cucharadita de aceite vegetal. Refrigera en un recipiente hermético o en una bolsa de plástico resellable para comida, de 2 a 3 días.
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