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Salad Stuffed Shells

Rated as 4.43 out of 5 Stars

"A really different way to present pasta salad OR your favorite recipe for tuna and chicken salad! A really creative finger food that will impress your guests at picnics, BBQs, and showers! I served this on a bed of lettuce garnished with green and black olives."
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30 m servings 312 cals
Original recipe yields 9 servings


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  • Prep

  • Cook

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  1. Bring a large pot of lightly salted water to a boil. Cook pasta shells in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes. Drain and rinse with cold water until chilled.
  2. Combine salami, romaine lettuce, roma tomatoes, cucumber, and red onion in a large bowl; pour balsamic vinaigrette dressing over salad and toss to coat. Stuff pasta shells with lettuce mixture and sprinkle with Parmesan cheese.


  • Cook's Notes:
  • I do not recommend making this the day before as the lettuce will wilt. But you can chop everything up the night before, keeping the lettuce separate. I also found that the shells were easier to stuff when they were cold.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts

Per Serving: 312 calories; 14.7 g fat; 30.7 g carbohydrates; 14.3 g protein; 32 mg cholesterol; 819 mg sodium. Full nutrition

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  1. 28 Ratings

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Most helpful positive review

Five stars for this being a FANTASTIC presentation idea!!! But for the actual stuffing recipe..... blah. Made it but didn't care for it, so made my own pasta salad my way. Chunks, (not slices) ...

Most helpful critical review

Love the concept. And love all the suggestions for different fillings. But after chilling the pasta shells and filling them, they were dry. Trying to figure out how to resolve, they needed sa...

Most helpful
Most positive
Least positive

Five stars for this being a FANTASTIC presentation idea!!! But for the actual stuffing recipe..... blah. Made it but didn't care for it, so made my own pasta salad my way. Chunks, (not slices) ...

This rating is based mainly on the idea and presentation. Made this last night for appetizers served on deviled egg trays. I had a total of 44 large shells. The fillings I used were chicken s...

To reduce the fat even more, I use turkey pepperoni, and substitute fresh baby spinach leaves rather than the romaine. I'll also chopped up some water chestnuts to add a little crunch. Red wine ...

This is a great appetizer for the office parties when everyone is on a diet. I use reduced calorie ranch and spinach chopped with the romaine. You can use almost any colorful veggie, ie, green...

Great idea! A fun and delicious way to serve salad. Serve in a deviled egg tray for a nice presentation.

These were really good and super cute on an egg plate. I needed these to be creamy to fit with our dinner so I used a mix of what I had on hand: light red kidney beans, cucumber, green onions, b...

Did not have all the listed ingredients - just made a big tossed chop salad with romaine lettuce, cukes, tomatoes, red onion, shredded carrot, a little shredded parmesan cheese toasted almonds a...

Okay, a qualifier: I did not actually try the salad recipe, but the idea of using large shells as the vehicle for any salad is ingenious! I can't believe I have never seen this before. I have...

I will give this recipe for stars because it's a great idea, but the salad recipe here is just so-so. I would like to experiment with other filling options; the sky's the limit for the potentia...