Macaroni Salad
My Macaroni Salad recipe is tossed with fresh, crunchy veggies, a homemade creamy dressing, and my secret ingredient: bacon. It's always a hit at the dinner table on a busy week night, a potluck, or a sunny summertime BBQ.
Servings: 10
Calories: 537kcal
Equipment
- pasta
Ingredients
- 4 cups elbow macaroni dry
- ½ cup celery diced
- ½ cup red onion diced
- 8 slices bacon fried and chopped
- ½ medium carrot shredded
- 1 tablespoon green onion thinly sliced, for garnish
Dressing
- 1½ cups mayonnaise
- 1 teaspoon dry mustard
- 1 tablespoon sugar
- 2 tablespoon cider vinegar
- ⅓ cup sour cream
- 1 teaspoon salt or to taste
- 1 teaspoon black pepper or to taste
Instructions
- Cook the pasta according to package instructions. Drain and rinse well with cold water.
- In a small bowl, whisk together the mayonnaise, mustard, sugar, vinegar, sour cream, salt and pepper.
- Add the macaroni, celery, red onion, bacon, carrot, half the green onion, and the prepared dressing to a large bowl. Toss well to combine.
- Garnish with remaining green onion and serve cold.
Notes
- This salad will stay good for 3-5 days stored in an airtight container in the fridge. It's a perfect recipe for making ahead! I find that when the ingredients have a change to sit together and mingle, it gets even more delicious.
- If you plan on serving this salad for guests or bringing it to a potluck, it will be okay for 2 hours at room temperature before you should put it back in the fridge.
Nutrition
Serving: 1serving | Calories: 537kcal | Carbohydrates: 45g | Protein: 10g | Fat: 35g | Saturated Fat: 7g | Polyunsaturated Fat: 17g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 30mg | Sodium: 575mg | Potassium: 219mg | Fiber: 2g | Sugar: 4g | Vitamin A: 616IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 1mg