• 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 tomato
  • 3/4 cup coarsely chopped cucumber
  • 3 ounces italian hard salami, chopped
  • 1/3 cup roasted garlic vinaigrette dressing
  • 1 Cook pasta shells as directed on the package.
  • 2 Drain and cool.
  • 3 Place remaining ingredients except vinaigrette in a medium bowl.
  • 4 Pour vinaigrette over the salad, toss to coat.
  • 5 Stuff the shells with the salad.
  • 6 Cover and refrigerate 2 hours before serving.