It's a great dish to bring to a cook out or picnic. It taste different than just your regular old church potluck macaroni salad, it's summery and delicious!
I know you're gonna love it!
A couple of weeks ago we were invited to a cookout to celebrate the end of the Southeastern semester. It was great! We got to meet lots of new friends and get to know our new church small group a little better. We each brought a side dish, so I, of course, brought BLT Macaroni Salad :)
I usually make a pretty big patch because I'm almost always taking it somewhere, so you may have to reduce this recipe a good bit to get it down to the right size for your family.
This recipe makes 24 hefty servings.
* 4 cups uncooked elbow macaroni
* 10 green onions (about 1 bunch)
* 3 large tomatoes
* 2 & 1/2 cups celery
* 2 & 1/2 cups mayonnaise
* 4-5 tablespoons of rice wine vinegar
* 1/2 teaspoon salt
* 1/2 teaspoon pepper
* 3 3oz. bags of Oscar Mayer already cooked bacon pieces or bits
Cook macaroni according to the package directions; drain and rinse in cold water. Set aside.
Finely chop your tomato, onion, and celery. Place in a large bowl.
In a small bowl, combine the mayonnaise, vinegar, salt and pepper. Wisk until smooth like a salad dressing. (Taste and texture test for yourself how much more or less vinegar you want to add.)
Add macaroni to the large bowl with your diced vegetables. Then pour dressing over macaroni mixture and toss to coat. Cover and refrigerate for at least 2 hours.
Just before serving, add two bags of bacon to the salad and stir it in. Transfer macaroni salad to serving bowl, top with remaining bag of bacon and serve!
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