Big in flavor, this recipe
takes pasta salad to a higher level when it comes to presentation.
Great to make ahead and serve for a simple luncheon or a light
supper.
Bacon-Stuffed
Shell Salad
12 ounces sliced Canadian-style
bacon
1 cup shredded zuchinni
1/2 cup finely chopped red bell pepper
2 tablespoons freshly grated Parmesan cheese
3 tablespoons vegetable oil
3 tablespoons red wine vinegar
1 garlic clove, minced
1/2 teaspoon Italian seasoning
1/2 teaspoon granulated sugar
1/4 teaspoon salt
1/8 teaspoon pepper
16 packaged conchiglioni (jumbo shells)
Romaine leaves
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 9 x 13-inch dish. Cover and
chill 2 to 4 hours.
To serve, arrange romaine
among salad plates. Place 2 shells atop each.
