*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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) of salami, ham & pepperoni, chunks of swiss & a yellow cheddar cheese, diced roma tomatoes (pat dry with paper towels), diced English cucumbers (keep skin on), black olives, and diced red onion. Marinate it all in Zesty Italian dressing overnight. Stuff shells before serving. As for the romaine lettuce; garnish the platter with it ..... that way guests can grab a piece themselves IF they want it! Sliced pepperoncini's are a nice addition too for some zing, using some of the juice added to marinade! Ultimately... I would suggest using "YOUR" favorite salad recipe, whether it be egg salad, ham salad, tangy broccoli cheese salad, chicken salad, tuna salad, crab or seafood salad, antipasto, etc. Just remember to add some "crunchies" in the stuffing, such as the cukes and onion; or try celery, diced carrots, water chestnuts, radishes or red and/or green peppers, broccoli and/or cauliflower. Kidney beans or black beans sound like a great addition, too! Next time for a pot luck I am doing a combination of a few different varieties for guests to choose from! :) Thank You Micki, you are so creative!!! Tip: Cook shells al dente and rinse in cold water, then leave out to fully dry, before stuffing. Makes it a easy & clean job!!!
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 salad, tuna salad, ham salad and a variation of the salad ingredients listed. This turned out beautiful! Was enjoyed by everyone and there were no leftovers. A keeper for sure. Thanks, Micki, for sharing a delicious, new idea!! Will be using this many times in the future.
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 vinegar with just a little olive oil also reduced the sodium that store-bought vinaigrettes might have:)
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, black olives, and the romaine and used a homemade ranch as our dressing and topped with a bit of shredded cheese. We loved these and I love the fact that you can make them to suit what dinner your having. Such a clever idea thanks for sharing!
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 and red peppers carrots small pieces of brocolli and even red cabbage. This always gets oooohhh and ahhhs.
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 and croutons. Tossed half with italian dressing and half with Catalina (red) dressing. Drizzled more dressing on top and sprinkled with more cheese. Took them to a pot luck - total hit. Next time I am in a hurry for a pot luck dish I think I might just buy deli salad and stuff with that - tried a few at home with the broccoli salad - was tasty!
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 a tuna/pasta salad recipe that I plan on serving using this idea rather than mixing the pasta with the salad. The only change I would make is to boil the pasta in highly salted water salty like the sea.
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 potential here! Def a fun party idea to serve appetizers!! Thanks.
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 salad dressing or something on the outside but that would make them greasy and hard to hold. So I'll continue thinking about this because as I said I love the concept.
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