Servings: 12
sliced bacon
elbow macaroni
sour cream
prepared yellow mustard
white sugar
cider vinegar
ground black pepper
tomatoes, seeded and chopped
cucumber, peeled and chopped
hard-cooked eggs, chopped
chopped celery
sliced green olives
Bacon and Macaroni Salad
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  1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Bring a large pot of lightly salted water to a boil. Add the macaroni pasta, and cook until al dente, 8 to 10 minutes. Drain and rinse with cold water.
  2. Whisk the mayonnaise, sour cream, mustard, sugar, vinegar, salt, and pepper in a large bowl until the sugar has dissolved. Add the bacon, pasta, tomato, cucumber, egg, and celery. Gently fold until the salad is evenly covered with the dressing. Sprinkle with the sliced olives to serve.