Description

This Bacon Macaroni Salad is a creamy, tangy, and crunchy side dish perfect for picnics, barbecues, or any casual gathering. Featuring tender elbow macaroni mixed with fresh vegetables and a tangy mayonnaise dressing, it’s topped with crispy crumbled bacon that adds a savory bite. Quick to prepare and easy to chill, it’s a family favorite that combines classic flavors with a satisfying crunch.

Ingredients

Pasta and Vegetables

2 cups uncooked elbow macaroni
1 large tomato, finely chopped
2 celery ribs, finely chopped
5 green onions, finely chopped

Dressing

1 1/4 cups mayonnaise
5 teaspoons white vinegar
1/4 teaspoon salt
1/8 to 1/4 teaspoon pepper

Topping

1 pound bacon strips, cooked and crumbled

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Instructions

Boil the pasta: Cook the elbow macaroni according to the package directions until tender. Drain the pasta in a colander and rinse it under cold water immediately to stop the cooking process and cool it down, preventing it from becoming mushy and absorbing too much dressing.
Toss the salad: Transfer the cooled macaroni to a large mixing bowl. Add the finely chopped tomato, celery ribs, and green onions. Stir gently until all the ingredients are evenly combined.
Make the dressing: In a small bowl, whisk together the mayonnaise, white vinegar, salt, and pepper until smooth and well blended.
Combine the dressing and salad: Pour the prepared dressing over the macaroni and vegetable mixture. Toss everything together carefully to coat all the ingredients evenly with the dressing.
Chill the salad: Cover the bowl tightly with plastic wrap and refrigerate the salad for at least two hours to allow the flavors to meld. Just before serving, stir in the crumbled cooked bacon so that it remains crisp and crunchy.

Notes

Rinsing the macaroni immediately after boiling prevents overcooking and helps maintain the desired texture.
Adding the bacon right before serving keeps it crispy and prevents it from becoming soggy.
For a lighter version, consider using light mayonnaise or Greek yogurt as a substitute.
This salad can be prepared a day in advance, but keep bacon separate until serving for best texture.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Salad
Method: Boiling
Cuisine: American