BLT Shells

Chef’s Note

“The ultimate, hand-held party snack!”








  • 12 lbjumbo pasta shells
  • 34 cupmayonnaise
  • 34 cupbuttermilk
  • 1 ounceranch dressing mix
  • 3 tablespoons chopped parsley, divided
  • 1 lb multi color cherry tomatoes, quartered
  • 4 cups shredded lettuce
  • 15 slicesbacon, cooked and chopped into 1/2-inch pieces, divided
  • 4 scallions, thinly sliced
  • kosher salt
  • ground black pepper
  • Directions

  • Bring a large pot of salted water to a boil. Cook pasta according to package directions, about 12-13 minutes. Drain and rinse with cool water. Set aside.
  • To make the dressing, in a medium bowl, whisk to combine mayonnaise, buttermilk, ranch seasoning mix and 2 tablespoons parsley. Set aside.
  • In a large bowl, toss to combine tomatoes, lettuce, 3/4 of the cooked bacon, scallions, salt and pepper. Drizzle in 1/4 cup dressing and toss to coat. Use a small spoon and fill the shells with the salad.
  • To garnish, drizzle the dressing over the shells and top with 1 tablespoon chopped parsley and remaining chopped bacon.
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