Rating: 3.5 stars
3 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

Something a little different I came up with that satisfies my need for something savory and sweet, but with more vegetables than the typical pasta salad.


Recipe Summary

25 mins
15 mins
40 mins
10 servings


Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Rinse under cold water and set aside to drain.

  • While pasta is cooking, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned and crisp, 10 to 12 minutes. Blot bacon slices with paper towels and crumble when cool enough to handle.

  • Mix together mayonnaise, apple juice, apple cider vinegar, relish, mustard powder, salt, and pepper in a large bowl. Fold in cooked macaroni. Add onion, carrots, red cabbage, bell pepper, celery, apple, and crumbled bacon; stir to combine. Place 2 or 3 lettuce leaves on each plate and top with macaroni salad.

Cook's Note:

To make this vegetarian, you can substitute tofu for the bacon. Slice 1 brick of tofu into 1/3-inch slices and marinate in 1/2 cup of vegetarian soy sauce for 1 hour. Then drain and cook in a skillet over medium-high heat until crispy. Slice into thin strips.

Nutrition Facts

318 calories; protein 9g; carbohydrates 40.6g; fat 13.1g; cholesterol 10.2mg; sodium 308.9mg. Full Nutrition