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.
- 1 ( 454 gram ) package seashell pasta
- 8 slices bacon
- A bowl with a capacity of 1/4 liter containing creamy salad dressing ( such as Miracle Whip® )
- A cup with a capacity of 60 ml containing 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 ( 227 gram ) 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
- A cup with a capacity of 130 ml containing sliced black olives
- A cup with a capacity of 130 ml containing diced sharp Cheddar cheese
- A cup with a capacity of 60 ml containing 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.
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