Appetizers / Soups / Salads

Tossed Shell Salad is for Side Dish.

Tossed Shell Salad takes 30 minutes to prepare.

Tossed Shell Salad takes several minutes to cook.

Tossed Shell Salad makes 14 servings.

The ingredients for Tossed Shell Salad are:

16 oz. shells pasta
1 medium bell pepper, cut into thin strips
1 & 1/2 cups cherry tomatoes, cut into halves
2 cups green onions, chopped
1/2 cup sliced black olives
8 ounces fancy shredded cheddar cheese
1/2 cup vegetable oil
4 tablespoons lemon juice
4 tablespoons white wine vinegar
2 teaspoons dillweed
2 teaspoons whole oregano
1 teaspoon salt
1/4 teaspoon black pepper

Here is how you make Tossed Shell Salad:

Cook pasta according to box instructions. Rinse with cool water and set aside. Mix vegetable oil, lemon juice, white wine vinegar, dillweed, oregano, salt, and pepper and set aside.Combine pasta, bell pepper, onion, tomatoes, black olives and cheese. Pour oil and vinegar mixture over the top and toss lightly. Refrigerate overnight.Makes fourteen 1 cup servings.Number of Servings: 14Recipe submitted by SparkPeople user BIG29HARVICKFAN.

The nutritional information for Tossed Shell Salad is:

• Servings Per Recipe: 14
• Amount Per Serving
• Calories: 196.2

• Total Fat: 14.2 g
• Cholesterol: 27.7 mg
• Sodium: 344.3 mg
• Total Carbs: 12.0 g
• Dietary Fiber: 0.8 g
• Protein: 6.2 g