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Great flavor!! Because our local store was out of jumbo shells (and I was running out of time), I improvised and made this into a pasta salad. I used small shells and mixed the shells into the salad (instead of putting the salad into the shells). Turned out great! Used chicken, salami, italian ham and pepperoni along with Garlic Expressions dressing. No leftovers here! ;)

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Scrappin'Mom February 13, 2009

My mother said these were "interesting", and we all know what that means, but I loved them. I think it was the basil she didn't like, but for me the fresh tasting herb is what makes these so good. Be sure to salt your pasta cooking water liberally to flavor the shells. I deseeded the tomatoes before finely dicing and this helped to keep the dressing from becoming diluted. I used a package of Good Seasons Italian dressing, which is one of my favorites. Instead of salami, I used a vegan version of ham from my local Asian market, which is very good and nobody who tastes it knows it's not ham. I tasted some of these cold, and some at room temperature that had sat out for a couple of hours. I prefer the texture of the pasta at room temperature, and the salad mixture was still crunchy. Use small Persian or Japanese cucumbers if you can find them, otherwise I recommend removing the seeds from a regular cucumber. So unusual and good.

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kokeshi doll February 08, 2009

We loved this recipe! I used Garlic Expressions for the dressing and it was perfect.

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CIndytc February 02, 2009

I made these for our Super Bowl party and they were great! We made our own roasted garlic vinaigrette dressing. We will make them again. Thanks for the recipe!

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Chef Schellies February 01, 2009

This salad was a hit!! Everyone loved it!! Will use this again and again!! I used pepperoni sticks sliced thin in it too, instead of salami. GrannyJany

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jyenne January 12, 2009

As most everyone else said, these are terrific! I left out the chicken, used about 5 oz of salami and used house italian dressing. I didnt have any problems stuffing the shells. I only chilled them for about 1/2 hour before serving, but it didnt seem to matter. My dh is so picky, but he loved them. We are catering a meal for 50 next weekend and we think we are going to do these instead of regular salad. We will let you know the out come.

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GwenG January 10, 2009

I made these for a picnic this summer, and they were awesome! The possibilities for the stuffing is limitless, and it's a cute way to serve a salad. Everyone loved them and I will surely make them again. Thanks Yooper!

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ramartin42 January 04, 2009

This is a great recipe, even more so because my DH really likes them. I made these for NYE along with some really nice boiled shrimp and cocktail sauce for a lighter NYE. I added about a tsp or so of Dijon, next time I will add shredded asiago. So many possibilities, I can't wait to enjoy these in summer on the back porch. Will be a regular, thanks for posting.

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Denise! January 01, 2009

I made as an appetizer for Christmas Eve and these were enjoyed very much! The kids even loved them. I used Zesty Italian dressing instead of the Roasted Garlic Vinaigrette dressing, and it worked equally well for this. I used chopped pepperoni pieces in place of the hard salami too, and added some shredded cheese on top of each one before serving. This will be repeated and used a lot in the summertime!

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BettyBoopers January 01, 2009

I probably shouldn't rate this because I didn't follow the recipe exactly. I had some vegetarians coming to my party, so I skipped the meats and added some walnuts and pecans. It was still excellent and a terrific idea to get some salad into a finger foods menu! Really a great idea!!

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danette.astolfi December 31, 2008
Italian Chopped Salad in Shells