Ingredients
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
Preparation
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.
