Salmon Pesto Stuffed Shells

Pasta you  can eat with your hands!  Perfect party food.


2 pound boneless salmon fillet

1 cup orange juice

1 box (12 ounces) jumbo pasta shells

4 eggs

1 1/2 cups mayonnaise

3 - 4 tablespoons pesto

1 teaspoon salt


Preheat oven to 375 degrees F.  Pour a little olive oil in the bottom of a roasting pan and place salmon on top.  Pour orange juice over, cover with heavy foil and bake 20-25 minutes.

Meanwhile, cook pasta in salted, boiling water 15 minutes, or until tender.  Also, put eggs on to boil - about 15 minutes.

Remove salmon from oven, take foil off and allow to cool enough to handle.  Rinse shells in cold water to prevent them from sticking together.  Run hard-boiled eggs under cold water to cool down.

In a large bowl, mix together mayonnaise, pesto and salt.  Crumble salmon into bowl along with chopped eggs and mix well.  Fill each pasta shell with about two tablespoons of the salmon pesto mixture, place on a pretty serving platter and refrigerate until serving time.  Makes about 36.  Note:  I like to garnish the plate with a sprinkling of oregano.