Bacon-Stuffed Shell Salad

Name: Bacon-Stuffed Shell Salad
Total time: 2400 s
Yield: 8 servings
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

Pork

13Ingredients

┅Calories

40Minutes

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

servings:

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

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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.

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