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My review
Not Your Usual Pasta Salad
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
1 h 40 m servings 247 calsOriginal recipe yields 16 servings
- Adjust
- US
- Metric
Directions
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Prep
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Cook
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Ready In
- 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 Facts
Per Serving: 247 calories; 11.8 g fat; 26.7 g carbohydrates; 8.9 g protein; 68 mg cholesterol; 381 mg sodium. Full nutrition
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Reviews
Read all reviews 13Most helpful
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6/2/2012
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 a...
6/26/2012
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 sal...
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.
7/25/2015
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 j...
3/12/2015
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 c...
1/14/2018
I made this at the last minute on the fly and it was very tasty. I had to leave out olives and bell peppers since I didn't have them available but it was still delicious. I love the vinegar tast...