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.
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.
Freshly grated Black Pepper
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.