Best Chopped Salad Appetizer Shells Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CHOPPED SALAD APPETIZER SHELLS



Chopped Salad Appetizer Shells image

This beautiful appetizer consists of an Italian chopped salad that is mounded into cooked pasta shells. It can be made up to four hours ahead and the romaine salad will remain crispy for serving. Note: To give proper credit, this is an adaptation of recipe #29329, which uses chicken as a main ingredient. In the version I am posting, the chicken is eliminated and the chopped salad is garnished with salami and feta cheese. I also make my own vinaigrette, but if you prefer, just use a bottled Italian dressing.

Provided by CookinDiva

Categories     Pasta Shells

Time 40m

Yield 12 serving(s)

Number Of Ingredients 12

8 ounces jumbo pasta shells (about 24)
4 cups chopped romaine lettuce
1/2 cup chopped fresh basil
1 cup chopped fresh tomato
3/4 cup chopped peeled cucumber
3 ounces italian salami, chopped
4 ounces crumbled feta cheese
3 tablespoons olive oil
2 tablespoons red wine vinegar
1 teaspoon mixed Italian herbs
1/8 teaspoon sugar
salt and pepper, to taste

Steps:

  • Cook shells in plenty of boiling water according to package directions, being careful not to overcook them. Rinse in cold water; set aside. (For advance prep tip, see note at end).
  • Chop all salad ingredients, making sure you have all the pieces quite small so that you can easily stuff the salad into the shells.
  • Make dressing; pour over salad and toss lightly. Add salt and pepper if desired.
  • Stuff salad into cooled shells (now you will understand why you chopped the ingredients into small pieces!).
  • Refrigerate up to 4 hours before serving.
  • Advance preparation tip from a reviewer: "The day before, I cooked the shells to al-dente, rinsed them in cool water, separated them and let them cool. Then, I put them in a ziplock. I chopped everything for the salad part and put it in a ziplock, without the dressingl. The next day, I mixed the dressing into the salad and stuffed the shells. Worked like a dream.".

CHOPPED SALAD APPETIZER SHELLS



CHOPPED SALAD APPETIZER SHELLS image

Categories     Vegetable     Appetizer

Yield 24 stuffed shells

Number Of Ingredients 10

8 oz jumbo pasta shells
4 cups chopped romaine lettuce
1/2 cup fresh basil
1 cup chopped fresh tomatoes
3/4 cup chopped peeled English cucumber
3 oz. chopped mixed olives
4 oz. best crumbled feta cheese
olive oil
balsamic vinegar
salt and pepper to taste

Steps:

  • Cook shells in boiling water according to package directions. Rinse in cold water and set aside. Finely chop the salad ingredients and mix in a bowl. Drizzle salad with olive oil, balsamic, salt, and pepper to taste. Stuff salad into cooled shells, garnish top with sliver of red pepper. Refrigerate up to 4 hours before serving.

CHOPPED SALAD APPETIZER SHELLS



Chopped Salad Appetizer Shells image

How to make Chopped Salad Appetizer Shells

Provided by @MakeItYours

Number Of Ingredients 12

8 ounces jumbo pasta shells (about 24)
4 cups chopped romaine lettuce
1/2 cup chopped fresh basil
1 cup chopped fresh tomato
3/4 cup chopped peeled cucumber
3 ounces italian salami, chopped
4 ounces crumbled feta cheese
3 tablespoons olive oil
2 tablespoons red wine vinegar
1 teaspoon mixed Italian herbs
1/8 teaspoon sugar
salt and pepper, to taste

Steps:

  • Cook shells in plenty of boiling water according to package directions, being careful not to overcook them. Rinse in cold water; set aside. (For advance prep tip, see note at end).
  • Chop all salad ingredients, making sure you have all the pieces quite small so that you can easily stuff the salad into the shells.
  • Make dressing; pour over salad and toss lightly. Add salt and pepper if desired.
  • Stuff salad into cooled shells (now you will understand why you chopped the ingredients into small pieces!).
  • Refrigerate up to 4 hours before serving.
  • Advance preparation tip from a reviewer: "The day before, I cooked the shells to al-dente, rinsed them in cool water, separated them and let them cool. Then, I put them in a ziplock. I chopped everything for the salad part and put it in a ziplock, without the dressingl. The next day, I mixed the dressing into the salad and stuffed the shells. Worked like a dream.".

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #60-minutes-or-less     #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #occasion     #appetizers     #side-dishes     #pasta     #easy     #european     #dinner-party     #finger-food     #italian     #pasta-rice-and-grains     #pasta-shells     #presentation     #served-cold

Related Topics