Italian Chop Salad In Shells Recipes

ITALIAN CHOPPED SALAD IN SHELLS

Italian Chopped Salad in Shells image

I just found this on Recipegoldmine.com. Haven't made this yet, but they sound like an incredible appetizer for a cookout or picnic. Prep time includes 2 hour chilling time.

Provided by yooper

Categories Chicken

Time 3h10m

Yield 36 appetizers

Number Of Ingredients 8

Ingredients

1 (16 ounce) package jumbo pasta shells
4 cups chopped romaine lettuce
1/2 cup chopped fresh basil
1 cup coarsely chopped cooked chicken
1 cup coarsely chopped tomatoes
3/4 cup coarsely chopped cucumber
3 ounces italian hard salami, chopped
1/3 cup roasted garlic vinaigrette dressing

Steps:

Cook pasta shells as directed on the package.
Drain and cool.
Place remaining ingredients except vinaigrette in a medium bowl.
Pour vinaigrette over the salad, toss to coat.
Stuff the shells with the salad.
Cover and refrigerate 2 hours before serving.

ITALIAN CHOPPED SALAD IN SHELLS

Italian Chopped Salad in Shells image

Great for Pot Lucks, as an appetizer, a side salad, or a light lunch meal. Very versatile recipe - you can substitute the chicken and salami with any 2 of your favorite meats that you have on hand. Substitute your favorite italian type dressing for the vinaigrette dressing!

Provided by Jan Bickel

Categories Salads

Time 3h15m

Number Of Ingredients 9

Ingredients

1 16 ounce package jumbo pasta shells
1 c coarsely chopped cooked chicken
3 oz italian hard salami, chopped
4 c chopped romaine lettuce
1/2 c chopped fresh basil
1 c coarsely chopped tomato
3/4 c coarsely chopped cucumber
1/3 c roasted garlic vinaigrette dressing
shaved parmesean cheese

Steps:

1. Cook jumbo pasta shells as directed on the package; Drain & cool. (This step can also be done the night before, place cooked shells in air tight container in the refrigerator).
2. Place remaining ingredients EXCEPT VINAIGRETTE & PARMESEAN in a medium bowl.
3. Pour vinaigrette over the salad, toss to coat.
4. Stuff the shells with the salad.
5. Cover and refrigerate for at least 2 hours before serving. The vinaigrette dressing WILL soak into the shells. To serve, put stuffed shells onto serving platter & sprinkle with parmesean cheese .

SUPER ITALIAN CHOPPED SALAD

Super Italian Chopped Salad image

Antipasto ingredients are sliced and diced to make this substantial chop salad. I like to buy sliced meat from the deli and chop it all up so you can get a bit of everything in each bite. -Kim Molina, Duarte, California

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 10 servings.

Number Of Ingredients 17

Ingredients

3 cups torn romaine
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 jar (6-1/2 ounces) marinated artichoke hearts, drained and chopped
1 medium green pepper, chopped
2 medium tomatoes, chopped
1 can (2-1/4 ounces) sliced ripe olives, drained
5 slices deli ham, chopped
5 thin slices hard salami, chopped
5 slices pepperoni, chopped
3 slices provolone cheese, chopped
2 green onions, chopped
1/4 cup olive oil
2 tablespoons red wine vinegar
1/4 teaspoon salt
1/8 teaspoon pepper
2 tablespoons grated Parmesan cheese
Pepperoncini, optional

Steps:

In a large bowl, combine the first 11 ingredients. For dressing, in a small bowl, whisk the oil, vinegar, salt and pepper. Pour over salad; toss to coat. Sprinkle with cheese. Top with pepperoncini, if desired.

Nutrition Facts : Calories 185 calories, Fat 13g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 444mg sodium, Carbohydrate 11g carbohydrate (3g sugars, Fiber 3g fiber), Protein 7g protein.

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

Ingredients

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.".

ITALIAN CHOPPED SALAD

Italian Chopped Salad image

This is like antipasto in a bowl! What's also nice about this is that it's a quick toss in the salad bowl. The dressing ingredients are tossed with the salad, which makes it so much quicker!

Provided by JackieOhNo

Categories Greens

Time 15m

Yield 2 serving(s)

Number Of Ingredients 14

Ingredients

1 head romaine lettuce, leaves left whole
1/4 lb pepperoni, sliced thin
1/4 lb genoa salami, julienned
1/3 cup roasted yellow pepper, drained and sliced into strips
1/3 cup red onion, chopped
1 1/2 cups artichoke hearts, chopped
3 tablespoons red wine vinegar
1/2 cup extra virgin olive oil
1/2 teaspoon salt
1/4 teaspoon freshly cracked black pepper
2 tablespoons grated romano cheese
1/4 cup mixed olive
5 pepperoncini peppers
1/4 cup provolone cheese, cubed

Steps:

In a large salad bowl, combine lettuce, pepperoni, salami, roasted peppers, onion and artichoke hearts. Toss everything together to combine.
Add vinegar, olive oil, salt, pepper, pepperoncini, Romano, provolone, and olives to the bowl. Toss thoroughly to combine the ingredients.
Serve chilled.

Nutrition Facts : Calories 1252.7, Fat 106.8, SaturatedFat 26.8, Cholesterol 133.6, Sodium 5121.1, Carbohydrate 41.2, Fiber 21.1, Sugar 12.4, Protein 40.2

ITALIAN CHOP SALAD IN SHELLS

Italian Chop Salad in Shells image

Enjoy pasta salad appetizer in a new way - perfect if you love Italian cuisine.

Provided by By Betty Crocker Kitchens

Categories Appetizer

Time 55m

Yield 36

Number Of Ingredients 8

Ingredients

1 package (16 ounces) jumbo pasta shells
4 cups chopped romaine
1/2 cup chopped fresh basil leaves
1 cup coarsely chopped cooked chicken
1 large tomato, coarsely chopped (1 cup)
1 medium cucumber, coarsely chopped (3/4 cup)
1 package (3 ounces) Italian salami, chopped
1/3 cup roasted garlic Italian vinaigrette

Steps:

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

Nutrition Facts : Calories 70, Carbohydrate 11 g, Cholesterol 5 mg, Fiber 1 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Appetize, Sodium 65 mg

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