- 12
- 20 mins
4.6/5
(16 Votes)
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
Preparation
Step 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. Yield: 12 servings (3/4 cup each).
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