Party Salad Boats
Recipe: #14611
October 15, 2014
Categories: Salads, Vegetable Salad, Appetizers, Lettuce, Baby Shower, Birthday, Brunch, Christmas, Easter, Game/Sports Day, July 4th, Mothers Day, Picnic, Potluck, Sunday Dinner, Vegetarian, Fresh Tomatoes, Kosher Dairy, more
"Perfect for a party because it turns salad into a finger food! These taste best made early in the day, or even the night before."
Ingredients
- FOR SALAD DRESSING
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- FOR PASTA
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- FOR SALAD
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Nutritional
- Serving Size: 1 (97.8 g)
- Calories 188
- Total Fat - 12.6 g
- Saturated Fat - 4.6 g
- Cholesterol - 18.6 mg
- Sodium - 1100.3 mg
- Total Carbohydrate - 13.4 g
- Dietary Fiber - 2.1 g
- Sugars - 2.2 g
- Protein - 5.6 g
- Calcium - 124.6 mg
- Iron - 0.7 mg
- Vitamin C - 3.8 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Assemble dressing first, it will be clumpy but that's okay.
Step 2
Place pasta and salt in pan and cook per package. Drain immediately and set upside down on cookie rack to cool.
Step 3
Chop lettuce and chop tomatoes and pepperoni and place in large bowl and add olives and cheese.
Step 4
Using a slotted spoon, add onions to salad and toss. This may be enough dressing for the salad. Keep remaining salad dressing in a jar in fridge.
Step 5
Add garlic salt to taste, then fill the pasta shells. Keep refrigerated until serving.
Tips
No special items needed.