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Hot Bacon Macaroni Salad

 Hot Bacon Macaroni Salad
Start your picnic right with this delicious macaroni salad. It's loaded with diced veggies and bacon, and coated with a zesty dressing similar to one you'd use for German potato salad. —Kay Bell, Palestine, Texas
6 ServingsPrep/Total Time: 25 min.


  • 1 package (7 ounces) elbow macaroni
  • 1/4 pound sliced bacon, diced
  • 1/2 pound sliced fresh mushrooms
  • 1/3 to 1/2 cup sugar
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 2/3 cup cider vinegar
  • 1/2 cup chopped onion
  • 1/2 cup chopped celery
  • 1/2 cup sliced radishes
  • 2 tablespoons minced fresh parsley


  • Cook macaroni according to package directions.
  • Meanwhile, in a large skillet, cook bacon over medium heat until
  • crisp. Remove to paper towels with a slotted spoon. In the same
  • skillet, saute mushrooms in drippings until tender; remove with a
  • slotted spoon. Add the sugar, flour, salt and pepper to the skillet;
  • gradually stir in vinegar until smooth. Bring to a boil. Cook and
  • stir for 1-2 minutes or until thickened.
  • Drain macaroni. In a large bowl, combine the macaroni, onion and
  • celery. Drizzle with vinegar mixture. Add mushrooms and bacon; toss
  • to coat. Garnish with radishes and parsley. Yield: 6 servings.