not your usual pasta salad

Ingredients

• Servings: 16
• 1 (16 ounce) package seashell pasta
• 8 slices bacon
• 1 cup creamy salad dressing (such as miracle whip®)
• 1/4 cup white 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

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 1 hr 40 mins


• 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.