| Level: | Easy |
| Total: | 40 min |
| Prep: | 10 min |
| Cook: | 30 min |
| Yield: | 6 servings |
Ingredients
- 6 large eggs
- 1 pound macaroni
- 1 pound good quality bacon
- About 1/4 cup grated onion and its juice
- 1 clove garlic, grated or pasted
- 1 rounded tablespoon Dijon mustard
- About 3 tablespoons white balsamic vinegar or white wine vinegar
- 1/2 cup extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 1/2 teaspoon hot sauce
- 1 (4-ounce) jar chopped pimientos, drained
- 1/2 cup chopped flat-leaf parsley
Instructions
- Preheat the oven to 375 degrees F.
- Place the eggs in a small pot and cover with water. Bring to a boil over high heat, cover the pot, turn off the heat, and let the eggs stand for 10 minutes. Submerge the eggs in cold water to shock them. Crack the eggs and soak in the cold water. When cool, peel and chop.
- Meanwhile, bring a large pot of water to a boil to cook the macaroni. Arrange all but 6 slices of bacon on a slotted baking sheet and put into the hot oven. Bake for 15 minutes, or until bacon is crisp. When cool enough to handle, chop and reserve.
- Chop the remaining bacon and add to the boiling water along with the macaroni. Cook until the pasta is al dente. Drain, rinse, and discard the boiled bits of bacon from the pasta.
- While the pasta cooks, add the grated onion, garlic, Dijon, and vinegar to a mixing bowl. Whisk in the extra-virgin olive oil and season with lots of salt, pepper, and hot sauce. Add the pasta, chopped eggs, pimiento, parsley, and chopped crisp bacon pieces. Toss to combine and serve.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 842 |
| Total Fat | 54 g |
| Saturated Fat | 14 g |
| Carbohydrates | 61 g |
| Dietary Fiber | 3 g |
| Sugar | 5 g |
| Protein | 26 g |
| Cholesterol | 236 mg |
| Sodium | 620 mg |
Reviews
The bacon makes this dish.
I have read all of the reviews and unlike some people I actually make the recipes before I review them – very good recipe./ no it doesn’t taste like a deviled egg but it is very good. Kids love it over any other pasta salad. White wine vinegar a must.
Did not like this at all…prep time 10 min really? Maybe with kitchen helpers. No flavor other than the vinegar. Family requested this is not a keeper.
This was really good! Thanks to all for the advice to double the sauce, it absolutely needed it. I did not think it called for cheese, but I did add halved grape tomatoes instead of pimentos. Pretty, yummy, and it makes a lot!
I saw in some reviews that people felt it didn’t have enough flavor. I’ve learned with RR’s pasta salad recipes that I make that I generally need to double the dressing in the recipe. I followed this recipe exactly except I had to substitute dried parsley and then I doubled the dressing. It was really good! I made it for dinner for the Super Bowl last night and can’t wait to have the leftovers for lunch today. I’m a mayo girl but this was a great change of pace for a pasta salad.
Rachael’s egg boiling technique is wonderful. However, if you live at altitude, you will have to adjust the amount of time the eggs spend boiling and sitting in the hot water.
When I looked this recipe up there was only one review of 1 star from the person who thought there was no taste…decided to give it a go anyway since it looked so go when Rachel made it. Good thing…I loved it and my dinner guests did too. I will say, I made my right before serving so it was warm and I liked it a bit better that way than cold. I also skipped the bacon boiling (rather just eat more of it) and i only had brown balsamic…I will no doubt make this again…fills you up like a meal!
I thought it was OK at best. A little dull to the taste. Pasta salad with brocolli peices cheese and carrots soaked with italian dressing is tastier and much easier. Although i did enjoy making this one. It was fun.
Boiling bacon with the macaroni did not enhance the flavor of the macaroni one bit, it just created greasy water that shouldn’t be poured down a sink unless one enjoys declogging drains. That was a waste of 6 slices of bacon. This had a strong olive oil & garlic flavor which we didn’t care for. It was boring and a waste of ingredients. I think if it had a mayo base instead of an olive oil base, that the bacon flavor might have come through better.
Rachael, your a genius! My BF and i absolutely loved this. I did not have pimentos so i substituted sun dried tomatoes. AND to make it healthier i substituted the bacon for turkey bacon and used less oil. WE love IT! thank you!!