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This is a fantastic little recipe I created last fall at the same time I wrote Stuffed Shells with Chicken, Broccoli and Carrots. Here, a jumbo pasta shell is filled with a rich and flavorful Greek Salad and served chilled. This makes for a nice, light lunch or snack this Spring. Make a batch and bring as an appetizer to an early Summer picnic or cook-out.

ingredients:

3 TBS Chopped Salame

1/4 cup Chopped Persian Cucumber

1/4 cup Chopped Cherry Tomatoes

2 TBS Feta Cheese

2 TBS Olive Tapenade–I used Trader Joe’s Brand

1 package Jumbo Shells, cooked to package directions, drained and rinsed with cool water. Pat dry.

Olive Oil

Balsamic Vinegar

Freshly grated Black Pepper

directions:

1.) Combine first 5 ingredients in a small bowl.

2.) Using a tablespoon, stuff each shell with olive tapenade mixture until full.

3.) Serve on a platter and drizzle with olive oil, balsamic vinegar and fresh cracked pepper.

Buon Appetito!

-ciao for now-

lauren

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