Broccoli Raisin Pasta Salad

• 2 12 cups small shell pasta (about 8 ounces)
• 2 tablespoons oil
• 6 cups broccoli, cooked and chopped (cooked only to JUST firm-tender, and well drained)
• 8 -10 slices cooked bacon, chopped
• 1 medium red onion, sliced
• 2 cups fresh mushrooms, sliced small
• 1 12 cups golden raisins
• 12 cup mayonnaise
• 14 cup freshly-squeezed orange juice
• 2 tablespoons sugar (or to taste)
• 1 tablespoon white wine vinegar
• pepper

1. To make the dressing: toss all the dressing ingredients together; whisk until well combined, set aside (dressing makes about 1 cup).
2. Cook the pasta in a large pot with about 7-8 cups water (cook ONLY until firm tender, small-shell pasta takes very little time to cook!
3. )drain, and rinse with cold water.
4. Transfer the pasta to a large bowl, and toss with 2 tablespoon oil to prevent pasta from sticking together.
5. Add in the remaining ingredients; toss to mix.
6. Add/mix in the dressing; toss gently to combine.
7. Place covered in refrigerator for 3 or more hours before serving.
8. Delicious!

shell pasta, oil, broccoli, bacon, red onion, fresh mushrooms, golden raisins, mayonnaise, freshlysqueezed orange juice, sugar, white wine vinegar, pepper

Taken from www.food.com/recipe/broccoli-raisin-pasta-salad-125920 (may not work)