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.

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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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