Salad Stuffed Shells are a refreshing and satisfying dish that combines the flavors of a Greek salad with pasta shells. Perfect for a light lunch or dinner on a warm day.
Ingredients: 12 jumbo pasta shells. 1 cup cherry tomatoes, halved. 1 cup cucumber, diced. 1/2 cup red onion, finely chopped. 1/2 cup black olives, sliced. 1/2 cup feta cheese, crumbled. 2 tablespoons fresh basil, chopped. 2 tablespoons fresh parsley, chopped. 2 tablespoons olive oil. 2 tablespoons balsamic vinegar. Salt and pepper to taste.
Instructions: Cook the jumbo pasta shells according to package instructions until al dente. Drain and set aside to cool. In a large mixing bowl, combine cherry tomatoes, cucumber, red onion, black olives, feta cheese, basil, and parsley. In a small bowl, whisk together olive oil and balsamic vinegar to make the dressing. Season with salt and pepper to taste. Pour the dressing over the salad ingredients and toss to combine. Once the pasta shells are cool, stuff each shell with the salad mixture. Chill the Salad Stuffed Shells in the refrigerator for at least 30 minutes before serving. Serve cold and garnish with additional fresh herbs if desired.
Prep Time: 20 minutes
Cook Time: 10 minutes
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