Description
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.
Ingredients
- 1 (16 ounce) package seashell pasta
- 8 slices bacon
- 1 cup creamy salad dressing (such as Miracle Whip®)
- ¼ cup white wine vinegar
- 2 tablespoons Worcestershire sauce
- 2 tablespoons olive oil
- 2 cloves garlic, crushed
- 1 tablespoon Dijon mustard
- 1 teaspoon dried oregano
- 1 red onion, finely diced
- 1 (8 ounce) can sliced water chestnuts, rinsed and drained
- 4 hard-cooked eggs, chopped
- ½ green bell pepper, diced
- ½ red bell pepper, diced
- 2 stalks celery, diced
- ½ cup sliced black olives
- ½ cup diced sharp Cheddar cheese
- ¼ cup grated Parmesan cheese
Instructions
- 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.
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 1 hr 40 mins
Servings: 16