Macaroni Pasta Salad Recipe
Creamy Macaroni Salad loaded with crispy bacon, crunchy vegetables, tender pasta, and cheese all tossed in a creamy coleslaw dressing. It’s an easy make-ahead side dish that always disappears fast!
Servings 8 servings
Calories 335kcal
Ingredients
- 1 pound macaroni pasta noodles cooked to al dente, drain, cool completely
- 6-8 slices bacon cooked, drained and crumbled
- 1 head broccoli cut into florets
- 1 cup cherry tomatoes sliced in half
- ½ cucumber diced
- 1 stalk celery diced
- 1 carrots peeled and diced
- ½ red onion diced
- 1 cup cheddar cheese diced into small cubes
- ¾ cup coleslaw salad dressing start with ½ cup add additional salad dressing as needed.
- 1 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon pepper
Instructions
- Cook the macaroni noodles to al dente. Drain the noodles. Cool to room temperature. Toss with a tablespoon of olive oil to keep the noodles from sticking together - refrigerate.
- Cook the bacon, cool and crumble the bacon.
- Prepare the vegetables - dice the cucumber, onion and celery, slice the tomatoes in half, peel and dice the carrot. Separate the broccoli into the florets.
- Cube the cheese.
- Combine the noodles, bacon, cheese and vegetables in a large bowl.
- Toss with about half the salad dressing. Season with salt and pepper. Cover and refrigerate. Right before serving, give it a good stir. Add additional salad dressing if needed. Enjoy!
Notes
Store in the refrigerator in an airtight container. It doesn't freeze well, eat and enjoy. After day four, discard any leftovers.
Nutrition
Calories: 335kcal | Carbohydrates: 26g | Protein: 10g | Fat: 21g | Saturated Fat: 6g | Cholesterol: 31mg | Sodium: 692mg | Potassium: 439mg | Fiber: 3g | Sugar: 8g | Vitamin A: 2030IU | Vitamin C: 73.8mg | Calcium: 155mg | Iron: 1.2mg
