Tuesday, August 24, 2010

Hors d'oeuvres: Pasta Shells with Chopped Salad

1 16 oz box jumbo shells
4 cups romaine, chopped
1/2 cup basil, chopped
1 cup cooked chicken, cut small
1 cup tomato, chopped
3/4 cup cucumber, chopped
3 oz Italian hard salami
Roasted garlic vinaigrette dressing

Cook pasta shells as directed on the package;  drain and cool.  Place remaining ingredients, except dressing, in medium bowl, mix well.  Pour vinaigrette over the salad, toss to coat.  Stuff shells with salad, cover and refrigerate 2 hours before serving.


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