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Description

This recipe takes pasta salad to a big flavor level. Putting the filled shells in a baking dish helps stablize the shells while chilling in the refrigerator.  Great to make ahead and serve for a simple summer luncheon.  Serve with fresh seasonal fruit.

Ingredients

  • 12 ounces Canadian bacon (sliced)
  • 1 cup zucchini (shredded)
  • 1/2 cup red bell pepper (finely chopped)
  • 2 tablespoons parmesan cheese (grated)
  • 3 tablespoons vegetable oil
  • 3 tablespoons red wine vinegar
  • 1 clove garlic (minced)
  • 1/2 teaspoon Italian seasoning
  • 1/2 teaspoon sugar
  • 1/4 salt (teas)
  • 1/8 teaspoon pepper
  • 16 conchiglioni (jumbo shells)
  • romaine lettuce

Directions

  1. Cut Canadian bacon into thin strips. In a large bowl combine bacon, zucchini, red pepper and Parmesan cheese; set aside.
  2. For dressing, combine oil, vinegar, garlic, Italian seasoning, sugar, salt and pepper. Pour dressing over bacon mixture; toss gently to mix. Cover and chill 30 minutes.
  3. Cook conchiglioni according to package directions. Drain and rinse with cold water. Spoon about 1/4 cup of the bacon mixture into each conchiglioni. Place the shells, filled side up, in a baking dish. Cover and chill 2-4 hours.
  4. To serve, arrange romaine lettuce leaves among salad plates. Place 2 shells atop each plate.
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