Italian Chopped Salad In Shells Recipes

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ITALIAN CHOPPED SALAD



Italian Chopped Salad image

Italian Chopped Salad is stuffed with flavor and texture that is highly satisfying. Full of classic Italian flavors, this salad is going to be a huge hit at your next gathering!

Provided by Alyssa Rivers

Categories     Salad

Time 15m

Number Of Ingredients 8

4 cups romaine (thinly chopped)
1 cup pepperoncinis (deseeded and sliced)
1 cup cherry tomatoes (chopped)
1 cup olives (sliced)
1/2 medium red onion (sliced)
1/2 cup italian salami (thinly sliced)
1 cup mozzarella cheese (cubed)
Recipe for Homemade Italian Dressing

Steps:

  • In a large bowl combine the romaine, pepperoncinis, cherry tomatoes, olives, red onions, salami, cheese, and dressing.
  • Make recipe for homemade italian dressing and use as much as desired. Toss the salad until combined.

Nutrition Facts : Calories 219 kcal, Carbohydrate 8 g, Protein 11 g, Fat 17 g, SaturatedFat 6 g, Cholesterol 33 mg, Sodium 1032 mg, Fiber 4 g, Sugar 3 g, ServingSize 1 serving

ITALIAN CHOP SALAD IN SHELLS



Italian Chop Salad in Shells image

Enjoy pasta salad appetizer in a new way - perfect if you love Italian cuisine.

Provided by By Betty Crocker Kitchens

Categories     Appetizer

Time 55m

Yield 36

Number Of Ingredients 8

1 package (16 ounces) jumbo pasta shells
4 cups chopped romaine
1/2 cup chopped fresh basil leaves
1 cup coarsely chopped cooked chicken
1 large tomato, coarsely chopped (1 cup)
1 medium cucumber, coarsely chopped (3/4 cup)
1 package (3 ounces) Italian salami, chopped
1/3 cup roasted garlic Italian vinaigrette

Steps:

  • Cook pasta shells as directed on package; drain and cool.
  • Place remaining ingredients except vinaigrette in medium bowl. Pour vinaigrette over salad; toss to coat.
  • Stuff shells with salad. Cover and refrigerate up to 2 hours before serving.

Nutrition Facts : Calories 70, Carbohydrate 11 g, Cholesterol 5 mg, Fiber 1 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Appetize, Sodium 65 mg

SUPER ITALIAN CHOPPED SALAD



Super Italian Chopped Salad image

Antipasto ingredients are sliced and diced to make this substantial chop salad. I like to buy sliced meat from the deli and chop it all up so you can get a bit of everything in each bite. -Kim Molina, Duarte, California

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 10 servings.

Number Of Ingredients 17

3 cups torn romaine
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 jar (6-1/2 ounces) marinated artichoke hearts, drained and chopped
1 medium green pepper, chopped
2 medium tomatoes, chopped
1 can (2-1/4 ounces) sliced ripe olives, drained
5 slices deli ham, chopped
5 thin slices hard salami, chopped
5 slices pepperoni, chopped
3 slices provolone cheese, chopped
2 green onions, chopped
1/4 cup olive oil
2 tablespoons red wine vinegar
1/4 teaspoon salt
1/8 teaspoon pepper
2 tablespoons grated Parmesan cheese
Pepperoncini, optional

Steps:

  • In a large bowl, combine the first 11 ingredients. For dressing, in a small bowl, whisk the oil, vinegar, salt and pepper. Pour over salad; toss to coat. Sprinkle with cheese. Top with pepperoncini, if desired.

Nutrition Facts : Calories 185 calories, Fat 13g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 444mg sodium, Carbohydrate 11g carbohydrate (3g sugars, Fiber 3g fiber), Protein 7g protein.

ITALIAN CHOPPED SALAD



Italian Chopped Salad image

Provided by Jeff Mauro, host of Sandwich King

Categories     side-dish

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 14

1/2 cup red wine vinegar
2 tablespoons honey
1 teaspoon dried Italian seasoning
2 cloves garlic, smashed and chopped
Salt and freshly cracked black pepper
1/2 cup olive oil
1 pound bacon
2 cups ditalini pasta, cooked al dente and cooled
1 cup crumbled gorgonzola
2 hearts romaine, chopped
1/4 small head red cabbage, chopped
1/4 head iceberg, chopped
1 to 2 large tomatoes, chopped
1/2 small red onion, minced

Steps:

  • Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
  • For the dressing: Place the vinegar, honey, Italian seasoning, garlic and some salt and pepper in a blender or food processor. While the machine is running, slowly drizzle the olive oil until the dressing is combined and emulsified. Adjust the seasoning if necessary, or add more oil if you want it less acidic.
  • For the salad: Lay out the bacon in rows on the prepared baking sheet. Place in the oven on the upper rack and cook until crisp, 10 to 15 minutes. Once it is nice and crispy, chop it up for your salad.
  • In a large bowl, combine the bacon, pasta, gorgonzola, romaine, cabbage, iceberg, tomatoes and red onions. Add the dressing and toss together until all is well coated. Taste and adjust the seasoning.

ITALIAN CHOPPED SALAD



Italian Chopped Salad image

Provided by Giada De Laurentiis

Categories     appetizer

Time 15m

Yield 2 servings

Number Of Ingredients 8

4 teaspoons red wine vinegar
1/4 teaspoon salt, plus more for seasoning
1/8 teaspoon freshly ground black pepper, plus more for seasoning
3 tablespoons extra-virgin olive oil
2 cups finely chopped romaine lettuce (from 1/2 head)
2 cups finely chopped radicchio (from 1/2 large head)
1/2 cup drained canned white beans, rinsed and patted dry
8 oil-packed sun-dried tomato halves, drained and chopped

Steps:

  • Whisk the vinegar, 1/4 teaspoon of salt, and 1/8 teaspoon of pepper in a large bowl to blend. Gradually whisk in the oil to blend. Add the lettuce, radicchio, beans, and sun-dried tomatoes. Toss to coat. Season the salad, to taste, with more salt and pepper, and serve.

ITALIAN CHOPPED SALAD



Italian Chopped Salad image

Enjoy this flavorful tossed salad made with chicken, salami and vegetables for dinner - ready in 25 minutes. Perfect if you love Italian cuisine.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 4

Number Of Ingredients 12

1/3 cup olive or vegetable oil
1/4 cup red wine vinegar
2 tablespoons chopped fresh or 2 teaspoons dried basil leaves
1 teaspoon sugar
1/4 teaspoon salt
6 cups chopped romaine lettuce
1 cup chopped fresh basil leaves
1 cup cut-up cooked chicken
2 large tomatoes, chopped (2 cups)
2 medium cucumbers, chopped (1 1/2 cups)
1 package (3 oz) Italian salami, chopped
1 can (15 to 16 oz) cannellini beans, rinsed and drained

Steps:

  • In tightly covered container, shake all vinaigrette ingredients.
  • In large bowl, place all salad ingredients. Pour vinaigrette over salad; toss until coated. Serve immediately.

Nutrition Facts : Calories 560, Carbohydrate 41 g, Cholesterol 45 mg, Fat 4, Fiber 11 g, Protein 27 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 740 mg, Sugar 7 g, TransFat 0 g

ITALIAN CHOPPED SALAD RECIPE BY TASTY



Italian Chopped Salad Recipe by Tasty image

All of your favorite Italian flavors are chopped together in this hearty salad. Full of tender and bitter greens, hearty protein from salami and chickpeas, and flavor boosters like Provolone, pepperoncini, and a garlicky vinaigrette, it's satisfying enough to stand alone, or can be served alongside your favorite dishes for an Italian feast.

Provided by Tasty

Categories     Lunch

Time 15m

Yield 6 servings

Number Of Ingredients 16

2 romaine hearts, thinly sliceds
1 small head of radicchio, thinly sliced
1 cup thinly sliced hard salami
½ cup thinly sliced Provolone cheese
1 cup cherry tomatoes, halved
15 oz 1 can of chickpeas, drained and rinsed
½ red onion, thinly sliced
½ cup thinly sliced pepperoncini
4 garlic cloves, minceds
2 teaspoons dijon mustard
½ cup finely grated parmesan cheese
¼ cup red wine vinegar
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
2 teaspoons dried oregano
½ cup olive oil

Steps:

  • Make the salad: In a large bowl, toss together the romaine, radicchio, salami, Provolone, tomatoes, chickpeas, red onion, and pepperoncini.
  • Make the vinaigrette: In a small bowl or glass measuring cup, whisk together the garlic, mustard, Parmesan, vinegar, salt, pepper, and oregano. Slowly pour in the olive oil, whisking until smooth and emulsified.
  • Pour the vinaigrette over the salad and toss to coat.
  • Enjoy!

CHOPPED SALAD APPETIZER SHELLS



Chopped Salad Appetizer Shells image

This beautiful appetizer consists of an Italian chopped salad that is mounded into cooked pasta shells. It can be made up to four hours ahead and the romaine salad will remain crispy for serving. Note: To give proper credit, this is an adaptation of recipe #29329, which uses chicken as a main ingredient. In the version I am posting, the chicken is eliminated and the chopped salad is garnished with salami and feta cheese. I also make my own vinaigrette, but if you prefer, just use a bottled Italian dressing.

Provided by CookinDiva

Categories     Pasta Shells

Time 40m

Yield 12 serving(s)

Number Of Ingredients 12

8 ounces jumbo pasta shells (about 24)
4 cups chopped romaine lettuce
1/2 cup chopped fresh basil
1 cup chopped fresh tomato
3/4 cup chopped peeled cucumber
3 ounces italian salami, chopped
4 ounces crumbled feta cheese
3 tablespoons olive oil
2 tablespoons red wine vinegar
1 teaspoon mixed Italian herbs
1/8 teaspoon sugar
salt and pepper, to taste

Steps:

  • Cook shells in plenty of boiling water according to package directions, being careful not to overcook them. Rinse in cold water; set aside. (For advance prep tip, see note at end).
  • Chop all salad ingredients, making sure you have all the pieces quite small so that you can easily stuff the salad into the shells.
  • Make dressing; pour over salad and toss lightly. Add salt and pepper if desired.
  • Stuff salad into cooled shells (now you will understand why you chopped the ingredients into small pieces!).
  • Refrigerate up to 4 hours before serving.
  • Advance preparation tip from a reviewer: "The day before, I cooked the shells to al-dente, rinsed them in cool water, separated them and let them cool. Then, I put them in a ziplock. I chopped everything for the salad part and put it in a ziplock, without the dressingl. The next day, I mixed the dressing into the salad and stuffed the shells. Worked like a dream.".

ITALIAN CHOPPED SALAD IN SHELLS



Italian Chopped Salad in Shells image

I just found this on Recipegoldmine.com. Haven't made this yet, but they sound like an incredible appetizer for a cookout or picnic. Prep time includes 2 hour chilling time.

Provided by yooper

Categories     Chicken

Time 3h10m

Yield 36 appetizers

Number Of Ingredients 8

1 (16 ounce) package jumbo pasta shells
4 cups chopped romaine lettuce
1/2 cup chopped fresh basil
1 cup coarsely chopped cooked chicken
1 cup coarsely chopped tomatoes
3/4 cup coarsely chopped cucumber
3 ounces italian hard salami, chopped
1/3 cup roasted garlic vinaigrette dressing

Steps:

  • Cook pasta shells as directed on the package.
  • Drain and cool.
  • Place remaining ingredients except vinaigrette in a medium bowl.
  • Pour vinaigrette over the salad, toss to coat.
  • Stuff the shells with the salad.
  • Cover and refrigerate 2 hours before serving.

SALAD STUFFED SHELLS



Salad Stuffed Shells image

A really different way to present pasta salad OR your favorite recipe for tuna and chicken salad! A really creative finger food that will impress your guests at picnics, BBQs, and showers! I served this on a bed of lettuce garnished with green and black olives.

Provided by Micki

Categories     Salad     Vegetable Salad Recipes

Time 30m

Yield 9

Number Of Ingredients 8

18 jumbo pasta shells
½ pound thinly sliced salami
4 cups chopped romaine lettuce
1 cup chopped roma tomatoes
¾ cup seeded and chopped cucumber
¾ cup chopped red onion
½ cup balsamic vinaigrette salad dressing
1 cup shredded Parmesan cheese

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook pasta shells in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes. Drain and rinse with cold water until chilled.
  • Combine salami, romaine lettuce, roma tomatoes, cucumber, and red onion in a large bowl; pour balsamic vinaigrette dressing over salad and toss to coat. Stuff pasta shells with lettuce mixture and sprinkle with Parmesan cheese.

Nutrition Facts : Calories 312.4 calories, Carbohydrate 30.7 g, Cholesterol 31.6 mg, Fat 14.7 g, Fiber 2.1 g, Protein 14.3 g, SaturatedFat 4.8 g, Sodium 819 mg, Sugar 2.7 g

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