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.
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.