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Bacon-Stuffed Shell Salad
Description

bacon_stuffed_shell_salad_recipe

This recipe takes pasta salad to a big flavor level. Great to make ahead and serve for a simple luncheon.  Serve with fresh seasonal fruit.
Ingredients
At a glance
Type of Recipe
Lunch Recipes
Main Ingredient
Bacon
Serves
8
  • 12 ounces Canadian style bacon, sliced
  • 1 cup zuchinni, 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 teas salt
  • 1/8 teaspoon pepper
  • 16 conchiglioni (jumbo shells)
  • romaine leaves
Methods/steps

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 among salad plates. Place 2 shells atop each.