Total Time
1hr 10mins
Prep 1 hr
Cook 10 mins

This is a recipe that I made for my Wife and her sisters for their supper club. I used AussieChef's recipe for Peanut-Lime Vinaigrette to give it an Asian flare. Thanks AussieChef! They're a great, make ahead appetizer and really delicious the next day too. They loved them so here it is...

Ingredients Nutrition

Directions

  1. Cook pasta shells as directed al-dente.
  2. drain and rinse with cold water.
  3. place all salad ingredients in a bowl except reserve some red and yellow pepper for the garnish
  4. pour vinaigrette over salad and toss to coat.
  5. stuff the shells with the salad.
  6. garnish with red and yellow peppers.
  7. cover and refrigerate for at least an hour.
  8. Vinaigrette directions.
  9. process all vinaigrette ingredients in a food processor except the oil.
  10. slowly drizzle the oil into food processor until emulsified.
  11. scrape into a bowl and wait for half an hour for the flavors to develop.
Most Helpful

The chef himself brought these to my house for a little get together I had last summer! They were fabulous! Thanks tasmith1! :)