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  • Bacon Stuffed Shell Salad

    1 vote
    Bacon Stuffed Shell Salad
    Prep: 5 hours Cook: 30 min Servings: 8
    by Robyn Savoie
    269 recipes
    >
    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

    • 12 Oz. Pkg. Canadian Bacon, Sliced
    • 1 Cup Zucchini, Shredded
    • 1/2 Cup Red Bell Pepper, Diced
    • 2 Tbsp. Parmesan Cheese, Grated
    • 3 Tbsp. Olive Oil
    • 3 Tbsp. Red Wine Vinegar
    • 1 Clove Garlic, Minced
    • 1/2 Tsp. Italian Seasoning
    • 1/2 Tsp. Granulated Sugar
    • 1/4 Tsp. Salt
    • 1/8 Tsp. Ground Black Pepper
    • 16 Conchiglioni (Jumbo Shells)
    • Romaine Lettuce; Garnish

    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.

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