Southern Macaroni Salad with Bacon
You'll love this easy Southern macaroni salad, featuring tender pasta, veggies, cheese and crispy bacon topped with a homemade balsamic ranch salad dressing.
Equipment
- Cutting board
- Sharp knife
- Box grater
- Large pot
- Colander
- Large serving bowl
- large spoon
Ingredients
- 1 pound uncooked elbow macaroni
- 1 large tomato chopped and drained
- 2 stalks celery finely chopped
- 2 green onions finely chopped (optional)
- 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 cheddar cheese
- 1 pound bacon cooked and crumbled
Instructions
- Cook the 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.
Notes
Macaroni salad may be prepared up to 24 hours in advance. Stir in the crumbled bacon just before serving.
Leftover salad may be stored, tightly covered, in the refrigerator for up to 2 days.
Nutrition
Calories: 733kcalCarbohydrates: 45gProtein: 18gFat: 52gSaturated Fat: 14gPolyunsaturated Fat: 19gMonounsaturated Fat: 16gTrans Fat: 0.1gCholesterol: 65mgSodium: 792mgPotassium: 315mgFiber: 2gSugar: 3gVitamin A: 361IUVitamin C: 3mgCalcium: 125mgIron: 1mg
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