Bacon and Macaroni Salad

Bacon and Macaroni Salad

69 Reviews 3 Pics
  • Prep

    20 m
  • Cook

    15 m
  • Ready In

    35 m
readycooker
Recipe by  readycooker

“Another perfect picnic or grilling addition!”

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Ingredients

Adjust Servings

Original recipe yields 12 servings

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Directions

  1. 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.
  2. 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.

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Reviews (69)

Rate This Recipe
KitchenDiva
55

KitchenDiva

Loved this salad. I only made half a recipe with just a few changes. I reduced the sugar to just a tablespoon for the diabetics in my guest list. I usded white balsamic vinegar to put back some of the sweetness. I also used those tiny grape tomatoes cut in half and didn't bother with cutting out the seeds (much fast prep work). I made this salad the day before without the tomatoes and bacon. On the day of the dinner, I tossed in the grape tomato halves and served the salad out of an oblong glass baking dish using the crisp bacon (that I fried up that day) on top as a garnish. This way the bacon didn't get soft and soggy, and yet every bite had bacon in it because the salad was spread out in the oblong baking dish rather than heaped into a deep dish.

Shekir713
27

Shekir713

I usually prefer potato salad to macaroni salad, but that was before I tasted this. I made it exactly as written and it was perfect. This is a new summer favorite for us.

Sandra S.
23

Sandra S.

Really want to give this one 4 1/2 stars. Made this last night and it turned out really good and it was easy! I didn't really change anything like I normally do, except that I don't like green olives so I skipped them. I halved the recipe, and it made more than enough for dinner. The only thing I will change next time is to use a little less vinegar, maybe a half tbsp less when doing a smaller batch, as it was just a little strong (it did mellow out after sitting overnight). Great recipe!

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Nutrition

Amount Per Serving (12 total)

  • Calories
  • 422 cal
  • 21%
  • Fat
  • 25.2 g
  • 39%
  • Carbs
  • 36.2 g
  • 12%
  • Protein
  • 12.8 g
  • 26%
  • Cholesterol
  • 96 mg
  • 32%
  • Sodium
  • 723 mg
  • 29%

Based on a 2,000 calorie diet

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