Bacon-Stuffed Shell Salad

Pork
Bacon-Stuffed Shell Salad
2
13
200
40

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. 1Cut Canadian bacon into thin strips. In a large bowl combine bacon, zucchini, red pepper and Parmesan cheese; set aside.
  2. 2For 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. 3Cook 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. 4To serve, arrange romaine lettuce leaves among salad plates. Place 2 shells atop each plate.
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NutritionView more

200Calories
Sodium27%DV650mg
Fat14%DV9g
Protein24%DV12g
Carbs6%DV18g
Fiber4%DV1g

PER SERVING *

Calories200Calories from Fat80
% DAILY VALUE*
Total Fat9g14%
Saturated Fat1.5g8%
Trans Fat0g
Cholesterol20mg7%
Sodium650mg27%
Potassium270mg8%
Protein12g24%
Calories from Fat80
% DAILY VALUE*
Total Carbohydrate18g6%
Dietary Fiber1g4%
Sugars2g4%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.