…bacon! With added cooked and crumbled bacon (the smoked hickory kind is what I used here), this macaroni salad is taken to a whole new level. Although it was good with just these basic ingredients, I found that it was missing just a little something… Both ways = good in this salad.Īll mixed up and done, right? Nope… not done. If you’re not a fan, mix it with an Italian Dressing instead. Mom never did this (but she should have).Īdd a simple mayonnaise based dressing. Good, red, vine-ripened tomato if you can find it. Mom definitely doesn’t like onion in her macaroni salad (a little picky, isn’t she?)Īdd a little bit of chopped parsley too. I’m not a huge fan of raw onion and my family isn’t either… but when you soak red onion in cold water for a few minutes and then give it a rinse, it loses that super sharp onion taste and it’ll just give your salad a little more crunch and flavor and color. Mom despises celery, so I’m quite sure she would have never added the stuff to her macaroni salad. You want the crunch and the flavor, but you don’t want it to overwhelm the salad with chunky celery. She always went with the little short tube ditalini type.Īdd a little bit of finely chopped celery. My Mom never used elbows for her macaroni salad. It starts innocently enough with little pasta elbows. I’m absolutely convinced that bacon makes everything taste better. Over the weekend I grilled up two large slabs of bbq’d ribs and corn on the cob, and served it up with this wonderful Bacon and and Macaroni Salad (otherwise known as Not Your Mama’s Macaroni Salad). We trudge on with our summer plans anyways.
#Simple macaroni salad recipe with vinegar series#
Summer officially begins tomorrow here in the USA- though here in San Diego we are in the midst of our infamous “June Gloom,” an icky series of weeks where the marine layer is thick and the sun struggles to make an appearance all day long.
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