“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.” - by KB COUNTRYGIRL
Ingredients
Adjust Servings
Original recipe yields 16 servings
Directions
- 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.
Nutrition
Amount Per Serving (16 total)
- Calories
- 247 cal
- 12%
- Fat
- 11.8 g
- 18%
- Carbs
- 26.7 g
- 9%
Based on a 2,000 calorie diet
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Reviews (4)
Rate This Recipe
"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 ad..." See moreded a little bit of old bay and cracked pepper. I think this would taste great with shrimp too!"
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..." See more 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."
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