Party Salad Boats

Perfect for a buffet party because it turns salad into a finger food! If the onions aren't mild enough, saute them in olive oil first.

• Ready In: 2 hrs
• Serves: 12
• Yields: 24 boats

Ingredients

• Salad Dressing

• 1⁄4 cup olive oil
• 1 1⁄2 teaspoons lemon juice
• 1  teaspoon  italian seasoning
• 1  pinch kosher salt
• 2  pinches fresh ground pepper
• 1⁄2 teaspoon  minced garlic
• 2 1⁄2 tablespoons parmesan cheese
• 1⁄4 mild red onion, sliced thinly

• Salad

• 1  large  head green leaf lettuce
• 1  cup chopped tomato
• 1⁄4 lb  thinly sliced  pepperoni
• 2 (4 ounce) cans  sliced  olives
• 1⁄2 lb queso ranchero or 1⁄2 lb feta
•  garlic salt

• Pasta

• 1 (12 ounce) package jumbo pasta shells
• 1  tablespoon kosher salt
• 4  quarts water

Directions

1. Assemble the salad dressing an hour ahead, so the onion and salad dressing have time to blend but the onion is still crunchy.
2. Bring the water to a boil with the salt. Add the pasta and cook for 12 minutes. Drain immediately and cool completely.
3. Chop the romaine, tomatoes and pepperoni. Drain and add the olives. Crumble the cheese over the salad.
4. Toss the salad dressing and salad. The dressing will be clumpy. Add the dressing a little at a time, being careful to not add too much. Add garlic salt to taste.
5. (I usually spoon out the onions with a large non-slotted spoon. I use the dressing that comes along with the onions, leaving any excess dressing for another day.).
6. Fill the pasta shells.