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Bacon Macaroni Salad (12)




Source of Recipe


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Bacon Macaroni Salad (12)

Taste of Home June/July 2002
Prep: 20 min. + chilling at least 2 hours.
Yield: 12 servings (3/4 cup each).

This pleasing pasta salad is like eating a BLT in a bowl. Chock-full of crispy crumbled bacon, chopped tomato, celery and green onion, the sensational salad is draped in a tangy mayonnaise and vinegar dressing. It's a real crowd-pleaser! -Norene Wright, Manilla, Indiana

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

• 1-1/4 cups mayonnaise
• 5 teaspoon white vinegar
• 1/4 teaspoon salt
• 1/8 to 1/4 teaspoon pepper
• 1 pound bacon strips, cooked and crumbled

Directions:
1. Cook macaroni according to package directions; drain and rinse in cold water. Transfer to a large bowl; stir in tomato, celery and green onions.

In a small bowl, whisk mayonnaise, vinegar, salt and pepper. Pour over macaroni mixture and toss to coat. Refrigerate, covered, at least 2 hours. Just before serving, stir in bacon.

3/4 cup equals 290 calories, 25 g fat (5 g saturated fat), 19 mg cholesterol, 387 mg sodium, 11 g carbohydrate, 1 g fiber, 6 g protein.