Ingredients
Scale
- 2 cups elbow macaroni
- 4 slices of crispy bacon, crumbled
- 1 cup cherry tomatoes, halved
- 1 cup romaine lettuce, chopped
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- Salt and pepper to taste
- Optional: chopped green onions for garnish
Instructions
- Boil salted water and cook elbow macaroni until al dente.
- In a frying pan, cook bacon over medium heat until crispy.
- Mix mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper in a bowl.
- Combine drained pasta, crumbled bacon, cherry tomatoes, and romaine in a large bowl, then add dressing and toss.
- Chill in the refrigerator for at least 30 minutes before serving, garnished with green onions if desired.
Notes
- For a creamier salad, adjust the amount of mayonnaise as preferred.
- This salad can be made ahead of time and stored in the fridge.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing and Chilling
- Cuisine: American
- Diet: Omnivore