5.0 from 9 votes
Bacon Balsamic Macaroni Salad
Crisp bacon pieces strewn throughout this delectable, creamy bacon balsamic macaroni salad that is loaded with crunchy celery, bright red grape tomatoes, sharp cheddar cheese and topped with a mouthwatering creamy balsamic ranch dressing.
Prep Time
15 mins
Cook Time
2 hrs
Total Time
2 hrs 15 mins
Servings: 8 -12 servings
Calories: 742 kcal
Course:
Salad
Cuisine:
American
Ingredients
- 1 lb elbow macaroni uncooked
- 1 pint grape tomatoes washed and halved (sub. with 1 large tomato, chopped)
- 2 talks celery finely chopped
- 3 green onions finely chopped (reserve a few as a garnish)
- 1-2 teaspoons tarragon fresh, finely chopped (optional) (1/2- 1 tsp dried may be substituted)
DRESSING
- 1 cup mayonnaise good quality, I love Chosen Foods Avocado mayo
- 1/4 cup ranch dressing prepared
- 1-2 tablespoons balsamic vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon pepper freshly ground
YUMMY MIX-INS
- 1 lb Bacon crisp cooked, crumbled
- 1 cup sharp cheddar cheese grated
- Garnish with a few chopped green onions and a sprig of fresh tarragon if desired
Instructions
- Cook macaroni according to package instructions, be sure to add a couple teaspoons of salt to the boiling water.
- While pasta is boiling, chop your tomatoes, celery, and green onions. Once the pasta is done, drain in a colander and rinse well under COLD water. Place cooked and drained pasta in a large bowl, mix in chopped tomatoes, onions, and celery.
Cup of Yum
DRESSING
- In a small mixing bowl combine your mayonnaise, ranch dressing, balsamic vinegar, salt and pepper. Whisk well until combined and smooth. Pour dressing over pasta and stir gently to coat.
- Refrigerate for a minimum of 2 hours, up to overnight (or longer if needed). When ready to serve, add your crumbled crispy bacon, shredded cheddar cheese and optional fresh or dried tarragon. Stir to combine. Garnish with sprig of tarragon (or basil) and a few chopped green onions.
- Tastes delicious after a couple of days as well. Keep covered and refrigerated, lasts up to 5-7 days in the fridge.
Notes
- This recipe slightly adapted from the original at Happy Simple Living.
Nutrition Information
Serving
1serving
Calories
742kcal
(37%)
Carbohydrates
47g
(16%)
Protein
19g
(38%)
Fat
53g
(82%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
19g
Monounsaturated Fat
16g
Trans Fat
0.1g
Cholesterol
65mg
(22%)
Sodium
963mg
(40%)
Potassium
423mg
(12%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Vitamin A
733IU
(15%)
Vitamin C
9mg
(10%)
Calcium
132mg
(13%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8-12 servings
Amount Per Serving
Calories 742
% Daily Value*
| Serving | 1serving | |
| Calories | 742kcal | 37% |
| Carbohydrates | 47g | 16% |
| Protein | 19g | 38% |
| Fat | 53g | 82% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 19g | 112% |
| Monounsaturated Fat | 16g | 80% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 65mg | 22% |
| Sodium | 963mg | 40% |
| Potassium | 423mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 733IU | 15% |
| Vitamin C | 9mg | 10% |
| Calcium | 132mg | 13% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.