Bacon Tomato Macaroni Salad Recipes

Steps:

• Bring a large pot of salted water to a boil.
• Put the bacon in a large, cold skillet then cook over medium heat, stirring occasionally, until crisp, about 10 minutes. Transfer to a paper-towel-lined plate to drain. Set aside.
• Whisk together the olive oil, vinegar, shallot, 1/2 teaspoon salt and a few grinds of pepper in a large bowl.
• Add the pasta to the boiling water and cook according to the package directions. Drain and rinse under cold water to cool; add to the bowl with the dressing.
• Add the arugula, basil and tomatoes to the bowl and toss to combine. Season with salt and pepper and top with the bacon. The pasta salad is best if served right away.
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Steps:

• 1. Cook pasta according to package directions. Drain and rinse in cold water.
• 2. In large bowl, combine pasta, green onions, tomatoes and celery. (I didn't have celery today, so I used celery seed instead)
• 3. In a small bowl, combine mayonnaise, vinegar, sugar, salt & pepper, then pour over pasta mixture. Cover and chill.
• 4. Just before serving, add bacon.

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.

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.

Steps:

• Cook the pasta in a large pan of boiling water following pack instructions. Drain and run under cold water until completely cool.
• Meanwhile, mix the yogurt, mustard, honey, garlic, lemon zest, olive oil and some seasoning together in a large bowl. Toss the cooked pasta with the dressing, tomatoes, spinach and basil. Keep chilled until ready to serve, then crumble over the bacon.

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! :).

Steps:

• In a large bowl, combine lettuce blend and tomatoes. Drizzle with dressing; sprinkle with cheese and bacon.

Steps:

• Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes; drain.
• Place bacon in a skillet over medium-high heat and cook until evenly brown. Drain and chop.
• In a large bowl, mix mayonnaise, ranch dressing mix, garlic powder, and garlic pepper. Stir in milk until smooth. Place rotini, bacon, tomato, black olives and cheese in bowl and toss to coat with dressing. Cover and chill at least 1 hour in the refrigerator. Toss with additional milk if the salad seems a little dry.

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.