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

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 9 x 13-inch dish. Cover and chill 2 to 4 hours.
4. To serve, arrange romaine among salad plates. Place 2 shells atop each.

Serves 8.

Nutrition Facts: Calories 160 calories Protein 11 grams Fat 9 grams Sodium 700 milligrams Cholesterol 20 milligrams Saturated Fat 2 grams Carbohydrates 8 grams Fiber 0 grams

Recipe provided courtesy of Pork, The Other White Meat.