Not Your Usual Pasta Salad

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.

• Preparation Time: 20 mins
• Cooking Time: 20 mins
• Total Time: 40 mins
• Calories: 247 Calories

Ingredients

• 2 tablespoons olive oil
• ½ cup diced sharp Cheddar cheese
• ¼ cup grated Parmesan cheese
• 1 teaspoon dried oregano
• 2 cloves garlic, crushed
• 2 tablespoons Worcestershire sauce
• 2 stalks celery, diced
• ½ red bell pepper, diced
• 4 hard-cooked eggs, chopped
• ½ green bell pepper, diced
• ½ cup sliced black olives
• 8 slices bacon
• ¼ cup white wine vinegar
• 1 red onion, finely diced
• 1 tablespoon Dijon mustard
• 1 (16 ounce) package seashell pasta
• 1 cup creamy salad dressing (such as Miracle Whip®)
• 1 (8 ounce) can sliced water chestnuts, rinsed and drained

Recipe Instructions

Step 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.

Step 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.

Step 3

Whisk creamy salad dressing, vinegar, Worcestershire sauce, olive oil, garlic, Dijon mustard, and oregano together in a bowl to make a creamy dressing.

Step 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.