Prep: 20 mins | Cook: 10 mins | Additional: 2 hrs | Total: 2 hrs 30 mins | Servings: 12 | Yield: 12 servings
The tangy fresh tomato with the delightful flavours of crisp crumbled bacon is undeniably irresistible! BLT in a bowl, extraordinary and bold, everyone went nuts. A simple salad loaded with freshness and a gale of flavours in a mouthful. Fun, easy, and quick summer dish with a classic touch of a BLT. So freaking good even my picky eaters go back for a second!
Ingredients
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 ounces) package bacon
HOW TO MAKE BACON, LETTUCE, AND TOMATO MACARONI SALAD
Step 1: Bring to a boil a large pot with water and salt on high heat.
Step 2: Cook the elbow macaroni in the pot for about 8 minutes or until al dente. Drain the macaroni and rinse on cold water.
Step 3: In a large salad bowl, transfer the chilled macaroni.
Step 4: Add the vinegar, mayonnaise, tomato, Cheddar cheese, celery, green onions, salt, and pepper in the same bowl with the macaroni. Mix well until combined. Use plastic wrap to cover the bowl and set in the fridge to chill for at least 2 hours.
Step 5: Cook the bacon in a large skillet over medium-high heat for about 10 minutes or until toasted.
Step 6: Transfer the cooked bacon on a paper towel-lined plate to drain excess oil. Allow cooling at room temperature.
Step 7: Grab the macaroni and crumble the bacon over before serving. Enjoy!
Nutrition Facts:
Per Serving: 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
Ingredients
- 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 ounces) package bacon
Instructions
Step 1: Bring to a boil a large pot with water and salt on high heat.
Step 2: Cook the elbow macaroni in the pot for about 8 minutes or until al dente. Drain the macaroni and rinse on cold water.
Step 3: In a large salad bowl, transfer the chilled macaroni.
Step 4: Add the vinegar, mayonnaise, tomato, Cheddar cheese, celery, green onions, salt, and pepper in the same bowl with the macaroni. Mix well until combined. Use plastic wrap to cover the bowl and set in the fridge to chill for at least 2 hours.
Step 5: Cook the bacon in a large skillet over medium-high heat for about 10 minutes or until toasted.
Step 6: Transfer the cooked bacon on a paper towel-lined plate to drain excess oil. Allow cooling at room temperature.
Step 7: Grab the macaroni and crumble the bacon over before serving. Enjoy!
