Instructions: The original recipe called for 1 1/2 cups rotini but I increased the amount
to three cups since the original amount resulted in a mixture which was too
soupy.

Cook rotini according to package directions. Rinse with cold water and drain. To prepare salad, combine rotini, 1 1/2 cups cheese, mayonnaise, sour cream, onions, bell peppers, celery, milk, sugar, salt, black pepper, and mustard in a mixing bowl. Mix well. Cover and refrigerate two hours.

To
prepare topping, combine, remaining cheese, walnuts, and bacon crumbs. Mix well. Sprinkle over salad.

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