Ingredients:
375 grams shell pasta
6 bacon rashers
1 1/2 cups mayonnaise
1 1/3 cup seeded mustard
3/4 cup buttermilk
3 celery sticks, sliced
1 large red bell pepper, chopped
1 bunch fresh chives, chopped
2 tabelspoons parsely, chopped

Directions:
Cook pasta in large pan of boiling water, uncovered, until just tender. Cool.
Meanwhile, remove and discard rind from bacon then cut into small pieces. Cook bacon, stirring, in heated medium pan until brown and crisp; drain on absorbent paper.
Whisk mayonnaise, mustard and buttermilk in large bowl.
Add pasta, bacon and remaining ingredients to bowl; toss gently to combine.