SALAMI PASTA SALAD
The first time I tasted this delicious salad was at my wedding, and I recall, even in the blur of that day, the recipe was in high demand. That was years ago and I'm still asked to bring it to cookouts and parties! -Sarah Ryan, Geneva, Ohio
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 9 servings.
Number Of Ingredients 15
Steps:
- Cook pasta according to package directions; drain and rinse in cold water. Place in a large bowl; add the green pepper, tomatoes, pepperoni, salami, olives, cheese and onion. , In a small bowl, whisk the dressing ingredients. Pour over pasta mixture; toss to coat. Cover and refrigerate until serving.
Nutrition Facts : Calories 273 calories, Fat 17g fat (5g saturated fat), Cholesterol 18mg cholesterol, Sodium 817mg sodium, Carbohydrate 21g carbohydrate (5g sugars, Fiber 1g fiber), Protein 8g protein.
SALAMI SALAD
Provided by Katie Lee Biegel
Categories side-dish
Time 15m
Yield 2 to 4 servings
Number Of Ingredients 8
Steps:
- Combine the arugula, fennel and tomatoes in a large bowl; season with salt and pepper. Drizzle with the olive oil and lemon juice and toss to coat.
- Top the salad with the salami and Parmesan.
SHRIMP 'N' SHELLS SALAD
"I received this recipe from a friend," explains Heather Richardson. "It can even be served as a light dinner with toasted garlic bread." The St. Paul, Virginia reader serves the low-fat salad on a bed of fresh greens.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 9 servings.
Number Of Ingredients 14
Steps:
- Cook pasta according to package directions. Meanwhile, for dressing, combine the mayonnaise, cheese, buttermilk, onion, parsley, basil, salt and pepper in a blender or food processor; cover and process until blended., Drain the pasta and rinse in cold water. In a large bowl, combine the pasta, shrimp, peas, pimientos, tomato and onions. Add dressing and toss to coat. Cover and refrigerate until chilled.
Nutrition Facts : Calories 191 calories, Fat 3g fat (1g saturated fat), Cholesterol 81mg cholesterol, Sodium 477mg sodium, Carbohydrate 26g carbohydrate (4g sugars, Fiber 2g fiber), Protein 15g protein. Diabetic Exchanges
ITALIAN CHOPPED SALAD IN SHELLS
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
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.
PASTA SHELLS WITH A TOMATO AND SALAMI SAUCE
Quick and Easy to make, i tend to throw this dish together for dinner alot and the kids love it too!
Provided by goneshoppin_83
Categories Pasta Shells
Time 15m
Yield 1 batch, 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Cook pasta.
- Cook onion and garlic in hot pan, add tomatoes, paste and salami. Simmer for 5 minutes
- Mix together Pasta and sauce and serve in indiviual bowls, top with parsley and parmesan.
Nutrition Facts : Calories 435.1, Fat 7.1, SaturatedFat 2.8, Cholesterol 17.8, Sodium 571.8, Carbohydrate 76.8, Fiber 5, Sugar 7.8, Protein 16.1
CHOPPED SALAD APPETIZER SHELLS
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
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.".
SALAD STUFFED SHELLS
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.
Provided by Micki
Categories Salad Vegetable Salad Recipes
Time 30m
Yield 9
Number Of Ingredients 8
Steps:
- 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.
- 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.
Nutrition Facts : Calories 312.4 calories, Carbohydrate 30.7 g, Cholesterol 31.6 mg, Fat 14.7 g, Fiber 2.1 g, Protein 14.3 g, SaturatedFat 4.8 g, Sodium 819 mg, Sugar 2.7 g
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