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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
US|METRIC
8 SERVINGS
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Directions
- Cut Canadian bacon into thin strips. In a large bowl combine bacon, zucchini, red pepper and Parmesan cheese; set aside.
- 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.
- 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.
- To serve, arrange romaine lettuce leaves among salad plates. Place 2 shells atop each plate.
NutritionView More
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200Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories200Calories from Fat80 |
| % DAILY VALUE |
| Total Fat9g14% |
| Saturated Fat1.5g8% |
| Trans Fat0g |
| Cholesterol20mg7% |
| Sodium650mg27% |
| Potassium270mg8% |
| Protein12g |
| Calories from Fat80 |
| % DAILY VALUE |
| Total Carbohydrate18g6% |
| Dietary Fiber1g4% |
| Sugars2g |
| Vitamin A20% |
| Vitamin C25% |
| Calcium4% |
| Iron6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.