Bacon-Stuffed Shell Salad

This recipe takes pasta salad to a big flavor level. Great to make ahead and serve for a simple luncheon.

Serves: 8
Cook Time: 15 Minutes

Ingredients

• 12 oz. sliced Canadian-style bacon
• 1 cup shredded zuchinni
• 1/2 cup finely chopped red bell pepper
• 2 tablespoons grated Parmesan cheese
• 3 tablespoons vegetable oil
• 3 tablespoons red wine vinegar
• 1 garlic clove, minced
• 1/2 teaspoon Italian seasoning
• 1/2 teaspoon sugar
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 16 packaged conchiglioni (jumbo shells)
• Romaine leaves

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.

Recipe and photo courtesy of National Pork Board. For more information about Pork. The Other White Meat®, visit our website www.otherwhitemeat.com

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