Hot Bacon Macaroni Salad
TOTAL TIME: Prep/Total Time: 25 min.
YIELD: 6 servings.
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
Ingredients
-
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
Directions
-
1.
Cook macaroni according to package directions.
-
2.
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.
-
3.
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.
© 2024 RDA Enthusiast Brands, LLC