Servings: 8

INGREDIENTS:

• 1 lb Tricolored fusilli or rotini pasta
• 2/3 cup Corn oil
• 2 Tbs Cider vinegar
• 2 tsp Dijon-style mustard
• 2/3 cup Mayonnaise
• 2 lg Celery ribs, chopped
• 6 Thick bacon slices, cooked and chopped
• 2 Hard-cooked eggs, chopped
• 2 Scallions, chopped
• 1/2 tsp Salt (up to 1 tsp)
• Paprika (optional)

INSTRUCTIONS:

1. Cook the pasta in boiling water just until done, usually 11 to 13 minutes. Drain and run cold water over the pasta until it is completely cool.
2. In a large bowl, whisk together the corn oil, cider vinegar, Dijon-style mustard, and mayonnaise.
3. Add the cooled pasta, chopped celery, cooked and chopped bacon, chopped hard-cooked eggs, scallions, and salt to the dressing in the bowl. Mix carefully to combine all the ingredients.
4. Taste the pasta salad and adjust the seasoning if needed.
5. Chill the pasta salad thoroughly in the refrigerator before serving.
6. Optionally, sprinkle some paprika on top of the pasta salad for added flavor and garnish.
7. Makes 8 to 10 servings.

Here are a few variations you can try with the pasta salad recipe:

1. Mediterranean Pasta Salad: Add cherry tomatoes, cucumbers, Kalamata olives, feta cheese, and fresh herbs like basil and parsley to give the salad a Mediterranean twist. Toss with a lemon vinaigrette for a refreshing flavor.
2. Caprese Pasta Salad: Combine cooked pasta with cherry tomatoes, fresh mozzarella balls (bocconcini), basil leaves, and a balsamic glaze or vinaigrette. This variation mimics the classic flavors of a Caprese salad.
3. Greek Pasta Salad: Mix in diced cucumbers, red onions, cherry tomatoes, black olives, and crumbled feta cheese. Dress the salad with a Greek-inspired dressing made with olive oil, lemon juice, garlic, and dried oregano.
4. Mexican Pasta Salad: Add black beans, corn kernels, diced bell peppers, cherry tomatoes, avocado chunks, and cilantro. Toss with a zesty dressing made with lime juice, olive oil, cumin, and chili powder for a Tex-Mex flair.
5. Pesto Pasta Salad: Replace the mayonnaise-based dressing with a homemade or store-bought basil pesto. Mix the pesto with the cooked pasta and incorporate ingredients like cherry tomatoes, fresh mozzarella, roasted red peppers, and pine nuts.
6. Asian Sesame Pasta Salad: Combine the pasta with thinly sliced bell peppers, shredded carrots, edamame beans, chopped scallions, and toasted sesame seeds. Dress the salad with a tangy sesame ginger dressing.
7. Italian Antipasto Pasta Salad: Toss the pasta with marinated artichoke hearts, roasted red peppers, salami or pepperoni slices, sliced black olives, provolone cheese cubes, and fresh basil. Drizzle with a balsamic vinaigrette.
8. Tuna Pasta Salad: Add canned tuna, diced cucumbers, cherry tomatoes, black olives, and red onions to the pasta. Toss with a lemon-herb dressing for a light and protein-packed salad.
9. Southwest Pasta Salad: Mix in cooked corn kernels, black beans, diced bell peppers, cherry tomatoes, avocado chunks, and chopped cilantro. Dress the salad with a chipotle-lime dressing for a flavorful and colorful twist.
10. Italian Pasta Salad: Combine the pasta with diced tomatoes, mozzarella cheese balls, sliced pepperoni or salami, black olives, chopped red onions, and fresh basil. Toss with an Italian vinaigrette for a classic Italian-inspired salad.
11. Creamy Ranch Pasta Salad: Replace the mayonnaise with creamy ranch dressing. Add chopped bacon, diced tomatoes, shredded cheddar cheese, diced red onions, and chopped fresh parsley to the pasta. Toss until well coated in the dressing.