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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1 (16 ounce) package
creamy salad dressing (such as Miracle Whip®)
white wine vinegar
red onion, finely diced
1 (8 ounce) can
sliced water chestnuts, rinsed and drained
hard-cooked eggs, chopped
green bell pepper, diced
red bell pepper, diced
sliced black olives
diced sharp Cheddar cheese
grated Parmesan cheese
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!
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.
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.
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.
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!
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Not Your Usual Pasta Salad
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 106
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