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These tasty and colorful low calorie treats consist of a simple to make Italian chopped salad mounded into cooked pasta shells. You can prep everything the night before and then added the dressing and stuff the shells an hour before your guests arrive. They’re easy enough to pop right in your mouth but some might want it served on a small plate with a fork and knife. The skinny for 1 stuffed shell, 73 calories, 2.6 grams fat and 2 Weight Watchers SmartPoints. This delightful appetizer can also be served as a first course, light lunch or brought to a pot luck or picnic. Watch them quickly disappear!
Prep Time: 20 minutes
Cook Time: 10 minutes
Ingredients
½ cup Cardini’s Light Caesar Vinaigrette Dressing or Girard’s Light Caesar Dressing, refrigerated, see shopping tip
24 jumbo pasta shells (~ 8 ounces)
1 bag romaine lettuce, chopped into small pieces
1¼ cups cherry or grape tomatoes, cut in fours
1 cup cucumbers, peeled and chopped
⅔ cup reduced-fat salami, chopped, see shopping tip
⅔ cup (about 20) Kalamata olives, pitted and sliced into pieces
½ cup garbanzo beans, rinsed and drained
¼ cup fresh grated Parmesan cheese
Instructions
1. Cook shells according to package directions (al dente). Rinse in cold water.
2. In a large bowl, add all salad ingredients.
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