Creamy Egg and Onion Pasta Salad with a Twist

1.Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and rinse under cold water to cool. Set aside.

2.In a separate pot, bring water to a boil and gently add the eggs. Boil for 10 minutes for hard-boiled eggs. Remove from heat, cool in cold water, peel, and chop.

3.In a large mixing bowl, combine the mayonnaise and milk. Whisk until smooth and creamy. Season with salt and pepper to taste.

4.Add the cooled pasta, chopped eggs, finely chopped onion, crumbled bacon, and chopped mushrooms to the bowl with the dressing. Stir gently to combine all ingredients evenly.

5.Finally, fold in the shredded lettuce just before serving to keep it crisp. Adjust seasoning if necessary.

6.Chill the pasta salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.