Rating: 4.6 stars
103 Ratings
  • 5 star values: 78
  • 4 star values: 15
  • 3 star values: 6
  • 2 star values: 2
  • 1 star values: 2

The delicious flavors of crisp crumbled bacon and tangy fresh tomato that you love in a BLT sandwich dress up a bowl of macaroni salad that's perfect for a light lunch or side dish.

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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 and rinse under cold water until chilled. Transfer macaroni to a large salad bowl.

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  • Stir mayonnaise, vinegar, celery, tomato, green onions, Cheddar cheese, salt, and black pepper into macaroni until thoroughly combined. Cover and chill salad at least 2 hours.

  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels. Let bacon cool; crumble when cooled.

  • Mix bacon into macaroni salad to serve.

Nutrition Facts

322 calories; protein 8.6g; carbohydrates 15.5g; fat 25.3g; cholesterol 27.3mg; sodium 507.5mg. Full Nutrition
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Reviews (103)

Most helpful positive review

Rating: 5 stars
09/18/2012
Absolutely delicious. Make sure you crumble crisp bacon well and put in close to the time that you serve this salad so it will be nice and crisp. The celery takes the place of lettuce, and the macaroni takes the place of bread. Walla.....you have a BLT Read More
(56)

Most helpful critical review

Rating: 1 stars
07/15/2013
Bland Read More
(1)
103 Ratings
  • 5 star values: 78
  • 4 star values: 15
  • 3 star values: 6
  • 2 star values: 2
  • 1 star values: 2
Rating: 5 stars
09/18/2012
Absolutely delicious. Make sure you crumble crisp bacon well and put in close to the time that you serve this salad so it will be nice and crisp. The celery takes the place of lettuce, and the macaroni takes the place of bread. Walla.....you have a BLT Read More
(56)
Rating: 5 stars
10/07/2012
This really is good. I used reduced fat mayo and cheddar and center cut bacon to lighten it and it tastes delicious. The white vinegar really gives a little tang to the mayo-based dressing. I did squeeze out some of the tomato seeds and juice for fear of it thinning out the dressing. I agree with the last reviewer add the bacon right before serving otherwise it will get soggy. Read More
(47)
Rating: 5 stars
11/13/2012
made this for lunch @ work, got rave reviews. Must use real mayo but you can 1/2 it Read More
(39)
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Rating: 5 stars
04/29/2013
Okay, this is like the best food ever. The husband, who is not a fan of macaroni salads loved it. I made no changes to the recipe and it was delicious. I was thinking I might add a seeded cucumber next time, but it is perfect as is. Yummy!!! Read More
(16)
Rating: 4 stars
07/02/2013
Very nice salad however I didn't find the lettuce. I assume you serve it over a bed of chopped lettuce. I also added halved cherry tomatoes (kept it cleaner and tidy) and diced hard-boiled eggs (my husband's request). I also included some fresh dill (our love). I will make this again! Read More
(13)
Rating: 5 stars
07/02/2013
This is a perfect combination for a macaroni salad! I have to say to the reviewer that said she couldn't find the lettuce that I have never before heard of a macaroni salad with lettuce though it would certainly be pretty sitting on top of a leaf. I do like the idea of adding the hard boiled eggs though and will next time. I have to wonder who determined that dill pickles and jalapeno are mandatory in such a dish. Ugh. Delicious salad and thanks for posting it. Read More
(12)
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Rating: 5 stars
06/21/2013
I liked this recipe very much! I'm always counting my calories so I used light mayo nobody noticed the difference try it this way. Read More
(12)
Rating: 5 stars
06/23/2013
Really enjoyed this. The only change I made was to use grape tomatoes and cut them into quarters....no need to seed. Reminds me of the traditional Midwestern macaroni salad my grandmother made when I was a kid. This is no nonsense....no relish no red or green peppers no pimentos no eggs and no sugar. I'm sure you could add one or more of the above BUT there is no need for it. The green onion makes the salad crunchy and the last minutes addition of the bacon makes this a true winner. I will repeat what another reviewers said "I will never again buy premade grocery store macaroni salad". Additionally a nice change from the oil and vinegar-based pasta salads that I have been making. Read More
(12)
Rating: 4 stars
07/02/2013
I made this recipe today and it tasted great but I did make some changes. I was trying to use up some produce I had on hand so I used the following: 1/2 cup chopped leeks instead of green onions 12 oz. rainbow rotini instead of elbow (did have elbow on hand) I used red wine vinegar (like so much better than white) 4 roma tomatoes seeded instead of large 1/2 orange pepper diced 2 T. fresh parlsey 1/2 cup pre-cooked bacon 1 tsp. Mural of Flavor seasoning -salt free (from Penzey's Spices)Just bought it and thought it would add that little something I think some people said it was missing no salt all other ingredients stayed the same It made about 1/2 gallon of salad. Very colorful and I'm waiting till flavors meld and it sits in refrigerator before adjusting seasonings if needed. Read More
(10)
Rating: 1 stars
07/15/2013
Bland Read More
(1)