Sorry, I know you guys are probably getting tired of all the stuffed shell recipes but I couldn’t resist… the last one for a while, I promise. Though, as you can see this recipe is much different than your normal stuffed pasta shells. Instead of the traditional spaghetti sauce and cheese, salad ingredients go into the shells. Some of the ingredients include romaine lettuce, tomatoes, cucumber, and much more. There is a little work required because everything needs to be chopped but it is well worth it. If you don’t feel like stuffing the shells you could get a box of smaller shells and just make a pasta salad. These are served cold and are a great summer treat. They make a perfect appetizer for parties. Enjoy.
Stuffed Pasta Shells Recipe
Ingredients
Scale
- 1 (16 ounces) package jumbo pasta shells
- 4 cups romaine lettuce (chopped)
- ½ cup fresh basil (chopped)
- 1 cup tomatoes (chopped)
- ¾ cup cucumber (peeled and chopped)
- 1 cup cooked chicken (chopped)
- 3 ounces hard salami (chopped)
- 1/3 cup roasted garlic vinaigrette dressing
Instructions
- Cook pasta shells according to package directions. Drain and allow to cool.
- Place lettuce, basil, tomatoes, cucumber, chicken and salami in a large bowl. Pour vinaigrette dressing over the salad mixture and toss to coat.
- Stuff each shell with the salad mixture. Cover and refrigerate for 2 hours before serving.
(Makes about 20-25 shells)
amateur cook
Tuesday 2nd of June 2009
Sorry, I mean to post Guy Fieri's chicken here instead of your chicken bruschetta recipe:
For the most moist chicken to use in this recipe and other cold chicken salads, look up Guy Fieri’s “mojito chicken” on https://www.foodnetwork.com
The cooking method is really easy and gives moist chicken every time. Remove the backbone (use this backbone and neck bones to make the chicken stock for the glaze by boiling with 2 cups water, 1 carrot, 1 celery, couple slices of onion, 1 garlic (pressed), 1/8 tsp oregano, 1/4 tsp kosher salt, for 20 min.) of the chicken with a pair of poultry scissors, so you can press it down flatter to make it easier to cook in the fry pan later. You can always vary the spices (for the oregano, preferably use powder (can always grind up flakes with mortar and pestle), not flakes which can burn), and marinade to suit your recipe. I let the chicken sit in the dry rub for 30 min to 2 days, then added the marinade (for the dark rum, I used the cheapest one I could find at the liquor store which was Brugal Dominican Gold Label rum) and let it sit covered in the refrig for 6 hrs to 2 days. Play around with different combinations of the marinating times to suit your taste and recipes.
When it comes time to cook it, sear the chicken on both sides in a fry pan with bacon grease (I always have a jar in my refrig), then lay the chicken with breast side down in a small roasting pan (or oven-proof fry pan), add 1/2 cup of the marinade to the pan, and cook at 300 F for 40 - 50 min., depending on the size of your chicken. Always check if chicken is cooked thoroughly using a meat thermometer (meat internal temp 165 F) or cut at the joint of leg to make sure meat is no longer pink). The glaze is not necessary if you plan to just use this chicken for cold chicken salad recipes.
Happy Eating!
Recipe Collector
Wednesday 13th of May 2009
looks like you really have a thing for stuffed pasta. I'd like to have more pasta ideas that come with seafoods and veggies in one. Can you give more? Thanks.
Krista
Tuesday 12th of May 2009
What a great idea! So light and fresh too! I think I'll make these for a fourth of July get together.
Ivy
Monday 11th of May 2009
This is such a lovely idea and definitely worth all the work and there are so many combinations you can make.
Mama Chef
Monday 11th of May 2009
I can't wait to make these, they look awesome. I've put tuna salad in shells, too. My family loves them. Your recipes rock. I've made many of them for my family (especially the Chinese dishes). Take care and keep the recipes coming.