Ingredients
8 oz jumbo pasta shells
4 cups chopped romaine lettuce
1/2 cup fresh basil
1 cup chopped fresh tomatoes
3/4 cup chopped peeled English cucumber
3 oz. chopped mixed olives
4 oz. best crumbled feta cheese
olive oil
balsamic vinegar
salt and pepper to taste
Preparation
Cook shells in boiling water according to package directions. Rinse in cold water and set aside.
Finely chop the salad ingredients and mix in a bowl.
Drizzle salad with olive oil, balsamic, salt, and pepper to taste.
Stuff salad into cooled shells, garnish top with sliver of red pepper.
Refrigerate up to 4 hours before serving.
