What a great idea!! I sliced the lettuce in my food processor and also added sliced cabbage for some extra 'crunch'. I really 'wowed' them at work with this. Thanks for the great recipe!
These were wonderful! I omitted the salami and used "Garlic Expressions" dressing as the vinaigrette. They are a great little appetizer and very easy to make. They set up nicely after a couple hours in the fridge and make a nice little finger food. Thanks for posting Yooper!
Great finger food! I changed up the recipe a little bit - took out the chicken and basil and added black olives, red onion, and shredded parmesan cheese. Instead of vinaigrette, I used Kraft Light House Italian, and before stuffing the shells, I drizzled a tiny bit of olive oil over them and lightly sprinkled italian seasoning over that. Everyone commented on how fresh they were and how they would be great for a summer get together. Thanks for the great idea!
Not only do I look at a recipe for what is in it, but, also what can be changed about it and what ideas I get from it. THIS is a keeper on all counts! Not only is it good as written, it gets you thinking about so many other ideas using this concept!!
I love these- and have received so many great compliments on them. I do think the key is to use a salad dressing that is full flavored- that you love. I make mine from scratch with loads of garlic and fresh herbs. Its fun to add salami, sun dried tomatoes, cheese, whatever!! Such a fun idea- and awesome presentation. I love this recipe!
I don't know if I didn't cook the shells long enough (cooked longer than package directions) but had 2 different groups of friends try them and they said the same thing "filling is GREAT but the pasta is too dense and overwhelming". Next time I'm going to either mix some pasta with the salad part to make a great pasta salad or use something else as my vessel.
I made these for a Christmas appetizer. They make a beautiful presentation and were absolutely delicious and different than the normal holiday fare. The only modifications I made were using a balsamic vinegarette and adding feta and parmesan cheese. I also used an English cucumber as they have less water content and are easier to chop. I was reluctant to try this recipe as I thought that they would fall apart, but they were easy to work with and held together just fine even before refrigeration. The only downside was that they were quite time-consuming to make, but that is partially my fault as my food chopper quit half way through. I am looking forward to serving these! Thank you for posting!~
The possibilites are ENDLESS! I've made these several times with many variations. Any left over meat diced up in place of the chicken works great as does adding some diced sharp or pepperjack cheese. I've also used rotini noodles in place of stuffing shells with great results. These are portable, easy and delish, a must make again!
I have made this serveral times but I use endive leaves instead of pasta shells. Also I add some chopped gouda or havarti cheese and sometimes I add garbonzo beans. This is always a hit with guests and all but filling the endive leaves can be done ahead.
I made the shells with the above ingredients except I substituted pepperoni and mozzarella cheese for the chicken and salami, and used a good italian dressing. They were delish! Next time I might try a greek theme and use feta, kalamata olives etc. Great recipe!