Friday, July 10, 2020

Bacon and Tomato Macaroni Salad

A great summer salad made with garden fresh tomatoes, veggies and bacon, tossed in a flavorful mayonnaise dressing and macaroni.
A great summer salad made with garden fresh tomatoes, veggies and bacon, tossed in a flavorful mayonnaise dressing and macaroni.

Bacon and Tomato Macaroni Salad

This year, I only planted tomatoes, and although there are a few stragglers out there, they've all just about played out. I've had a few small baskets of them going at any given time this summer though, and I sure have been enjoying them, in every form possible! This macaroni salad is among the definite summer favorites of mine and one that's been sharing space in my fridge throughout this heat wave.

It's a very simple salad, but very tasty. Here's how I make mine. As always, scroll or swipe past these pictures for the full recipe text, with measurements, instructions and a printable document.

Some folks make a dressing of just mayonnaise, salt and pepper and call it a day, but y'all know me! I like to kick it up, just a tad. Cook the macaroni, drain and rinse. Cook some bacon to crisp, drain and once cool enough to handle, chop and set aside a pinch of it for garnish.

Chop some fresh tomatoes and toss them with onion, celery and salt. You can certainly add other garden vegetables that you like, this is just the mix I prefer. Add the seasoned mayo and remaining bacon to salad. Gently toss, taste and adjust seasonings. Transfer to serving bowl and garnish with a sprinkle of Cajun seasoning (or paprika) and the reserved bacon to serve right away or refrigerate for 1 hour to chill, then garnish before serving.


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Recipe: Bacon and Tomato Macaroni Salad

©From the Kitchen of Deep South Dish
Prep time: 15 min
Inactive time: 1 hour
Total time: 1 hour 15 min Yield: About 4 servings

Ingredients

For the Dressing:
  • 1/2 cup real mayonnaise
  • 1 tablespoon vinegar
  • 1/2 tablespoon granulated sugar
  • 1 tablespoon yellow mustard
  • 1 tablespoon sweet or dill pickle cubes or relish, optional
  • 1/8 teaspoon freshly cracked black pepper
  • 1/2 teaspoon Creole or Cajun seasoning
  • 1/2 teaspoon garlic powder
For the Salad:
  • 2 cups dry elbow pasta
  • 6 slices bacon
  • 2 cups large cut chopped tomatoes, juices reserved
  • 1 cup chopped sweet or yellow onion
  • 1 rib celery, chopped
  • 1-1/2 teaspoons kosher salt
Instructions

Mix together the mayonnaise with dressing ingredients; set aside. Cook pasta until done, drain and rinse; set aside. Cook bacon to crisp, drain on paper towels and set aside. Chop once cool enough to handle. Reserve a pinch for garnish.

Toss tomatoes with onion, celery and salt. Add dressing to tomatoes and gently mix. Add the macaroni and remaining bacon to salad. Gently toss, taste and adjust seasonings. Transfer to serving bowl and garnish with a sprinkle of Cajun seasoning (or paprika) and the reserved bacon, if serving right away or refrigerate for 1 hour to chill and garnish before serving.

Cook's Notes: Add some additional summer veggies like sweet bell pepper, blanched green beans, okra, cucumber, or a protein, like shrimp or chicken, whatever you like!

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Posted by on July 10, 2020
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