Macaroni Salad with Bacon

This Macaroni Salad with Bacon is easy to make and a crowd-pleasing side dish ideal for any summer gathering. Tender elbow macaroni, crunchy vegetables, and a creamy dressing provide great flavor, freshness, and texture. The bacon adds extra goodness, but can be omitted for a vegetarian option.

A cool pasta salad perfectly complements hot protein and completes any potluck, picnic, or cookout. I love it with chicken, pork, steak, or burgers. This macaroni salad has a creamy and tangy dressing with a hint of sweetness. It’s full of texture and crunch from celery, red bell peppers, red onion, sweet gerkins, and cucumber. I love how cucumber makes the macaroni salad extra crisp, light, and fresh! Last but not least, crispy, chewy, and salty bacon provides additional texture and flavor.

This macaroni salad recipe is easy to make and can be made ahead to be ready when you are! Who doesn’t love that?!

Ingredients needed:

• Elbow mac—this type of pasta is a classic choice, but you can use other varieties. Mini ziti, small shells, or ditalini are good substitutes.
• Fresh vegetables—celery, bell pepper, onion, and cucumber. Use whatever color bell pepper you like. I like to use red for its sweetness and color. This recipe calls for red onion, but you can also use a sweeter onion, such as Vidalia.
• Mayonnaise—used as the creamy base of the dressing.
• Gerkin pickles and pickle juice—finely chopped gherkins add a tangy and sweet flavor to the pasta, while the juice enhances the dressing similarly. If you prefer dill pickles, feel free to use them instead.
• Red wine vinegar—to add an acidic tang to the dressing. It’s combined with pickle juice to create a more rounded flavor profile.
• Mustard—this recipe uses yellow mustard to add another layer of tanginess. You can use Dijon if you prefer.
• Celery salt—for salting the dressing while providing an earthy and grassy undertone.
• Black pepper—for seasoning and rounding out the flavors.
• Sugar—to mellow the acidity of the vinegar and pickle juice.
• Bacon—cut into 1/2-inch pieces and cooked until crispy.

Recipe highlights:

• Cook the macaroni according to the package directions. Rinse and drain well.
• Starting in a cold skillet, cook the bacon over medium heat until crispy and golden brown. Chop into small pieces.
• Combine the macaroni, chopped vegetables, and bacon in a large mixing bowl. Add the dressing and mix to combine.
• Chill for at least one hour before serving.
• Detailed instructions are in the recipe card below.

How to make this vegetarian:

If you want to make this macaroni salad recipe vegetarian-friendly, serve the bacon on the side so guests can add it themselves. You can also leave out the bacon entirely.

If you want to add protein while maintaining a vegetarian pasta dish, chopped hard-boiled eggs make a delicious addition.

How to store :

Keep the macaroni salad refrigerated until you’re ready to serve. Store any leftovers in an airtight container in the refrigerator for up to 4 days.

Pro tips:

• After cooking, rinse the elbow macaroni under cold water. This halts carryover cooking and prevents mushy pasta. It also washes away the starch that can cause the pasta to become clumpy.
• If you prepare the salad in advance, use two-thirds of the dressing in the salad and set aside the remainder. Combine it with the salad just before serving to maintain its creamy texture.
• If you’re serving in warm weather, place the bowl of macaroni salad inside a larger bowl filled with ice to keep the pasta cool and safe. Remember to stir the salad occasionally to maintain an even temperature throughout.

Recommended supplies:

(Affiliate links. The products I recommend are either what I use, are on my wish list, or come highly rated.)

• Stockpot for boiling the macaroni. This stainless steel pot has stay cool, ergonomic handles, and a tempered glass lid with steam vents. The pot is oven-safe up to 500° F.
• Metal colander for draining the pasta. This 5-quart stainless steel colander is rust-proof and dishwasher-safe.
• Large skillet—this 13.3-inch nonstick skillet/saute pan is large enough to cook all the bacon at once without overlapping. It’s free from PFOA, PFOS, lead, and cadmium.
• Kitchen tongs—this set of 2 varying sizes has nonstick silicone tips and a pull lock feature.
• Mixing bowls—this set includes three bowls of varying sizes: 1.5-quart, 3-quart, and 5-quart. They are easy to grip and feature a nonskid bottom. I have this set and love it!
• Spatula—this set of silicone spatula and spoonula is heavy-duty and heat-resistant up to 500°F.

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Macaroni Salad with Bacon

Author: In Good Flavor Cooking Method:Stovetop Cooked Cuisine:American Courses:Sides

Difficulty:BeginnerPrep time: 25 minutesCook time: 10 minutesRest time:1 hour Total time:1 hour 35 minutesServings:10 servings

Description

This Macaroni Salad with Bacon is easy to make and a crowd-pleasing side dish ideal for any summer gathering. Tender elbow macaroni, crunchy vegetables, and a creamy dressing provide great flavor, freshness, and texture. The bacon adds extra goodness, but can be omitted for a vegetarian option.

Ingredients

• 1 (16-ounce) package elbow macaroni
• 1 1/2 cups diced cucumber (1/4-inch cubes)
• 3/4 cup chopped red onion
• 1 cup diced red bell pepper (1/4-inch pieces)
• 1 rounded cup thinly chopped celery
• 3/4 cup chopped Gerkin pickles
• 8-9 bacon strips

For the dressing:

• 1 1/2 cups mayonnaise
• 1 1/2 tablespoons pickle juice
• 1 1/2 tablespoons red wine vinegar
• 2 1/2 teaspoons yellow mustard
• 2 1/4 teaspoons celery salt
• 1 tablespoon + 1 teaspoon sugar
• 1/2 teaspoon black pepper

Instructions

1. Bring a large pot of heavily salted water to a boil, then cook the pasta according to package directions. Rinse under cold water and drain well. Set aside.
2. Meanwhile, place the bacon in a large, cold skillet. Cook over medium heat, turning it when the bottom is crispy and golden brown. Continue cooking until the second side is crispy and golden, flipping as necessary for even cooking. Transfer to a plate lined with paper towels to drain excess fat. Chop into 1/4-inch pieces.
3. Chop the vegetables and then prepare the dressing. To make the dressing, combine all the ingredients in a small mixing bowl and blend well.
4. In a large mixing bowl, add the macaroni, vegetables, and bacon. Cover with the dressing. Mix to combine. Chill for at least one hour before serving.
5. Makes 8 to 10 servings.

Note:

• If you prepare this pasta salad a day in advance, mix in two-thirds of the dressing, saving the remainder. Add the rest when you’re ready to serve to bring back the creaminess.

Keywords:side dish, Macaroni Salad, Macaroni Salad with Bacon, Macaroni Salad Recipe, Crowd-pleasing side dish

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