The delicious flavors of crisp crumbled bacon and tangy fresh tomato that you love in a BLT sandwich dress up a bowl of macaroni salad that’s perfect for a light lunch or side dish.By Grady Sullivan
Prep: 20 mins
Cook: 10 mins
Additional: 2 hrs
Total: 2 hrs 30 mins
Yield: 12 servings
2 cups elbow macaroni
1 ¼ cups mayonnaise
5 teaspoons white vinegar
1 ¼ cups diced celery
1 large tomato, diced
5 eaches green onions, finely chopped
½ cup shredded Cheddar cheese
¼ teaspoon salt
⅛ teaspoon ground black pepper
1 (16 ounce) package bacon
Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain and rinse under cold water until chilled. Transfer macaroni to a large salad bowl.
Stir mayonnaise, vinegar, celery, tomato, green onions, Cheddar cheese, salt, and black pepper into macaroni until thoroughly combined. Cover and chill salad at least 2 hours.
Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels. Let bacon cool; crumble when cooled.
Mix bacon into macaroni salad to serve.
322.4 calories; protein 8.6g 17% DV; carbohydrates 15.5g 5% DV; fat 25.3g 39% DV; cholesterol 27.3mg 9% DV; sodium 507.5mg 20% DV.