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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Recipe Summary

prep:
20 mins
cook:
20 mins
additional:
1 hr
total:
1 hr 40 mins
Servings:
16
Yield:
16 servings
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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 Facts

247 calories; protein 8.9g 18% DV; carbohydrates 26.7g 9% DV; fat 11.8g 18% DV; cholesterol 68.4mg 23% DV; sodium 381.3mg 15% DV. Full Nutrition
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Reviews (16)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/02/2012
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! Read More
(13)
19 Ratings
  • 5 star values: 13
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
06/02/2012
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! Read More
(13)
Rating: 5 stars
07/13/2012
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. Read More
(10)
Rating: 5 stars
06/30/2012
Delicious! Read More
(6)
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Rating: 4 stars
10/25/2012
Pretty tasty! The add-in's are great. I'd 1/2-2/3 the red onion. Do not use mayonnaise - use Miracle Whip!! It's sweetness counters the vinegar. It's needed. Read More
(2)
Rating: 4 stars
03/12/2015
This was ok but I found it a bit on the dry side and lacking in flavor. After making it as directed letting it sit in the fridge for a few hours and sampling I adding in about another 2/3 cup Miracle Whip 1/4 cup white wine vinegar and 1/2 teaspoon of Lawry's Seasoned Salt. Everyone liked it but I didn't get any big raves. I love all the hard ingredients but I'm just so-so about the sauce. Read More
(1)
Rating: 4 stars
05/31/2016
i really liked this pasta salad especially the dressing. it had good depth of flavor. for us it had a bit too much vinegar hence the 4 stars. i had even redued the amount i used from the recipe amount but it was still too much. otherwise i will be making this again! Read More
(1)
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Rating: 5 stars
06/03/2017
made it tonight was really good loved the dressing Read More
(1)
Rating: 5 stars
06/18/2014
I just made this tonight. It's a great change. I made it just as recipe stated but since daughter is a vegetarian left out bacon and topped with some tuna. I will keep this recipe! Bacon would be delicious though! Read More
(1)
Rating: 5 stars
07/25/2015
My crew and I really like this version but I did need to make another 1/2 recipe of the dressing. I generally make this type of salad a day in advance to let the flavors meld a bit more and it just gets too dry without the additional dressing. I also added about a 1/2 tsp of cayenne pepper to give it an extra kick that we like. Definitely enjoy this flavorful creamy dressing more than the standard V&O based standard for pasta salad. Read More
(1)
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