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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 12 |
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My DH always raved about my mom's pasta salad until I found the inspiration for this recipe in TOH June 2002. Now he doesn't like it any other way. I have modified the original recipe over the years & now need to post it here for safe-keeping because the clipping is falling apart. Keep in mind though that a little extra mayo was needed with the GF pasta. :). Ingredients:
2 cups salad macaroni |
1 bunch green onion, thinly sliced |
1 large tomato, seeded & diced |
1 cup celery, diced |
1 -1 1/4 cup mayonnaise |
4 teaspoons apple cider vinegar |
1/4 teaspoon fine sea salt |
1/4-1/2 teaspoon fresh ground black pepper |
1 lb bacon |
Directions:
1. Boil pasta per package directions, then drain & rinse in cold water.
2. While pasta is cooking, trim most of the fat from the bacon, chop into 1-inch pieces & then panfry til almost crisp; drain on paper towels & set aside.
3. In large bowl, combine mayo, vinegar, salt, pepper, celery, onion & bacon.
4. Gently stir in tomato, & pasta.
5. Cover tightly & refrigerate til serving.
6. *Note: Original recipe reserves bacon to add right before serving. I've done both but usually mix it immediately to save time.
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