Simple Bacon Macaroni Pasta Salad

I’ve been making this bacon macaroni pasta salad for years, and it never fails to disappear at potlucks and barbecues. There’s something irresistible about crispy bacon bits mixed with tender macaroni and a tangy mayo-based dressing that keeps everyone coming back for seconds. It’s simple, satisfying, and honestly one of those recipes I could eat straight from the bowl!

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2900-3200
• Protein: 50-60 g
• Fat: 210-230 g
• Carbohydrates: 170-190 g

Ingredients

For the salad:

• 2 cups macaroni (Barilla for a perfect al dente texture)
• 1 large tomato, diced
• 2 celery ribs, finely chopped
• 6 green onions, sliced
• 1 lb bacon (cooked until very crispy and crumbled into small bits)

For the dressing:

• 1 1/4 cups mayonnaise (Hellmann's preferred)
• 2 tablespoons apple cider vinegar
• 1 teaspoon dijon mustard
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon smoked paprika

Step 1: Cook the Bacon and Pasta

• 1 lb bacon
• 2 cups macaroni

Start by cooking the bacon in a large skillet over medium-high heat until very crispy, about 8-10 minutes, stirring occasionally.

Transfer to a paper towel-lined plate and let cool completely, then crumble into small bite-sized pieces.

While the bacon cooks, bring a large pot of salted water to a boil and cook the macaroni according to package directions until al dente (usually 8-9 minutes).

Drain the pasta in a colander and rinse thoroughly with cold water to stop the cooking process and remove excess starch—this prevents the pasta from becoming mushy when mixed with the dressing.

Step 2: Prepare the Dressing

• 1 1/4 cups mayonnaise
• 2 tablespoons apple cider vinegar
• 1 teaspoon dijon mustard
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon smoked paprika

While the pasta cooks, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, salt, black pepper, and smoked paprika in a small bowl until smooth and well combined.

I like to add the vinegar slowly while whisking so it incorporates smoothly into the mayo without breaking.

Taste the dressing and adjust seasonings if needed—the acidity should be balanced with the richness of the mayo.

Step 3: Combine Pasta, Vegetables, and Dressing

• cooled macaroni from Step 1
• 1 large tomato, diced
• 2 celery ribs, finely chopped
• 6 green onions, sliced
• dressing mixture from Step 2

In a large mixing bowl, combine the cooled pasta from Step 1 with the diced tomato, finely chopped celery, and sliced green onions.

Pour the dressing from Step 2 over the pasta mixture and toss thoroughly until all pasta and vegetables are evenly coated.

Make sure to scrape the bottom of the bowl to incorporate all the dressing and distribute it uniformly.

Step 4: Chill and Finish with Bacon

• pasta salad mixture from Step 3
• crumbled bacon from Step 1

Cover the bowl and refrigerate for at least 2 hours—this allows the pasta to absorb the dressing flavors and the salad to chill completely.

I find that chilling it longer, even overnight, improves the flavor as everything melds together.

Just before serving, fold in the crumbled bacon from Step 1 to keep it crispy and prevent it from softening in the dressing.

Give everything a gentle toss to distribute the bacon throughout, then serve chilled.

Simple Bacon Macaroni Pasta Salad

Delicious Simple Bacon Macaroni Pasta Salad recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 32 minutes mins

Servings: 6 servings

Calories: 3050

Ingredients Method

Ingredients

  

For the salad

• 2 cups macaroni (Barilla for a perfect al dente texture)
• 1 large tomato, diced
• 2 celery ribs, finely chopped
• 6 green onions, sliced
• 1 lb bacon (cooked until very crispy and crumbled into small bits)

For the dressing

• 1 1/4 cups mayonnaise (Hellmann's preferred)
• 2 tablespoons apple cider vinegar
• 1 teaspoon dijon mustard
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon smoked paprika

Method

 

1. Start by cooking the bacon in a large skillet over medium-high heat until very crispy, about 8-10 minutes, stirring occasionally. Transfer to a paper towel-lined plate and let cool completely, then crumble into small bite-sized pieces. While the bacon cooks, bring a large pot of salted water to a boil and cook the macaroni according to package directions until al dente (usually 8-9 minutes). Drain the pasta in a colander and rinse thoroughly with cold water to stop the cooking process and remove excess starch—this prevents the pasta from becoming mushy when mixed with the dressing.
2. While the pasta cooks, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, salt, black pepper, and smoked paprika in a small bowl until smooth and well combined. I like to add the vinegar slowly while whisking so it incorporates smoothly into the mayo without breaking. Taste the dressing and adjust seasonings if needed—the acidity should be balanced with the richness of the mayo.
3. In a large mixing bowl, combine the cooled pasta from Step 1 with the diced tomato, finely chopped celery, and sliced green onions. Pour the dressing from Step 2 over the pasta mixture and toss thoroughly until all pasta and vegetables are evenly coated. Make sure to scrape the bottom of the bowl to incorporate all the dressing and distribute it uniformly.
4. Cover the bowl and refrigerate for at least 2 hours—this allows the pasta to absorb the dressing flavors and the salad to chill completely. I find that chilling it longer, even overnight, improves the flavor as everything melds together. Just before serving, fold in the crumbled bacon from Step 1 to keep it crispy and prevent it from softening in the dressing. Give everything a gentle toss to distribute the bacon throughout, then serve chilled.