30 jumbo pasta shells (1-12 oz box), cooked, cooled
1/2 tsp garlic powder
1/4 tsp crushed red pepper flakes
2 tb italian flat parsley, chopped
1/4 cup olive oil
3 tb red wine vinegar red wine vinegar
1 tb lemon juice lemon juice
1 head romaine lettuce, chopped
1 cups grape tomatoes, sliced
1/2 cup red onion, chopped
30 30 olives, pitted, chopped (green or black kalamata)
1 cup (canned/jar) artichoke hearts, drained, chopped
1/2 cup roasted red peppers, drained, chopped
6 oz salami, sliced, diced
6 oz provolone cheese, shredded
2 medium, Avocados From Mexico, diced
garnish with fresh parsley
Cook pasta according to package directions. Drain and cool in refrigerator while preparing salad.
Combine dressing ingredients: garlic powder, red
pepper flakes, olive oil, vinegar and lemon juice in a deep bowl and whisk
Combine lettuce and remaining ingredients in a large salad bowl and toss well.
Mix in salad dressing and blend together.
Spoon 1-2 TB of antipasto salad mixture into each pasta shell. Serve chilled.
Garnish with fresh parsley.
ANTIPASTO & AVOCADO STUFFED SHELLS
Amount Per Serving 15
Calories from Fat 0
% Daily Value*
Total Fat 17g
Saturated Fat 4g
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Total Carbohydrates 24g
Dietary Fiber 2g
* Percent Daily Values are based on a 2000 calorie diet.
Did you know the avocado is a fruit, not a vegetable? Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!