Here’s one of my favorite summertime recipes–an easy bacon macaroni salad that’s perfect for a picnic or cookout.
The simple salad dressing is a blend of creamy mayonnaise, ranch dressing and just a splash of balsamic vinegar, which gives it a yummy savory flavor with just a hint of sweetness that pairs well with the crispy, crunchy bacon.
You can make the salad up to a day in advance and add the final ingredients right before serving.
Bacon Macaroni Salad
1 pound uncooked elbow macaroni
1 large tomato, chopped
2 stalks celery, chopped
3 green onions, finely chopped
1 cup mayonnaise
1⁄4 cup ranch dressing
1 tablespoon balsamic vinegar
1⁄4 teaspoon salt
1⁄4 teaspoon freshly ground pepper
1 cup grated sharp cheddar cheese
1 pound bacon, cooked and crumbled
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 together the mayonnaise, dressing, vinegar, salt, and pepper. Pour over macaroni and toss to coat. Refrigerate, covered, for at least 2 hours or overnight. Just before serving, mix in cheese and bacon. Makes 8 servings.
You might also enjoy these summertime recipes for Skillet-Fried Sweet Corn with Bacon and Basil Mint Pesto.
This recipe was used with permission from my cookbook, Bacon Beans and Beer. Big thanks to the book’s publisher Gibbs Smith, and Susan Barnson Hayward for taking the beautiful food photographs for the book.
About Eliza Cross
Eliza Cross is the author of 17 books, including Small Bites, 101 Things To Do With Bacon, and BERRIES. She enjoys sharing ideas to simplify cooking, gardening, and home projects. She is also the owner of Cross Media, Inc. and founder of the BENSA Bacon Lovers Society.