Ingredients
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8 ounces jumbo pasta shells (about 24)
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4 cups chopped romaine lettuce
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1 cup chopped fresh tomato
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3/4 cup chopped peeled cucumber
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3 ounces italian salami, chopped
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4 ounces crumbled feta cheese
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3 tablespoons olive oil
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2 tablespoons red wine vinegar
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1 teaspoon mixed Italian herbs
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1/2 cup chopped fresh basil
Instructions
- 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.".