Description
Bacon Macaroni Salad
Yield: 8 servings
Prep Time: 15 minutes
Cook Time: 10 minutes
Ingredients
Salad
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2 cups (8 oz) elbow macaroni
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6 slices thick-cut bacon, cooked crisp and crumbled
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½ cup celery, finely chopped
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½ cup red bell pepper, diced
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¼ cup red onion, finely chopped
Dressing
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½ cup mayonnaise
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¼ cup sour cream (or Greek yogurt)
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2 tbsp apple cider vinegar
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1 tsp Dijon mustard
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½ tsp garlic powder
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Salt and black pepper, to taste
Instructions
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Cook the pasta: Boil macaroni in heavily salted water until al dente. Drain and rinse under cold water to stop cooking and remove excess starch. Shake off excess water.
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Make the dressing: In a large mixing bowl, whisk together mayonnaise, sour cream, apple cider vinegar, Dijon mustard, garlic powder, salt, and pepper. Taste and adjust seasoning.
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Assemble salad: Add the cooled macaroni, crumbled bacon, celery, red bell pepper, and red onion to the bowl with the dressing. Gently fold until evenly coated.
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Chill: Cover and refrigerate for at least 30 minutes, ideally 1–2 hours, to allow flavors to meld.
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Serve: Stir gently before serving. Optional: garnish with extra crumbled bacon or a sprinkle of black pepper.
Notes
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Pasta swap: Small shells, rotini, or cavatappi work well. Avoid long thin pasta.
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Make-ahead: Keeps in an airtight container for 3–4 days; bacon may soften but flavor remains.
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Adjust creaminess: Add extra mayo or a splash of milk if pasta absorbs too much dressing.