- 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
- 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.
- 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.
- Whisk creamy salad dressing, vinegar, Worcestershire sauce, olive oil, garlic, Dijon mustard, and oregano together in a bowl to make a creamy dressing.
- 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.
05/13/2018
recipepes.com
Not Your Usual Pasta Salad, recipe
PT15M
PT1H
5
455 calories
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