Bacon, Lettuce, and Tomato Macaroni Salad You Have To Try With Bacon

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Bacon, Lettuce, and Tomato Macaroni Salad

"The delicious flavors of crisp crumbled bacon and tangy fresh tomato that you love in a BLT sandwich dress up a bowl of macaroni salad that's perfect for a light lunch or side dish."

Ingredients :

2 cups elbow macaroni
1 1/4 cups mayonnaise
5 teaspoons white vinegar
1 1/4 cups diced celery
1 large tomato, diced
5 green onions, finely chopped
1/2 cup shredded Cheddar cheese
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 (16 ounce) package bacon

Instructions :

Prep : 20M	Cook : 12M	Ready in : 2H30M

Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain and rinse under cold water until chilled. Transfer macaroni to a large salad bowl.
Stir mayonnaise, vinegar, celery, tomato, green onions, Cheddar cheese, salt, and black pepper into macaroni until thoroughly combined. Cover and chill salad at least 2 hours.
Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels. Let bacon cool; crumble when cooled.
Mix bacon into macaroni salad to serve.

Notes :

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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