Stuffed “chopped” Italian Salad Shells
Your new favorite summer side dish, that's a handheld twist on the classic Italian chopped salad! You can use standard jumbo shells or your favorite gluten free variety. Customize the salad filling as you'd like since the dressing compliments many other veggies or salad choices!
PREP TIME
20 minutes to 25 minutes
COOK TIME
10 minutes to 12 minutes
INGREDIENTS
22
Serves: 4-6
Ingredients
salad
- 6 oz6 oz6 oz Pasta Shells, jumbo variety, approximately 12-14 shells
- 2 Tbsp2 Tbsp2 Tbsp Avocado Oil, for rubbing on the pasta shells after they're cooked, optional
- 1.5 cups1.5 cups1.5 cups Lettuce, Iceberg, shredded
- .75 cup.75 cup.75 cup Tomato, Grape, diced into ½” bites
- .75 cup.75 cup.75 cup Salami, cut into ½” cubes
- .5 - .75 cup.5 - .75 cup.5 - .75 cup Persian Cucumber, sliced and cut into ½” cubes
- .5 - .75 cup.5 - .75 cup.5 - .75 cup Mozzarella Pearls
- .5 cup.5 cup.5 cup Red Onion, sliced and cut into ½” cubes
- 2 - 3 Tbsp2 - 3 Tbsp2 - 3 Tbsp Peperoncini Peppers, sliced into thin strips
- 2 tsp2 tsp2 tsp Basil, Fresh, finely chopped
dressing
- .25 cup.25 cup.25 cup Olive Oil, can sub avocado oil
- .25 cup.25 cup.25 cup Balsamic Vinegar
- 2 tsp2 tsp2 tsp Dijon Mustard
- 1 tsp1 tsp1 tsp Thyme, Fresh, can sub ½ tsp dried thyme
- .25 tsp.25 tsp.25 tsp Real Salt - Redmond
- .25 tsp.25 tsp.25 tsp Black Pepper
- .125 tsp.125 tsp.125 tsp Granulated Garlic
optional garnish
- 1 - 2 tsp1 - 2 tsp1 - 2 tsp Parsley, fresh, finely chopped
- .5 - 1 tsp.5 - 1 tsp.5 - 1 tsp Signature SALT - am.Niccoli, can sub kosher salt
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Boil jumbo shells according to package directions, removing from water when they are al dente and not overly soft. You want them pliable so you can stuff them without them being so soft that they tear easily. Strain and run cold water over them to stop the cooking, drain and allow to dry. Rub a bit of avocado oil on your hands and rub the outside of each shell, this will keep them from sticking together. Set aside while you prepare the salad filling and dressing.
- Add all dressing ingredients to a small jar. secure lid and shake vigorously to combine and emulsify. Taste and adjust the season as needed.
- Add the filling/salad ingredients to a mixing bowl and gently toss to combine, pour ¾ of the dressing over the filling and stir to combine. Taste and adjust salt and pepper or add additional dressing as needed.
- Time to fill those shells! Carefully take one shell, gently pull apart to open and spoon about 3 tablespoons into the center, place on a serving platter. Repeat with remaining shells using any leftover filling to "top off" the shells or enjoy as a simple side salad. Sprinkle all the shells with parsley and a little kiss of salt.
- Serve stuffed shells with the additional dressing on the side for guests to add more as desired.
- Best enjoyed the day you make them, but can be kept in the refrigerator for up to 3 days.
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About This Recipe
Show nutritional information
Appetizers Coconut Free Egg Free Nut Free Salads Sauces & Dressings Shellfish Free Side Dishes Sugar Alcohol Free Sugar Free| This is our estimate based on online research. | |
| Calories: | 571 |
| Fat: | 43 g |
| Carbohydrates: | 29 g |
| Protein: | 19 g |
| Cholesterol: | 16 g |
| Sodium: | 301 mg |
| Fiber: | 2 g |
| Sugars: | 3 g |
| Sugar Alcohol: | 0 g |
| Calculated for total recipe. | |
4 responses to “Stuffed “chopped” Italian Salad Shells”
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Omg adding this to my list!! Perfect summer dinner, and there’s nothing better than finger food!
Thanks Pooja! I am obsessed with finger food (as you know) and these are just so fun for taking along to a BBQ!!
I cannot get over how fun and creative and right up my “Alli” these are!!! Can’t wait to grab the jumbo gf shells and make!!
Haha, I will never get tired of your puns Alli!! Yes, I’m excited for you to try this one out, such a fun way to enjoy a “pasta” salad!