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
Smithfield Product: Bacon
Ingredients
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12 oz. sliced Canadian-style bacon
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1 cup shredded zuchinni
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1/2 cup finely chopped red bell pepper
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2 tablespoons grated Parmesan cheese
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3 tablespoons vegetable oil
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3 tablespoons red wine vinegar
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1 garlic clove, minced
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1/2 teaspoon Italian seasoning
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1/2 teaspoon sugar
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1/4 teaspoon salt
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1/8 teaspoon pepper
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16 packaged conchiglioni (jumbo shells)
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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 the National Pork Board. For more information visit www.porkbeinspired.com
