PIMENTO BACON MACARONI SALAD
Pimento Bacon Macaroni Salad would be the perfect side dish to add to your Labor Day cook-out. This macaroni salad has a southern flair with the combination of a pimento cheese base, bacon and a little heat from the diced jalapenos.
Servings 8
Calories 612kcal
Ingredients
- 2 cups elbow macaroni
- 1 1/2 cups shredded sharp cheddar cheese
- 1 4oz jar pimentos, drained
- 1/2 jalapeno diced
- 1 1/2-2 cups mayonnaise
- 5 slices bacon cooked crisp
Instructions
- Cook macaroni as directed on box in salted water. Drain, rinse with cold water and drain again.
- In a large mixing bowl, combine the cheese, pimentos, jalapeno, and mayonnaise. Add 1 1/2 cups mayonnaise to start with. After adding the macaroni, if more is needed to make it creamy, add more at this time. Combine ingredients well.
- Add the drained macaroni to pimento cheese mixture. Chop the bacon (save 1 Tablespoon back) and add also. Stir all ingredients well to combine.
- Place into a serving bowl. Garnish with reserved bacon. Cover and refrigerate until ready to serve,
Notes
NUTRITIONAL DISCLAIMER. Calorie count provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Recipe Tips
- Do not overcook the macaroni or it will become mushy.
- Rinse the macaroni just after it finishes cooking or the pasta will stick together.
- Allow this to chill at least 4 hours before serving. Gently toss before serving.
- Place this macaroni salad in an airtight container and refrigerate for up to 3 days. It can be made a day ahead of time and then stored for 2 days.
- You can use any pasta that is short, tube-shaped or twisted as these will hold the dressing better. Examples are cavatappi, fusilli, rotini, or medium shells.