READY IN 35 mins

Bacon and Macaroni Salad

Read Reviews (62)

"Another perfect picnic or grilling addition!" — readycooker

Directions

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Bring a large pot of lightly salted water to a boil. Add the macaroni pasta, and cook until al dente, 8 to 10 minutes. Drain and rinse with cold water.
Whisk the mayonnaise, sour cream, mustard, sugar, vinegar, salt, and pepper in a large bowl until the sugar has dissolved. Add the bacon, pasta, tomato, cucumber, egg, and celery. Gently fold until the salad is evenly covered with the dressing. Sprinkle with the sliced olives to serve.

Kitchen-Friendly View

PREP 20 mins
COOK 15 mins
READY IN 35 mins

Reviews More Reviews

Most Helpful Positive Review

Jun 08, 2009

Loved this salad. I only made half a recipe with just a few changes. I reduced the sugar to just a tablespoon for the diabetics in my guest list. I usded white balsamic vinegar to put back some of the sweetness. I also used those tiny grape tomatoes cut in half and didn't bother with cutting out the seeds (much fast prep work). I made this salad the day before without the tomatoes and bacon. On the day of the dinner, I tossed in the grape tomato halves and served the salad out of an oblong glass baking dish using the crisp bacon (that I fried up that day) on top as a garnish. This way the bacon didn't get soft and soggy, and yet every bite had bacon in it because the salad was spread out in the oblong baking dish rather than heaped into a deep dish.

—KitchenDiva

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Most Helpful Critical Review

Jun 01, 2009

This recipe was good.. nice texture and flavor. I only gave it 3 stars because I made adjustments to the original recipe.To me the 4 or 5 star should be reserved for those recipes that are truly delicious without having to make extensive changes. Anyways... I made this for a Memorial Day barbeque and halfed the entire recipe because there were just 6 of us. This made plenty for our small group. I cut back on the sugar, vinegar and mustard (as others had suggested) and prepared the recipe the night before in order to give the flavors a chance to fully develop. I expected that I might need make a little more of the mayonaise mixture to add the next day to give the salad a more creamy texture and I was right. Even after this addition, I still felt that it was missing something so, just before serving, I added some fresh dill - this seemed to help. The basic recipe is a good concept so I will most likely try this again and experiment different ingredients.

—LovesToCook

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80 Ratings

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Jun 09, 2008

I usually prefer potato salad to macaroni salad, but that was before I tasted this. I made it exactly as written and it was perfect. This is a new summer favorite for us.

—Shekir713

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Jun 06, 2008

Really want to give this one 4 1/2 stars. Made this last night and it turned out really good and it was easy! I didn't really change anything like I normally do, except that I don't like green olives so I skipped them. I halved the recipe, and it made more than enough for dinner. The only thing I will change next time is to use a little less vinegar, maybe a half tbsp less when doing a smaller batch, as it was just a little strong (it did mellow out after sitting overnight). Great recipe!

—Sandra S.

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Jul 05, 2008

If you put bacon in something, it's sure to be a winner! I'm not usually a fan of macroni salad but I do like this recipe. The apple cider vinegar gives it a very different taste and my whole family enjoyed it.

—PULLEYHEATHER

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Jun 24, 2008

So I have to admit I was so dubious about this recipe but I had most of the ingredients so I thought I would go for it. I made it almost as is (no olives, 1/2 pack bacon, white wine vinegar, penne rigate instead of elbows, cut back to 1/2 the sugar). It made a huge amount of dressing so I added it a bit at a time to the pasta until I was happy with the consistancy, and had lots left. BUT it is delicious!!! I'll make it again, definitely.

—AlisonCB

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Jun 10, 2009

This Bacon and Macaroni Salad recipe we will be using all summer long for picnics & parties. The first time we made this i left the chopped tomato & cucumber on the side so you could add how much your personal preference was. The next time we made this we mixed all the ingredients together ( except the green olives, we didn't have any ) and added paprika to the top. I would like to try this recipe with black olives. We served the salad on lettuce leaves and people were cutting the lettuce and eating that right with the salad. We will be using this recipe alot , so we will get many chances to try different twist. Thanks for the cool recipe!

—STARAJOY

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May 26, 2008

I think with a bit of tweaking this will be great! I didn't have celery or cucumber on hand, so no cucumber, but I added a little celery seed. Took it to a potluck and everyone enjoyed it. I personally think a little more salt or tangy, not quite sure...but overall easy and really good.

—stampingirl22

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Nutrition

Calories
422 kcal
21%

Carbohydrates
36.2 g
12%

Cholesterol
96 mg
32%

Fat
25.2 g
39%

Fiber
2 g
8%

Protein
12.8 g
26%

Sodium
723 mg
29%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Bacon and Macaroni Salad

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 422
Calories from Fat: 227

% Daily Value *
Total Fat 25.2g 39 %
Saturated Fat 5.9g 30 %
Cholesterol 96mg 32 %
Sodium 723mg 29 %
Potassium 338mg 9 %
Total Carbohydrates 36.2g 12 %
Dietary Fiber 2g 8 %
Protein 12.8g 26 %
Sugars 7.1g
** Vitamin A 11 %
Vitamin C 9 %
Calcium 6 %
Iron 20 %
** Thiamin 52 %
** Niacin 52 %
Vitamin B6 17 %
Magnesium 13 %
Folate 60 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.