A great summer salad made with garden fresh tomatoes, veggies and bacon, tossed in a flavorful mayonnaise dressing and macaroni.
Bacon and Tomato Macaroni Salad
This year, I only planted tomatoes, and although there are a few stragglers out there, they've all just about played out. I've had a few small baskets of them going at any given time this summer though, and I sure have been enjoying them, in every form possible!This macaroni salad is among the definite summer favorites of mine and one that's been sharing space in my fridge throughout this heat wave.
It's a very simple salad, but very tasty.
Here's how I make mine. As always, scroll or swipe past these pictures for the full recipe text, with measurements, instructions and a printable document.
Some folks make a dressing of just mayonnaise, salt and pepper and call it a day, but y'all know me! I like to kick it up, just a tad. Cook the macaroni, drain and rinse. Cook some bacon to crisp, drain and once cool enough to handle, chop and set aside a pinch of it for garnish.
Chop some fresh tomatoes and toss them with their juices and the onion and celery. You can certainly add other garden vegetables that you like, this is just the mix I prefer.
Add the seasoned mayo and remaining bacon to salad. Gently toss, taste and add salt, only if needed, to taste and adjust for other seasonings. Transfer to serving bowl and garnish with a sprinkle of Cajun seasoning (or paprika) and the reserved bacon to serve right away or refrigerate for 1 hour to chill, then garnish before serving.
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For more of my favorite pasta salads, check out the collection on my Pinterest page!
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