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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 9 |
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A really different way to present pasta salad OR your favorite recipe for tuna and chicken salad! A really creative finger food that will impress your guests at picnics, BBQs, and showers! I served this on a bed of lettuce garnished with green and black olives. Ingredients:
18 jumbo pasta shells |
1/2 pound thinly sliced salami |
4 cups chopped romaine lettuce |
1 cup chopped roma tomatoes |
3/4 cup seeded and chopped cucumber |
3/4 cup chopped red onion |
1/2 cup balsamic vinaigrette salad dressing |
1 cup shredded parmesan cheese |
Directions:
1. Bring a large pot of lightly salted water to a boil. Cook pasta shells in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes. Drain and rinse with cold water until chilled.
2. Combine salami, romaine lettuce, roma tomatoes, cucumber, and red onion in a large bowl; pour balsamic vinaigrette dressing over salad and toss to coat. Stuff pasta shells with lettuce mixture and sprinkle with Parmesan cheese.
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