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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.