Servings: 4

INGREDIENTS:

• 12 x Jumbo Pasta Shells

FILLING:

• 1/2 cup Ricotta cheese, part skim
• 1 Tablespoon Chopped fresh chives*
• 1/4 teaspoon Black Pepper
• 1 Tablespoon Grated Lemon Peel
• 1/2 cup Very finely chopped Almonds

LEMON VINAIGRETTE:

• 1/4 cup Lemon juice
• 2 Tablespoons Olive oil
• 1 teaspoon Dijon Mustard
• 1 Tablespoon Chopped fresh parsley
• 1 Tablespoon Basil
• 1 Clove garlic, finely minced
• or 1 Tablespoon dried chives or 1 chopped scallion

GARNISH (optional):

• Sliced almonds
• Cherry tomatoes
• Lemon wedges
• Fresh basil leaves or fresh parsley sprigs
• Sauteed pine nuts
• Parmesan cheese

INSTRUCTIONS:

1. Bring a large pot of water to a boil; cook pasta until al dente.
2. While pasta is cooking, combine FILLING ingredients in a medium bowl. Set aside.
3. In a large bowl, combine VINAIGRETTE ingredients. Set aside.
4. When pasta is done, drain well, rinse under cold water, and drain well again.
5. Toss shells with dressing to coat.
6. Stuff shells with filling mixture, allowing 1 heaping tablespoon for each shell.
7. Arrange stuffed shells on a serving platter.
8. Drizzle each stuffed shell with some of the remaining dressing.
9. Top with garnishes of your choice, such as sliced almonds, cherry tomatoes, lemon wedges, fresh basil leaves or fresh parsley sprigs, or sauteed pine nuts, and Parmesan cheese (optional).
10. Serve immediately or chill for a refreshing cold pasta salad.

Note:

• Substitute 6 pieces of lasagna for pasta shells, spread each with filling, then roll up jellyroll fashion.
• Substitute 1/2 to 1 cup mashed tofu for part of the ricotta cheese, or use all tofu if you’re a fan of tofu.
• Instead of Lemon Vinaigrette, use Herbed Tomato Sauce as a different dressing option.

Enjoy this delicious and refreshing stuffed pasta salad with various garnishes and dressings according to your taste preferences!

Here are some variations of the stuffed pasta salad recipe:

1. Mediterranean Stuffed Shells:

• Filling: Replace ricotta cheese with feta cheese, add chopped kalamata olives, sun-dried tomatoes, and fresh basil.
• Vinaigrette: Use a Greek-inspired dressing with olive oil, lemon juice, red wine vinegar, minced garlic, oregano, and a pinch of crushed red pepper flakes.
• Garnish: Top with crumbled feta cheese, sliced cucumbers, and chopped red onions.

2. Caprese Stuffed Shells:

• Filling: Use a mixture of ricotta cheese and chopped fresh mozzarella. Add diced cherry tomatoes and fresh basil leaves.
• Vinaigrette: Combine balsamic vinegar, olive oil, honey, Dijon mustard, and a dash of Italian seasoning.
• Garnish: Drizzle with balsamic glaze, and top with additional fresh basil leaves and cherry tomatoes.

3. Mexican Stuffed Shells:

• Filling: Mix ricotta cheese with cooked and seasoned ground beef or turkey. Add black beans, corn kernels, diced bell peppers, and chopped cilantro.
• Vinaigrette: Prepare a spicy chipotle dressing with lime juice, adobo sauce, honey, and a pinch of cumin.
• Garnish: Sprinkle with shredded cheddar cheese, avocado slices, and crushed tortilla chips.

4. Asian Stuffed Shells:

• Filling: Combine ricotta cheese with cooked and seasoned ground chicken or pork. Add diced water chestnuts, green onions, and chopped cilantro.
• Vinaigrette: Create an Asian-inspired dressing with soy sauce, rice vinegar, sesame oil, ginger, and a touch of honey.
• Garnish: Top with toasted sesame seeds, thinly sliced radishes, and julienned carrots.

5. Spinach and Artichoke Stuffed Shells:

• Filling: Blend ricotta cheese with chopped spinach, marinated artichoke hearts, and minced garlic.
• Vinaigrette: Make a creamy dressing using mayonnaise, lemon juice, Dijon mustard, and a pinch of paprika.
• Garnish: Sprinkle with grated Parmesan cheese and chopped fresh parsley.