Not Your Usual Pasta Salad |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 16 |
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I created this salad because I wanted something with a little kick and a lot of texture and taste. This is a recipe you can tweak to make it your own. It keeps well in fridge and is best served cold as a side dish. You can add diced ham or even a can of chunky tuna to make a complete meal. Ingredients:
1 (16 ounce) package seashell pasta |
8 slices bacon |
1 cup creamy salad dressing (such as miracle whip®) |
1/4 cup white wine vinegar |
2 tablespoons worcestershire sauce |
2 tablespoons olive oil |
2 cloves garlic, crushed |
1 tablespoon dijon mustard |
1 teaspoon dried oregano |
1 red onion, finely diced |
1 (8 ounce) can sliced water chestnuts, rinsed and drained |
4 hard-cooked eggs, chopped |
1/2 green bell pepper, diced |
1/2 red bell pepper, diced |
2 stalks celery, diced |
1/2 cup sliced black olives |
1/2 cup diced sharp cheddar cheese |
1/4 cup grated parmesan cheese |
Directions:
1. Bring a large pot of lightly salted water to a boil; cook shell pasta at a boil until tender yet firm to the bite, about 8 minutes. Drain and rinse under cold water.
2. Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels; crumble.
3. Whisk creamy salad dressing, vinegar, Worcestershire sauce, olive oil, garlic, Dijon mustard, and oregano together in a bowl to make a creamy dressing.
4. Mix pasta, bacon, red onion, water chestnuts, eggs, green bell pepper, red bell pepper, celery, olives, Cheddar cheese, and Parmesan cheese together in a large bowl. Add dressing and stir to coat. Chill in refrigerator at least 1 hour before serving.
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