As much as I enjoy a hearty meal, when the weather begins to warm eating light just seems right.
After spending time in the garden or attending outdoor activities often a salad seems to fit the bill.
I recently helped host a bridal shower and these Salad Stuffed Shells were such a big hit I thought I would share the recipe with you.
I think they would be great for a Mothers Day brunch.
Salad Stuffed Shells:
18 jumbo pasta shells 4 cups chopped romaine lettuce or baby spinach
Sliced salami, about 5 slices 1 cup sliced grape tomatoes
3/4 cup chopped red onion Black olives, about 20
1/4 cup frozen peas, thawed One bunch asparagus tips, blanched
1 avocado, diced 1 cup shredded parmesan cheese, or feta (extra for top)
1/2 cup dressing of your choice
1. Cook pasta according to pkg. instructions. Drain and cool in refrigerator while preparing salad.
2. Combine all salad ingredients including dressing and toss.
3. Stuff the shells and arrange on platter. Top with extra cheese. Provide extra dressing to drizzle over top if desired.
I will be sharing with:
Hop over and visit Roxy for her first link party, Encouraging Homakers