1 (16 ounce) package jumbo pasta shells
4 cups chopped romaine lettuce
1/2 cup chopped fresh basil
1 cup coarsely chopped cooked chicken
1 cup coarsely chopped tomato
3/4 cup coarsely chopped cucumber
3 ounces italian hard salami, chopped
1/3 cup roasted garlic vinaigrette dressing
Cook pasta shells as directed on the package.
Drain and cool.
Place remaining ingredients except vinaigrette in a medium bowl.
Pour vinaigrette over the salad, toss to coat.
Stuff the shells with the salad.
Cover and refrigerate 2 hours before serving.