A classically perfect flavor combo, Bacon, Lettuce, and Tomato Macaroni Salad turns into a fun summer dish everyone will enjoy. In a creamy homemade dressing, crispy bacon, lettuce, tomato, and rotini pasta is tossed into a combo that you will find too little to get. It’s great for every cookout, lunch, or light summer meal. This light pasta salad recipe! With homemade clothes, this recipe becomes the next level. A combination of ranch and mayonnaise is the pasta dressing for this recipe. The ranch flashes while it is nice and creamy with the mayonnaise! As with most recipes, I always use a quick batch of my favorite homemade ranching dressing, as you can wear a bottled ranch dressing. A couple more minutes, but surely worth the time. This makes it the perfect side dish, as you can easily make and bring it with you in advance.
Ingredients:
2 cups elbow macaroni
1 ¼ cups mayonnaise
5 teaspoons white vinegar
1 ¼ cups diced celery
1 large tomato, diced
5 green onions, finely chopped
½ cup shredded Cheddar cheese
¼ teaspoon salt
⅛ teaspoon ground black pepper
1 (16 ounces) package bacon
Directions:
Bring to a boil a big pot of lightly salted water. Cook the macaroni in the boiling water and sometimes stir until cooked, but firm to bite, for 8 minutes. Under the cold water, drain and rinse to chilled. Transfer it to a large salad bowl.
Stir until thoroughly combined the following ingredients, mayonnaise, vinegar, celery, tomatoes and green onions, cheeses, salt, and black pepper. Cover and chill your salad for a minimum of 2 hours.
Into a large pot, place the bacon and cook for medium and high heat, sometimes about 10 minutes before it is browned evenly. Drain the bacon pieces on paper towels. Let the bacon cool then crumble when cooled.
To serve, mix bacon to the macaroni. Don’t forget to enjoy.
Ingredients
- 2 cups elbow macaroni
- 1 ¼ cups mayonnaise
- 5 teaspoons white vinegar
- 1 ¼ cups diced celery
- 1 large tomato, diced
- 5 green onions, finely chopped
- ½ cup shredded Cheddar cheese
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
- 1 (16 ounces) package bacon
Instructions
Bring to a boil a big pot of lightly salted water. Cook the macaroni in the boiling water and sometimes stir until cooked, but firm to bite, for 8 minutes. Under the cold water, drain and rinse to chilled. Transfer it to a large salad bowl.
Stir until thoroughly combined the following ingredients, mayonnaise, vinegar, celery, tomatoes and green onions, cheeses, salt, and black pepper. Cover and chill your salad for a minimum of 2 hours.
Into a large pot, place the bacon and cook for medium and high heat, sometimes about 10 minutes before it is browned evenly. Drain the bacon pieces on paper towels. Let the bacon cool then crumble when cooled.
To serve, mix bacon to the macaroni. Don't forget to enjoy.
