Bacon-Stuffed Shell Salad

PORK
13Ingredients
40Minutes
Calories

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 fru…

t.

Read More

Ingredients

US|METRIC
  • 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
  • Remove All from Shopping List

    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.
    Discover more recipes from Pork
    Did you make this?