- Author: Adam Siegel
Salad-Stuffed Pasta Shells
These salad-stuffed pasta shells are made using an old family recipe that originated in Italy and has been handed down through the generations. Featuring fresh, crisp veggies, smooth, creamy cheese, quality Italian meats and a bright and balanced dressing, these Old World delicacies are the perfect handheld appetizer for any summertime get-together.
This recipe is very forgiving and super customizable. So, mix in some mozzarella, swap in some pepperoni, add some olives and banana peppers, sprinkle on some oregano and red pepper flakes—there are countless ways to make it uniquely your own.
- 12-ounce package of jumbo pasta shells
- Romain leaf lettuce, chopped
- 1/2 pound of hard salami, cut into 1/4-1/2 inch cubes
- 1/2 pound of provolone cheese, cut into 1/4-1/2 inch cubes
- 1/2 of a medium purple onion, chopped
- 1 large tomato, chopped
- 1/3 cup of balsamic or red wine vinegar
- 1 cup of olive oil
- Salt and pepper (to taste)
- 1Cook pasta shells according to directions on package and then set them aside to cool.
- 2Rinse, dry and chop lettuce.
- 3Top lettuce with cheese, salami, onion and tomato.
- 4Mix vinegar and oil to make dressing.
- 5Pour dressing over salad and toss well.
- 6Season salad with salt and pepper.
- 7Stuff pasta shells with salad.
- 8Cover and refrigerate until serving time.