Bacon, Egg, & Cheese Pasta Salad
Recipe By: Sakya Schuler
Serving Size: 2-4
Ingredients:
2 cups Pappardelle's Chesapeake Bay Sea Shells
3 hard-boiled eggs, chopped
Coarse Mustard Penne
8 slices of cooked bacon, crumbled
1/2 cup of cheddar cheese, cubed
1/2 cup mayonnaise
2 tbsp. dijon mustard
1 tsp. garlic powder
1 tbsp. dehydrated minced onion
Salt and pepper, to taste
Chives, to garnish
Instructions:
- Bring a large pot of water to a boil. Add pasta, and cook for 10-12 minutes, or until al dente; rinse with cold water and drain.
- In a large mixing bowl combine pasta, eggs, bacon, and cheese. Save some crumbled bacon for your topping.
- Add mayonnaise until it reaches your desired level of creaminess and then add the dijon mustard.
- Add garlic powder, minced onion, salt, and pepper.
- Mix until combined.
- Garnish with bacon and chives.
