A delightful twist on a classic salad, served in pasta shells for a unique presentation.
Cook the pasta shells in a large pot of boiling water until al dente, following the package instructions.
Stir the pasta occasionally to prevent sticking.
Drain the pasta and rinse under cold water to cool. Set aside.
Rinsing with cold water stops the cooking process and keeps the shells firm.
In a mixing bowl, combine the chopped romaine lettuce, basil, halved cherry tomatoes, and diced cucumber.
Chop the vegetables into small, uniform pieces for easy stuffing.
Pour the Italian vinaigrette over the vegetable mixture and toss to coat evenly.
Add the vinaigrette gradually to avoid over-dressing the salad.
Stuff each pasta shell with the salad mixture and arrange them on a serving platter.
Use a spoon to gently fill the shells without tearing them.
Cover the platter with plastic wrap and refrigerate for at least 2 hours before serving.
Chilling allows the flavors to meld together for a more cohesive taste.
Serve the stuffed shells chilled, garnished with additional basil leaves if desired.
Serve on a decorative platter for an appealing presentation.
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