1cupsmacaroni pasta noodlesmeasure dry and cook to al dente
6-8slicesbaconcooked, drained and crumbled
1headbroccolicut into florets
1cupcherry tomatoessliced in half
1carrotspeeled and diced
1cupcheddar cheesediced into small cubes
¾cupcoleslaw salad dressingstart with ½ cup add additional salad dressing as needed.
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!
Allow the pasta to completely cool before adding the salad dressing. If you add the salad dressing when the pasta is hot, it will soak it up, using twice as much. It will cause the elbow macaroni pasta to get mushy!The best way to chill pasta quickly is to first drain it well using a colander. Then place the colander in a bowl of ice water just for a minute or two. When chilled, remove it from the water and drain again. Now it's ready to make the salad!