Macaroni Caesar Salad Recipe - Allrecipes.com
Macaroni Caesar Salad Recipe
  • READY IN 40 mins

Macaroni Caesar Salad

Recipe by  

"This salad takes everything from a Caesar salad.. but take away some of the lettuce and add macaroni, and you have a whole new dish! You can add any noodle you desire! It is very delicious and easy to make."

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Original recipe makes 8 servings Change Servings

Directions

  1. Bring a large pot of lightly salted water to a boil. Add the macaroni and cook until tender, about 8 minutes. Drain and rinse under cold water to cool.
  2. At the same time, Place eggs in a saucepan and fill with enough cold water to cover. Cover with a lid and bring to a boil. Remove from the heat once boiling, and let stand covered for 10 minutes. Drain, cool, peel and chop.
  3. Fry bacon in a skillet over medium heat or cook in the microwave on a paper towel lined plate until crisp. Drain, crumble and set aside.
  4. In a large bowl, combine the lettuce and macaroni. Stir in the eggs, bacon, Caesar dressing and croutons. Refrigerate for about 30 minutes before serving.
Kitchen-Friendly View
  • PREP 25 mins
  • COOK 15 mins
  • READY IN 40 mins
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Reviews More Reviews

Most Helpful Positive Review
May 18, 2006

This was such a great twist on a salad. I took it to a potluck where there were several salads and this was the only one that people were asking who brought this salad. I used bow tie pasta and it was so cute. I also added cherry tomatoes and that was a great addition.

 
Most Helpful Critical Review
Jul 20, 2008

I found this recipe to be boring and rather flavorless when made exactly as written. I searched my kitchen to find something to give it a little kick. I added sliced green olives and diced fresh tomato. That helped. I think adding onions, cucumbers, green or red pepper, celery or anything like that would be better also.

 
Apr 30, 2007

very good - although I made so many change it hardly resembled the original recipe. I did keep the pasta, lettuce, croutons and bacon - but I left out the egg and added diced tomatoes and parm/moz cheese. I also used a flavored ranch dressing as I don't love Caesar dressing. One tip for traveling with this dish and avoiding soggy lettuce and croutons is to place the lettuce on top on the pasta mixture and the croutons on top of the lettuce, then mix before serving.

 
Oct 05, 2007

I added and took out several ingredients to fit our tastes, but the basic idea is excellent! using a good quality caesar dressing makes a huge difference, as i learned the hard way. Also, if you don't eat it all at once, the lettuce quickly becomes wilted and soggy.

 
Jun 10, 2012

I used whole wheat elbow macaroni, homemade Caesar dressing, double the bacon and only one cup of homemade croutons. I also threw in a good handful of fresh parmesan cheese. We enjoyed this--it's very different for pasta salad but we liked it nonetheless. I'd make this again.

 
Sep 13, 2008

Very good recipe Nicole. A very simple, quick meal to make but very filling to eat. I did use two grilled chicken breasts that were leftover from the meal the night before ~ cubing them and adding them in. It makes a lot so if your only feeding a few or are planning on leftovers - you may want to add the lettuce and croutons per bowl/per serving - they're pretty soft by the next day if you mix it all together as shown in the picture.

 
Apr 09, 2006

We loved this salad. I did add parmesan cheese - which to me is a must. The only thing I'd do differently next time is halve the recipe because this makes a lot and though we did eat the leftovers the romaine is a little wilty and the croutons get soft. It will definitely be appearing on our summer menus!

 
Mar 09, 2009

A nice twist on regular mac salad. I would recommend adding the ceaser dressing right before serving. Do not put it in ahead of time because the salad will wilt. Also try putting the bowl of salad over another bowl with ice in it to keep it fresh and cold.

 

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Nutrition

  • Calories
  • 337 kcal
  • 17%
  • Carbohydrates
  • 29 g
  • 9%
  • Cholesterol
  • 149 mg
  • 50%
  • Fat
  • 19.1 g
  • 29%
  • Fiber
  • 2.2 g
  • 9%
  • Protein
  • 11.1 g
  • 22%
  • Sodium
  • 459 mg
  • 18%

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

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