READY IN ABOUT 1¾ hrs

Not Your Usual Pasta Salad

Read Reviews (4)

"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." — KB COUNTRYGIRL

Directions

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.

Kitchen-Friendly View

PREP 20 mins
COOK 20 mins
READY IN 1 hr 40 mins

Reviews More Reviews

Jun 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!

—bethbsharpe

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Jul 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.

—lovestohost

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5 Ratings

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Jun 30, 2012

Delicious!

—MinxyBaby

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Oct 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.

—Ben Ridenour

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Nutrition

Calories
247 kcal
12%

Carbohydrates
26.7 g
9%

Cholesterol
68 mg
23%

Fat
11.8 g
18%

Fiber
1.8 g
7%

Protein
8.9 g
18%

Sodium
381 mg
15%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Not Your Usual Pasta Salad

Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories: 247
Calories from Fat: 106

% Daily Value *
Total Fat 11.8g 18 %
Saturated Fat 3.1g 15 %
Cholesterol 68mg 23 %
Sodium 381mg 15 %
** Potassium 174mg 5 %
Total Carbohydrates 26.7g 9 %
Dietary Fiber 1.8g 7 %
Protein 8.9g 18 %
Sugars 4.3g
Vitamin A 6 %
Vitamin C 15 %
Calcium 9 %
Iron 16 %
** Thiamin 5 %
** Niacin 25 %
** Vitamin B6 8 %
** Magnesium 8 %
** Folate 38 %

* 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.