Bacon Macaroni Salad recipe is tossed with fresh, crunchy veggies, a homemade creamy dressing, and my secret ingredient: bacon.
INGREDIENTS
- 100 grams belly bacon
- 3 cups cooked macaroni
- ¼ cup chopped carrot (see notes after the recipe)
- ¾ cup cheese cubed (soft cheeses are particularly good for this salad)
- ½ cup crushed pineapple
- ¼ cup finely sliced scallions
- ½ cup mayonnaise
- salt to taste
- white pepper to taste
- sugar to taste
INSTRUCTIONS
- Cut the bacon into thin strips.
- Fry in an oil-free pan until browned.
- Scoop out the browned bacon and drain on a stack of paper towels.
- Measure a tablespoonful of the bacon fat and pour over the macaroni and toss thoroughly.
- Add the rest of the ingredients and stir.
- Chill the bacon macaroni salad before serving.
NOTES
If you’re not a fan of raw carrot, peel your carrot and toss, uncut, into the pot of boiling pasta. Cook for five minutes, scoop out, drain, cool and chop.