Bacon, Egg, & Cheese Pasta Salad

Recipe By: Sakya Schuler
Serving Size: 2-4


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


  1. 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.
  2. In a large mixing bowl combine pasta, eggs, bacon, and cheese. Save some crumbled bacon for your topping.
  3. Add mayonnaise until it reaches your desired level of creaminess and then add the dijon mustard.
  4. Add garlic powder, minced onion, salt, and pepper.
  5. Mix until combined.
  6. Garnish with bacon and chives.