Canadian Bacon-Stuffed Shell Salad

• From: National Pork Board

Ingredients

• 12 oz Canadian style bacon, sliced

• 1 cup zucchini, shredded

• 1/2 cup red bell pepper, finely chopped

• 2 Tbs Parmesan cheese, grated

• 3 Tbs vegetable oil

• 3 Tbs red wine vinegar

• 1 clove garlic, minced

• 1/2 tsp Italian seasoning

• 1/2 tsp sugar

• 1/4 tsp salt

• 1/8 tsp pepper

• 16 conchiglioni (jumbo shells)

• 4 cups romaine lettuce

This recipe takes pasta salad to a big flavor level. It's great to make ahead and serve for a simple luncheon.

Directions

• 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.