Salad Stuffed Shells
Prep Time15 minutes mins
Cook Time12 minutes mins
Total Time27 minutes mins
Course: Salad or appetizer
Servings: 18 appetizers
Calories: 72kcal
Author: Good Dinner Mom
- 18 jumbo pasta shells
- 5 slices salami, sliced
- 4 cups chopped romaine lettuce, or baby spinach leaves
- 1 cup sliced grape tomatoes
- ¾ cup chopped red onion
- 20 Black olives, sliced
- 1 bunch asparagus tips, blanched
- ¼ cup frozen peas, thawed
- 1 avocado, diced
- ½ cup salad dressing of your choice, plus extra for drizzling or to taste
- 1 cup shredded Parmesan cheese or Feta crumbles, plus extra to sprinkle on top
Cook pasta according to package directions. Drain and cool in refrigerator while preparing salad.
In a bowl, combine sliced salami 4 cups romaine, 1 cup tomatoes, ¾ cup onion, 20 olives, 1 bunch asparagus tip, ¼ cup frozen peas, 1 avocado, and ½ cup salad dressing and toss.
Stuff the shells, arrange on platter and provide extra dressing to spoon over shells or drizzle more over the top. Sprinkle extra cheese over shells, if desired.
Calories: 72kcal | Carbohydrates: 4g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 7mg | Sodium: 146mg | Potassium: 140mg | Fiber: 1g | Sugar: 1g | Vitamin A: 786IU | Vitamin C: 5mg | Calcium: 60mg | Iron: 0.4mg