Thursday, July 16, 2015

Bacon Macaroni Salad

2 cups uncooked elbow macaroni
1 large tomato, finely chopped
2 ribs celery, finely chopped
5 green onions, finely chopped
1-1/4 cups mayonnaise
5 tsp. white vinegar
1/4 tsp. salt
1/8 - 1/4 tsp. pepper
1 lb. bacon strips, cooked, crumbled 

      Cook macaroni according to pkg. directions; drain,
 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, toss to coat.  Refrigerate,
 covered, at least 2 hours.  Just before serving, stir in bacon. 
 Makes 12 (3/4 cup) servings.

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