Jumbo Shell Finger Salads

16 ounces uncooked jumbo shell pasta
1 pound cooked ham
1 pound sharp cheddar cheese
1 cucumber
1/2 red sweet red bell pepper
1/2 cup fresh or frozen green peas
1 bunch green onions or chives, sliced
1 cup salad dressing (Miracle Whip)
salt and pepper to taste
curly leaf lettuce
fresh parsley, for garnish
paprika, for garnish

Cook jumbo shells according to package directions. Drain, rinse with cold water and drain well.

Dice ham and cheese into small pieces or shred. Peel and seed cucumber, finely chop. Combine ham, cheese, cucumber, pepper, peas and the onions or chives. Stir in salad dressing, add more or less to taste. Salt and pepper to taste.

Carefully unroll shells and stuff with salad mixture. Serve shells on a bed of curly leaf lettuce. Sprinkle with snipped parsley and paprika. Cover and refrigerate to blend flavors.

Add comment