Bacon, Lettuce, and Tomato Macaroni Salad recipe
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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 ounce) package bacon
Nutrition Info
- 322.4 caloriescarbohydrate: 15.5 gcholesterol: 27.3 mgfat: 25.3 gfiber: 1.1 gprotein: 8.6 gsaturatedFat: 5.5 gservingSize: -sodium: 507.5 mgsugar: 1.5 gtransFat: : -unsaturatedFat: : -
Directions Bacon, Lettuce, and Tomato Macaroni Salad
Directions
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Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain and rinse under cold water until chilled. Transfer macaroni to a large salad bowl.
Stir mayonnaise, vinegar, celery, tomato, green onions, Cheddar cheese, salt, and black pepper into macaroni until thoroughly combined. Cover and chill salad at least 2 hours.
Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels. Let bacon cool, crumble when cooled.
Mix bacon into macaroni salad to serve.