A delightful twist on a classic pasta salad, served in jumbo pasta shells for a fun and elegant presentation.
Prepare the dressing by whisking together the olive oil, juice from the lemon, salt, pepper, and minced garlic in a mixing bowl.
Allow the dressing to sit for at least 30 minutes to let the flavors meld together.
Bring a large pot of salted water to a boil and cook the pasta shells until al dente. Drain and let them cool completely.
Rinse the pasta shells under cold water after draining to stop the cooking process and prevent sticking.
Chop the lettuce, tomatoes, and red onion, and combine them in a large bowl.
Use a sharp knife to ensure clean cuts and prevent bruising the vegetables.
Add the crumbled queso fresco and grated parmesan cheese to the salad mixture.
Mix the cheeses gently to evenly distribute them without breaking them apart too much.
Toss the salad with the prepared dressing, adding it gradually to avoid over-dressing.
Taste as you go to ensure the salad is dressed to your preference.
Fill each cooled pasta shell with the salad mixture and arrange them on a serving platter.
Use a small spoon to carefully fill each shell without tearing them.
Serve the stuffed pasta shells chilled and enjoy!
Garnish with additional grated parmesan or a sprinkle of fresh herbs for an elegant touch.
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