BACON MACARONI SALAD
This pleasing pasta salad is like eating a BLT in a bowl. Filled with crispy bacon, chopped tomato, celery and green onion, the sensational salad is coated with a tangy mayonnaise and vinegar dressing. It's a real crowd-pleaser! -Norene Wright, Manilla, Indiana
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 402 calories, Fat 33g fat (6g saturated fat), Cholesterol 23mg cholesterol, Sodium 622mg sodium, Carbohydrate 16g carbohydrate (2g sugars, Fiber 1g fiber), Protein 10g protein.
BACON AND MACARONI SALAD
Another perfect picnic or grilling addition!
Provided by readycooker
Categories Salad 100+ Pasta Salad Recipes Macaroni Salad Recipes
Time 35m
Yield 12
Number Of Ingredients 14
Steps:
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Bring a large pot of lightly salted water to a boil. Add the macaroni pasta, and cook until al dente, 8 to 10 minutes. Drain and rinse with cold water.
- Whisk the mayonnaise, sour cream, mustard, sugar, vinegar, salt, and pepper in a large bowl until the sugar has dissolved. Add the bacon, pasta, tomato, cucumber, egg, and celery. Gently fold until the salad is evenly covered with the dressing. Sprinkle with the sliced olives to serve.
Nutrition Facts : Calories 422.3 calories, Carbohydrate 36.2 g, Cholesterol 95.6 mg, Fat 25.2 g, Fiber 2 g, Protein 12.8 g, SaturatedFat 5.9 g, Sodium 723.2 mg, Sugar 7.1 g
BACON AND EGG MACARONI SALAD
Provided by Rachael Ray : Food Network
Time 40m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F.
- Place the eggs in a small pot and cover with water. Bring to a boil over high heat, cover the pot, turn off the heat, and let the eggs stand for 10 minutes. Submerge the eggs in cold water to shock them. Crack the eggs and soak in the cold water. When cool, peel and chop.
- Meanwhile, bring a large pot of water to a boil to cook the macaroni. Arrange all but 6 slices of bacon on a slotted baking sheet and put into the hot oven. Bake for 15 minutes, or until bacon is crisp. When cool enough to handle, chop and reserve.
- Chop the remaining bacon and add to the boiling water along with the macaroni. Cook until the pasta is al dente. Drain, rinse, and discard the boiled bits of bacon from the pasta.
- While the pasta cooks, add the grated onion, garlic, Dijon, and vinegar to a mixing bowl. Whisk in the extra-virgin olive oil and season with lots of salt, pepper, and hot sauce. Add the pasta, chopped eggs, pimiento, parsley, and chopped crisp bacon pieces. Toss to combine and serve.
BACON RANCH MACARONI SALAD
Macaroni salad can sometimes be a little boring. So one day I just started adding extra ingredients and this is what I came up with. The whole family love's it! This recipe is even better if served the next day so that all of the flavors are well-incorporated. Enjoy!
Provided by ReneeW.
Categories Salad 100+ Pasta Salad Recipes Macaroni Salad Recipes
Time 4h40m
Yield 8
Number Of Ingredients 7
Steps:
- Cook bacon in a large, deep skillet over medium-high heat until crisp, about 10 minutes; drain on a plate lined with paper towels until cool. Crumble the bacon.
- 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.
- Rinse macaroni with cold water until cool; drain.
- Mix cooled macaroni, crumbled bacon, mayonnaise, red onion, green bell pepper, ranch salad dressing mix, and Cheddar cheese together in a large bowl.
- Cover the bowl with plastic wrap and refrigerate at least 4 hours before serving.
Nutrition Facts : Calories 583.1 calories, Carbohydrate 47.5 g, Cholesterol 47.4 mg, Fat 35.3 g, Fiber 2.7 g, Protein 18.1 g, SaturatedFat 10.4 g, Sodium 735.6 mg, Sugar 1.5 g
BACON & TOMATO MACARONI SALAD
Inspired by another macaroni salad and some nudging from my sister, this is what I came up with. :)* The cook time on this is boiling the macaroni and frying up the bacon, which I did simultaneously ;)
Provided by Marlene.
Categories < 30 Mins
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Mix cooked macaroni, bacon, onion, celery, cucumber and tomato.
- Toss with mayonnaise.
- Add balsamic vinegar. Toss to coat.
- You could mix the mayo and vinegar first, then put it on , it would ensure even distribution of the vinegar I guess! :).
Nutrition Facts : Calories 587.2, Fat 28.2, SaturatedFat 8, Cholesterol 35.9, Sodium 527.4, Carbohydrate 66.3, Fiber 3.1, Sugar 4, Protein 16.1
CHICKEN AND BACON MACARONI SALAD
This hearty pasta salad can double as a side or main dish. The addition of bacon and chicken make the macaroni salad. It may have simple ingredients, but the combination of flavors is perfect. Definitely prepare this ahead of time so there is time to chill. Once the flavors mingle together for a bit, the salad is even better.
Provided by Sue Faccone
Categories Other Salads
Time 1h
Number Of Ingredients 12
Steps:
- 1. Fry bacon until crispy and put on a plate with paper towels to drain off the grease. Put aside.
- 2. Hard boil 6 eggs, about 7 minutes. Then peel under cold water and slice into pieces. Put aside.
- 3. Boil macaroni until soft. Add some oil and salt to the water prior to boiling. Removed and put in a colander to drain. Rinse with cold water until cool. Drain again and put in a large bowl.
- 4. Open can of chicken breast and flake (leftover chicken is also good for this recipe). Add the eggs and chicken to the macaroni mixture.
- 5. Crumble the bacon and add to the mix.
- 6. Cut the tomatoes into cubes and add to the macaroni.
- 7. Cut the onion into tiny diced pieces and add to the mix.
- 8. Season with garlic powder, parsley flakes, kosher salt and seasoned pepper (salt and pepper to taste).
- 9. Mix well until everything is combined evenly. Fold in the chopped hard boiled eggs.
- 10. Add mayonnaise. I start with a cup and mix to coat the entire mixture.
- 11. Then add around a half a cup as needed from there on until it is the consistency I like.
- 12. Once everything is mixed sprinkle paprika on top for color.
- 13. Refrigerate. It is best when it is allowed to get really cold. Enjoy!
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