Ultimate Macaroni Salad with Bacon, Cheddar, and Veggies

Ingredients

- 2 cups elbow macaroni
- 1/2 cup diced red onion
- 1/2 cup diced celery
- 1/2 cup diced red bell pepper
- 1/2 cup shredded carrots
- 1 cup mayonnaise
- 1 tablespoon white vinegar
- 1 tablespoon apple cider vinegar
- 2 tablespoons sugar
- 1/4 cup sweet pickle relish
- 1 tablespoon mustard
- Salt, to taste
- Pepper, to taste
- 1/2 cup grated cheddar cheese
- 1/2 cup bacon bits
- 1/2 cup diced ham
- 2 hard-boiled eggs, chopped
- 1/2 cup baby peas
- 1/4 cup chopped pickles
- 1/4 cup sliced olives

Instructions

1. Cook the Macaroni:
Bring a large pot of salted water to a boil on the stove. Add elbow macaroni and cook until al dente, about 8 minutes. Drain and rinse thoroughly under cold water to cool. Set aside.

2. Prepare the Dressing:
In a large mixing bowl, combine mayonnaise, white vinegar, apple cider vinegar, sugar, sweet pickle relish, and mustard. Whisk together until the sugar is dissolved and the dressing is smooth. Season with salt and pepper to taste.

3. Mix the Salad Base:
In the same bowl, add the cooled macaroni, diced red onion, celery, red bell pepper, shredded carrots, grated cheddar cheese, bacon bits, diced ham, and baby peas.

4. Incorporate the Extras:
Gently fold in the chopped hard-boiled eggs, chopped pickles, and sliced olives. Mix until all ingredients are evenly distributed and coated with the dressing.

5. Chill and Serve:
Cover the bowl with plastic wrap and refrigerate the salad for at least 1 hour to allow the flavors to meld. Serve cold.

Total Time

PT1H20M
1 hour 20 minutes

Type of Dish

Lunch

Keywords

macaroni salad, lunch recipe, bacon cheddar salad, pasta dish, easy salad, summer salad, family meal, creamy salad, picnic dish, chilled pasta salad

Recipe Yield

Feeds 4 adults

Calories

2,100 calories total

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