Italian Chop Salad in Shells

package (16 ounces) jumbo pasta shells

cups chopped romaine

1/2

cup chopped fresh basil leaves

cup coarsely chopped cooked chicken

large tomato, coarsely chopped (1 cup)

medium cucumber, coarsely chopped (3/4 cup)

package (3 ounces) Italian salami, chopped

1/3

cup roasted garlic Italian vinaigrette

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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.