Crisp bacon pieces strewn throughout this delectable, creamy bacon balsamic macaroni salad; loaded with crunchy celery, bright red grape tomatoes, sharp cheddar cheese and topped with a mouthwatering and tangy creamy balsamic ranch dressing.
Bacon! People go nuts with bacon! Why is that? Perhaps it’s the crispy, salty nature of a slice of bacon, or the heavenly aroma wafting up to your bedroom tickling your nose and beckoning you to come downstairs on a sleepy Saturday morning, whatever it is, it works!
If you adore bacon, like we do, try this delicious Bacon Minestrone Soup or Best Ever Cowboy Baked Beans that are topped with, you guessed it BACON!
I’m not a huge pork fan and yet I L.O.V.E. crispy bacon! Can’t be limp or under-cooked, no siree, has to be cooked crisp and crunchy! Heck, I know several vegetarians who say they have one exception; BACON!! That cracks me up!
This recipe is from my dear friend, fellow blogger and cookbook author, Eliza! When she posted this recipe from her latest cookbook, Bacon, Beans and Beer I knew I had to try it.
I’m not a big fan of your standard over mayo’d up macaroni salad — this is quite the opposite, lighter and fresher and in case I didn’t mention it — it has BACON!
HOW TO MAKE BACON BALSAMIC MACARONI SALAD
Gather your simple ingredients. Hollywood Safflower Mayo just happens to be the mayo I grew up on, I’ve never been satisfied with other mayos, give it a try! I find it at our local grocery store in the natural section.
Add several teaspoons of salt to your boiling water. Cook pasta according to package directions; drain and rinse well with cold water.
While your pasta is cooking; chop your celery, green onions and halve your grape tomatoes (or a large tomato, chopped). Hold off on the bacon and and cheese, you’ll add those after it’s chilled out a few hours.
Grab a small mixing bowl, combine your dressing ingredients and gently whisk until combined and smooth.
Pour it over your pasta and veggies…
…mix gently coating everything.
Now, cover and refrigerate a minimum of 2 hours or even overnight. Time is your friend with this dish.
While your pasta salad is hanging out, cook your bacon — I love using my cast iron griddle.
Just before serving add your cooked and crumbled bacon, shredded cheddar cheese and if desired chop a little fresh tarragon and mix to combine.
Garnish with fresh chopped onions and a sprig of tarragon if desired. I think tarragon is a highly undervalued herb; highly aromatic, sporting a taste somewhat similar and yet so different than anise. Try it on your cooked carrots sometime…be still my pulsating palate!
This dish tastes even better the second day! It’s delicious and pairs perfectly with Hanneman’s Flank Steak or Summertime Kebab’s.
This amazing recipe has been slightly adapted from my friend Eliza’s Bacon, Beans and Beer Cookbook!
Try these other Summertime recipes:
- Sun-Dried Tomato Pasta Salad
- Summertime Shish Kebabs {Beef or Chicken Marinade}
- Sweet Maple Apple Pecan Salad
- Italian Pasta Salad
- The BEST Key Lime Pie
- Cookie Dough Ice Cream Sandwiches
- Blackberry Bourbon Moscow Mule
Like this recipe?
Don’t forget to give it a ⭐️⭐️⭐️⭐️⭐️ star rating and leave a comment below the recipe!
Equipment
Ingredients
- 1 lb elbow macaroni uncooked
- 1 pint grape tomatoes washed and halved (sub. with 1 large tomato, chopped)
- 2 stalks celery finely chopped
- 3 green onions finely chopped (reserve a few as a garnish)
- 1-2 teaspoons tarragon fresh, finely chopped (optional) (½- 1 teaspoon dried may be substituted)
DRESSING
- 1 cup mayonnaise good quality, I love Chosen Foods Avocado mayo
- ¼ cup ranch dressing prepared
- 1-2 tablespoons balsamic vinegar
- ½ teaspoon salt
- ¼ 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.
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
Nutrition
Erin
Macaroni salad is one of my favorite summertime sharing sides, but we haven’t gotten to share with friends and family this summer. However, we’ve made this macaroni salad and OH BOY, is it perfect!
Jennifer Stewart
As if I needed another reason to love macaroni salad any more than I already do, you come along with this fabulous recipe!
Sorry…not sorry! I love the balsamic, adds a nutty flavor!
Jennifer Stewart
MICHAELA KENKEL
You just rocked my pasta salad world! this is SO GOOD!! Perfect addition to our cookout yesterday! Thank you!!
Love it, thank you so much Michaela, it’s a favorite of ours too!
MICHAELA KENKEL
You just rocked my pasta salad world! this is SO GOOD!!