soup with kidney beans, noodles, and sliced tomatoes that is filling. For a quick, delectable midweek meal, pair with warm Italian bread.
| Prep Time: | 10 mins |
| Cook Time: | 10 mins |
| Additional Time: | 10 mins |
| Total Time: | 30 mins |
| Servings: | 10 |
| Yield: | 10 servings |
Ingredients
- 1 pound bacon
- 1 (12 ounce) package elbow macaroni (such as Wacky Mac®)
- 1 ½ cups chilled mayonnaise (such as Hellman’s®)
- 1 ½ cups chilled coleslaw dressing (such as Kraft®)
- 2 cups chopped romaine lettuce
- 3 tomatoes, diced
- 1 bunch green onions, chopped
Instructions
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon on paper towels and crumble.
- At the same time, bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and let cool, 10 to 15 minutes.
- Stir mayonnaise and coleslaw dressing together in a large bowl until creamy. Add noodles, bacon, lettuce, tomatoes, and green onions. Toss well.
Nutrition Facts
| Calories | 589 kcal |
| Carbohydrate | 38 g |
| Cholesterol | 41 mg |
| Dietary Fiber | 2 g |
| Protein | 11 g |
| Saturated Fat | 8 g |
| Sodium | 816 mg |
| Sugars | 10 g |
| Fat | 44 g |
| Unsaturated Fat | 0 g |
Reviews
This recipe was a hit with my family! I can’t wait to take it to share the next time I need to take something to a picnic or event. It was fantastic!
I made this recipe as written, using gluten free macaroni and the recommended coleslaw dressing. My husband liked it while it was a bit heavy on the mayo for me. If planning to serve later wait to add the lettuce so it doesn’t become soggy.
i prob shouldn’t say i made this. i don’t like lettuce so i made a Bacon Mushroom Tomato salad and mixed my favorite spices with the mayo. it was delicious!