Bacon Macaroni Salad

By MarieR

This creamy pasta salad is like eating a BLT in a bowl. Chock-full of crispy crumbled bacon, chopped tomato, celery and green onion, it's draped in a tangy mayonnaise and vinegar dressing. 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 Jones Dairy Farm Dry-Aged 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).

Originally published as BLT Macaroni Salad in Taste of Home
June/July 2002, p33