Ingredients
- 10 10 10 strips of bacon
- 1 1 1 pound elbow macaroni
- 4 4 4 tablespoons cider vinegar, divided
- 7 7 7 green onion, white and light green parts only
- 3 3 3 tablespoons chopped chives
- 3 3 3 tablespoons chopped parsley
- 1 1/2 1 1/2 1/2 cups whole buttermilk
- 1 1 1 cup sour cream
- 1 1 1 tablespoon Worcestershire sauce
- 1 1/2 1 1/2 1/2 teaspoons kosher salt
- 1 1 1 teaspoon ground black pepper
- 12 12 12 ounces sharp cheddar, grated
- 2 2 ounce) jars 2 (7 ounce) jars diced pimientos, rinsed and drained
- 1/2 1/2 1/2 cup chopped celery
Preparation
Step 1
Cut bacon into small pieces and cook over medium-high heat until very crispy. Remove to paper towels to drain and reserve 2 tablespoons of the bacon grease.
Cook the macaroni in a large pot of water with two tablespoons vinegar, according to the package instructions, until cooked through. Drain the pasta, rinse it with cool water, and drain well again. Return the pasta to the pot and add the remaining 2 tablespoons of cider vinegar and the two tablespoons of bacon grease. Stir to coat the pasta well and leave to sit for 15 minutes.
Place 4 of the green onions, the chives and the parsley in a food processor or blender and pulse to chop finely. Add the buttermilk, sour cream, Worcestershire sauce and salt and pepper, blend until smooth and combined. Pour the dressing over the macaroni and stir gently to coat. Add the grated cheese, drained pimientos and cooked bacon and stir to distribute.
Finely chop remaining green onions and add onions and celery, stirring to combine. The dressing will absorb and thicken as it chills, so don’t worry if it looks a little loose. Taste for seasoning and adjust as needed. Cover the salad and refrigerate until well chilled. The salad will keep for three days covered and refrigerated. You can stir in a little more buttermilk to loosen the salad up before serving.