Not Your Usual Pasta Salad

Not Your Usual Pasta Salad


"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 h 40 m servings 247 cals
Serving size has been adjusted!

Original recipe yields 16 servings



  • Calories:
  • 247 kcal
  • 12%
  • Fat:
  • 11.8 g
  • 18%
  • Carbs:
  • 26.7g
  • 9%
  • Protein:
  • 8.9 g
  • 18%
  • Cholesterol:
  • 68 mg
  • 23%
  • Sodium:
  • 381 mg
  • 15%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. 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.
  2. 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.
  3. Whisk creamy salad dressing, vinegar, Worcestershire sauce, olive oil, garlic, Dijon mustard, and oregano together in a bowl to make a creamy dressing.
  4. 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.



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...

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...


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...

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...

Very good!

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 wou...

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.