Salad Stuffed Shells


24 Pastene Italian Jumbo Shells
1 bunch asparagus tips, blanched
2 Tbsp honey
1 Tbsp dijon mustard
½ tsp salt plus more for the pasta water
½ tsp black pepper
1 tsp Pastene Minced Garlic
¼ cup Pastene Balsamic Vinegar
½ cup Pastene Extra Virgin Olive Oil
6 salami slices, chopped
3 cups baby spinach leaves, chopped
1 cup grape or Cherry tomatoes, sliced in half
¾ cup red onion, chopped
20 Pastene Whole Ripe Pitted Olives, chopped
⅓ cup fresh or frozen peas
1 avocado, diced
½ cup Pastene Grated Parmesan cheese, plus more for garnish


  • Bring a large pot of salted water to a boil and cook shells until al dente. 
  • Pour some of the boiling water into another pan and add asparagus for 1 minute to blanch. Drain shells well, separate on a parchment lined baking sheet to prevent sticking, and set aside. Drain asparagus after a minute and slice into bite size pieces.
  • In a small mixing bowl, whisk together the honey, balsamic, mustard, salt, pepper, and garlic. Add the oil and whisk thoroughly to combine. Continue whisking until the dressing is fully emulsified. Store in a jar with a lid and refrigerate. Shake well before using.
  • Combine the salami, spinach, tomatoes, onion, olives, asparagus, peas, avocado, cheese and ½ cup of the dressing. Toss thoroughly.
  • Fill each shell with the salad mixture, arrange on platter. Sprinkle extra cheese over shells, if desired.

Product Used

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