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.

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Recipe Summary

prep:
25 mins
cook:
15 mins
total:
40 mins
Servings:
10
Yield:
10 servings
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Ingredients

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

Directions

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.

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  • 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
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Reviews (2)

Read More Reviews

Most helpful critical review

Rating: 3 stars
11/07/2019
Agreed on the dressing--too watery and too vinegary. The ingredients are a good mix though. Read More
3 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
11/07/2019
Agreed on the dressing--too watery and too vinegary. The ingredients are a good mix though. Read More
Rating: 3 stars
10/01/2019
10.1.19 Whew, a long list of ingredients for a pasta salad. Equal parts of mayonnaise and apple juice, plus vinegar resulted tin a “way-too-runny” dressing, the macaroni was almost swimming in it. I added a LOT more mayonnaise, and adjusted a few of the seasonings in accordance with that, but the pasta salad still was too “wet” for lack of a better term. I scaled down the recipe but followed it to the letter, with the exception of using a Gala apple and green cabbage (what I had on hand), and I did add a bit more apple which added a nice pop of sweetness. If I were to make this again, I’d most likely cut the apple juice back substantially (maybe even eliminate it), since I couldn’t really taste it in the dressing, and maybe even cut the vinegar back a bit as well. One thing’s for sure, the liquid in the dressing needs to be reduced somewhere. The recipe doesn’t tell you to do this, but do set aside some time to chill in the fridge. In spite of the runniness of the salad, the flavor was OK, but I wouldn’t say it was outstanding. Doubtful I’ll make this one again even with modifications, just movin' on. Read More
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