Italian Chopped Salad in Shells
Elevate your appetizer game with these irresistible Italian Chopped Salad in Shells—an inspired fusion of vibrant Italian flavors and eye-catching presentation. Perfectly cooked jumbo pasta shells are filled with a refreshing chopped salad made from crisp Romaine lettuce, juicy cherry tomatoes, crunchy cucumbers, Kalamata olives, and tender red onions, enhanced with savory bites of salami, mozzarella, and Parmesan cheese. Tossed in zesty Italian dressing and garnished with fresh parsley, every bite bursts with fresh, tangy, and salty flavors. Ideal for potlucks, picnics, or light lunches, these salad-stuffed shells are as fun to eat as they are to make. Whether served immediately or chilled for an hour, this easy, no-fuss recipe combines convenience with gourmet flair, making it your new go-to for effortless entertaining.
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Recipe Information
Ingredients
- 12 pieces Jumbo pasta shells
- 2 cups Romaine lettuce
- 1 cup Cherry tomatoes
- 1 medium Cucumber
- 0.25 medium Red onion
- 0.5 cup Kalamata olives
- 0.5 cup Salami
- 0.5 cup Mozzarella cheese
- 0.25 cup Parmesan cheese
- 0.5 cup Italian dressing
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Fresh parsley (optional)
Instructions
Cook the jumbo pasta shells in a large pot of salted boiling water according to package instructions, typically for 9-10 minutes, until al dente. Drain and rinse under cold water to stop the cooking. Set aside to cool completely.
While the shells cool, chop the Romaine lettuce into bite-sized pieces and add it to a large mixing bowl.
Halve the cherry tomatoes, dice the cucumber, thinly slice the red onion, and chop the Kalamata olives. Add all of these to the mixing bowl with the lettuce.
Cut the salami and mozzarella cheese into small cubes and add them to the vegetable mixture.
Sprinkle the Parmesan cheese over the mixture, then drizzle the Italian dressing evenly. Add the salt and black pepper, and gently toss everything together to combine.
Take the cooled pasta shells and carefully spoon the chopped salad mixture into each shell, packing it lightly but not overstuffing.
Place the filled shells onto a serving platter and garnish with fresh parsley if desired.
Serve immediately or chill in the refrigerator for up to one hour before serving for a crisp, refreshing bite.
Nutrition Facts
Calories |
1284 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 96.9 g | 124% | |
| Saturated Fat | 26.5 g | 132% | |
| Polyunsaturated Fat | 16.5 g | ||
| Cholesterol | 135 mg | 45% | |
| Sodium | 5008 mg | 218% | |
| Total Carbohydrate | 62.2 g | 23% | |
| Dietary Fiber | 12.8 g | 46% | |
| Total Sugars | 23.9 g | ||
| Protein | 43.7 g | 87% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 851 mg | 65% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 1287 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
