Bacon Macaroni Salad

Photo courtesy of Food Network

We had plans to head out to a BBQ party on Saturday over 4th of July weekend and Darin asked me if I could make something to bring to it- what's more traditional 4th of July food than a side of traditional macaroni salad?


The original recipe serves 4-6 servings. I knew this party would have a large showing so I did double the recipe (though, the original recipe is listed below). I thought it was the perfect blend of crunchy and creamy, and I also added bacon which I definitely thought it added some great flavor. Another option would be to add cubed cheese... maybe next time I will add some bacon to half the dish, and reserve some to add some cubed cheese. 

Ingredients:

• 12-oz bacon, center cut- cooked and cut into bite-sized pieces
• 2 cups cooked elbow macaroni (~3/4 cup dried elbow macaroni)
• 3 hard-boiled eggs, chopped
• 1 cup diced celery
• 1/4 cup diced green bell pepper
• 2 Tbsp diced green onions
• 1 Tbsp chopped pimento
• 1 cup mayonnaise
• 1 tsp lemon pepper
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp garlic powder
• 1 tablespoon prepared yellow mustard
• Salt and freshly cracked black pepper

Directions:

1. Cook the bacon- I cooked mine in the oven for ease (I cooked mine at the recommended temperature on the back of the package but cooked for 21-22 minutes total).
2. Mix all the ingredients together in a large bowl. Add more salt, if needed.
3. Cover and put into the refrigerator until ready to serve.

Source: Adapted from Paula Deen