Bacon Macaroni Salad

Teresa Ambra

This delicious macaroni salad is so fantastic because it includes bacon! It has a tasty, tangy salad dressing and includes bell peppers, hard-boiled eggs, celery, carrots and sweet pickle relish. It's terrific for potlucks, summer barbecues and holidays like Memorial Day, Fourth of July and Labor Day. Gluten free.

3.34 from 3 votes

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Prep Time 20

Cook Time 20

Total Time 40

Course Salad and Salad Dressing, Side Dish

Cuisine American

Servings

Calories 173 kcal

Equipment

2 large sauce pans with lids or medium stock pots with lids
1 colander
1 skillet to fry bacon
1 sharp knife to slice eggs and cut vegetables
measuring cups
measuring spoons

Ingredients

12 oz. pkg. gluten free elbow macaroni rotini, bow-tie pasta or sea shell pasta
5 slices bacon crisp-fried and broken into bite-sized pieces (reserving one slice for topping)
1 cup Miracle Whip
2 tbsp. granulated sugar
1 tsp. apple cider vinegar
1/2 cup sweet pickle relish
4 hard-boiled eggs peeled and chopped (leave one sliced for garnish)
1 red bell pepper diced
1 yellow bell pepper diced
1 orange bell pepper diced
2 ribs celery diced
3/4 cup matchsticks carrots cut in half
1/4 cup red onion diced
1/8 tsp. paprika as desired to sprinkle over top of salad
1/8 tsp. dill weed as desired
1/8 tsp. celery seed as desired
1/2 tsp. Salt and pepper to taste

Instructions

Hard-boil eggs about 3 minutes.
Remove from heat and allow to cool about 15 minutes.
Peel eggs and slice.
Reserve a few slices for topping and dice remaining eggs.
Set aside.
Cook macaroni according to package directions.
Rinse in cold water to stop enzymatic process.
Set aside.
Meanwhile, fry bacon and drain on paper towels.
Break into bite-sized pieces.
Reserve the pieces from one slice of bacon for topping.
Set both parts of bacon aside.
Chop bell peppers, celery, carrots and onion.
Combine cooked macaroni, bacon (except that reserved for topping), bell peppers, celery, carrots, onion and sweet pickle relish.
Gently sprinkle with salt and pepper.
Combine mayonnaise or Miracle Whip, granulated sugar, apple cider vinegar, celery seed and dill weed.
Combine dressing ingredients with macaroni ingredients.
Pour into a salad bowl.
Sprinkle with paprika.
Garnish with hard-boiled egg slices and bacon pieces.

Notes

NOTE: I usually microwave bacon on a plate between two paper towels. If the bacon is thickly sliced, it will usually need one minute on high per slice. If the bacon is thinly sliced, it will need about 45 seconds per slice on high.

NOTE: Garnish with fresh dill weed, if desired.

NOTE: You can also use regular macaroni in this recipe.

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Nutrition

Calories: 173kcalCarbohydrates: 27gProtein: 5gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 56mgSodium: 351mgPotassium: 132mgFiber: 2gSugar: 7gVitamin A: 1813IUVitamin C: 36mgCalcium: 16mgIron: 1mg

Keyword bacon, gluten free, pasta, pasta salad, salad, side dish

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