Start by bringing a large pot of salted water to a rolling boil. Add 3 cups of gluten-free pasta. Cook until al dente, about 8-10 minutes. Drain and rinse with cold water.

While the pasta cooks, chop 4-5 green onions, shred 1 cup of cheddar cheese, and measure 1 cup of bacon bits and ½ cup of slivered almonds. Put in a large mixing bowl.

Add the chopped green onions, shredded cheese, bacon bits, and slivered almonds into the large mixing bowl. Stir gently to combine.

Add 1 cup of Miracle Whip to the mixing bowl and fold it into the mixture until thoroughly coated.

Fold the cooled gluten-free pasta into the mixture, ensuring every piece is coated with dressing.

Taste and adjust the seasoning with salt and pepper if needed. Cover and chill in the fridge for at least 30 minutes.

After chilling, stir the salad gently and serve either immediately or cold.