Italian Shell Salad Recipe

Name: Italian Shell Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Salads
Ingredients: 1 lb med. pasta shells; 1 tablespoon olive oil; 1 -2 tomatoes; 12 medium onion (red, if you prefer); 1 red pepper; 1 green pepper (I sometimes use a roasted pepper); 1 cup mayonnaise; 2 teaspoons soy sauce; 1 tablespoon vinegar (your choice); salt and pepper

Servings: persons

1 lb med. pasta shells
1 tablespoon olive oil
1 -2 tomatoes
12 medium onion (red, if you prefer)
1 red pepper
1 green pepper (I sometimes use a roasted pepper)
1 cup mayonnaise
2 teaspoons soy sauce
1 tablespoon vinegar (your choice)
salt and pepper

1
Cook pasta according to directions.
2
Drain and rinse with cold water and drain again.
3
Toss with 1 Tbl.
4
olive oil and set aside.
5
Seed the tomatoes and chop fine.
6
Chop onion and peppers into 1/4 inch pieces.
7
Combine mayo,soy sauce, and vinegar and mix well.
8
Add salt and pepper to taste.
9
Toss with the shells and vegetables.
10
Turn into a serving bowl.
11
Garnish with halved cherry tomatoes if you like.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 lb med. pasta shells, 1 tablespoon olive oil, 1 -2 tomatoes, 12 medium onion (red, if you prefer), and more.

Yes, Italian Shell Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Italian Shell Salad

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