Not Your Usual Pasta Salad

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

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.