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Italian Chop Salad in Shells

  • Prep 40 min
  • Total 55 min
  • Ingredients 8
  • 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
© 2009 General Mills

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Appetize
Calories
70
Calories from Fat
20
% Daily Value
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.

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.

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.

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