Not Your Usual Pasta Salad

Not Your Usual Pasta Salad

5 Reviews 2 Pics
  • Prep

    20 m
  • Cook

    20 m
  • Ready In

    1 h 40 m
KB COUNTRYGIRL
Recipe by  KB COUNTRYGIRL

“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.”

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Ingredients

Adjust Servings

Original recipe yields 16 servings

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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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Reviews (5)

Rate This Recipe
bethbsharpe
7

bethbsharpe

Thanks for this kicked up pasta salad! I created the dressing as you suggested but changed the other ingredients to my taste. I used onion, cucumber, egg, medium cheddar, and imitation crab. I also added a little bit of old bay and cracked pepper. I think this would taste great with shrimp too!

lovestohost
6

lovestohost

I have to admit, this recipe's title is what initially stirred my interest. Then, I continued to be intriguing when I discovered it indeed WASN'T some variation of an italian dressing pasta salad. I realized I had a little less than a cup of light mayo left, so mine wasn't as dressed as it should be. Per personal taste, I subbed yellow mustard for Dijon and left out the celery and black olives, while I added some carrot. I belatedly realized I'd left out the eggs, but next time (and yes, there WILL be a next time) I'll use pickled eggs! Oh yeah, I'm also lazy, so I subbed "real bacon bits" for bacon. THANK YOU for a great *different* pasta salad, KB COUNTRYGIRL! EDIT: I made this again and added chopped pickled eggs and that was a nice *pop*, both in flavor and color. I also made using green onions, as opposed to red, since I was making it for a crowd ad green tend to be a bit milder and I really missed the crunch, and bite, of the red onion.

MinxyBaby
5

MinxyBaby

Delicious!

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Nutrition

Amount Per Serving (16 total)

  • Calories
  • 247 cal
  • 12%
  • Fat
  • 11.8 g
  • 18%
  • Carbs
  • 26.7 g
  • 9%
  • Protein
  • 8.9 g
  • 18%
  • Cholesterol
  • 68 mg
  • 23%
  • Sodium
  • 381 mg
  • 15%

Based on a 2,000 calorie diet

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