For a creamy no-bake pie, three chocolatey layers are supported by a cookie crust.
| Prep Time: | 20 mins |
| Cook Time: | 15 mins |
| Total Time: | 35 mins |
| Servings: | 12 |
| Yield: | 12 servings |
Ingredients
- 1 pound sliced bacon
- 1 (16 ounce) package elbow macaroni
- 1 cup mayonnaise
- ½ cup sour cream
- 2 tablespoons prepared yellow mustard
- ¼ cup white sugar
- ¼ cup cider vinegar
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 3 tomatoes, seeded and chopped
- 1 large cucumber, peeled and chopped
- 4 hard-cooked eggs, chopped
- ½ cup chopped celery
- ½ cup sliced green olives
Instructions
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Bring a large pot of lightly salted water to a boil. Add the macaroni pasta, and cook until al dente, 8 to 10 minutes. Drain and rinse with cold water.
- Whisk the mayonnaise, sour cream, mustard, sugar, vinegar, salt, and pepper in a large bowl until the sugar has dissolved. Add the bacon, pasta, tomato, cucumber, egg, and celery. Gently fold until the salad is evenly covered with the dressing. Sprinkle with the sliced olives to serve.
Nutrition Facts
| Calories | 422 kcal |
| Carbohydrate | 36 g |
| Cholesterol | 96 mg |
| Dietary Fiber | 2 g |
| Protein | 13 g |
| Saturated Fat | 6 g |
| Sodium | 723 mg |
| Sugars | 7 g |
| Fat | 25 g |
| Unsaturated Fat | 0 g |
Reviews
I only gave it 4 stars because I changed two things. Instead of using cucumbers, I chopped up 1/2 c green onions, and used black olives instead of green, encircling the top edge of the dish to accommodate anyone who might not like them. It turned out great, and will make again!
Wanted something different from my old standby. This fit the bill. Everyone loved the dressing with the slight vinegar tang. Added frozen peas and corn for color. I’d put more olives in next time. Delicious.
I made this during the quarantine so I didn’t have all the ingredients; no sour cream or cucumber. But it was still delicious. I will definitely make it again.
Good, but Togo wet
Everyone loved it but i think next time i will make it without the sugar.
Absolutely delicious! Of course, I made a couple of changes as follows: I used honey instead of sugar; I only had rice vinegar instead of apple cider vinegar; and I omitted the olives.
I have made this many times over the past few years and it’s always a hit. I do need to double the sauce as it will become dry. Superb recipe!
A little less vinegar & some garlic salt
I was asked to bring a macaroni salad to a potluck Easter celebration. I had never made one before. I made the night before & it was a huge hit. It was only dish that was completely gone. I saw family members going back for seconds & it made me so happy to be able to say I made this dish. Thanks!!!
I left out the olives and I will make it again
great recipe – better than Mom’s. I am more of a guess-measurer, but all the ingredients together worked! In fact, I added a few shredded carrots, a tiny bit of chopped celery….whatever you have sitting in your produce drawer. All good! Great dressing on this!
This is a definite keeper! Only changes I made were black olives instead of green, halved grape tomatoes (whole package) and omitted the eggs for hubby’s preference. Excellent salad! Made a ton, lots of leftovers. Would make again!
I made this exactly as written, didn’t change anything. It was the best macaroni salad that I have ever made. We had enough left over for a couple more days and was almost as good as the first day. Will definitely be made often in this house and is now my “Go To” salad for taking to others.
I left off the olives because I don’t care for them and halved the salt. This was a big hit at my tailgate party. Could use a bit more flavor, maybe next time I’ll use all the salt.
This salad is delicious and got lots of raves!! I made just a few changes – added a green pepper, used just a bit less of the cider vinegar. In addition, I did not add tomatoes or bacon, but followed another rater which suggested having those on the side to add. That way bacon was crisp, and tomatoes did not have to be seeded. Will make again. Really yummy!!
I like to add jalapenos to it for a small kick.
I really liked this recipe, it was simple to make and the whole family really liked it. The only thing I did different was cut the sugar in half and used minced onion instead of olives to fit my family’s taste. The apple cider vinegar was a great addition, I think I’ll start using it in the other pasta salads I like to make. I definitely recommend making this a day ahead of serving to let it get really cold and to allow the flavors to meld. I made sure my bacon was very crisp so I didn’t have a problem with the bacon getting soggy, not even 36 hours later.
I used the recipe as is for 12 servings, no olives and used 1 1/2oz. Apple cider vinegar instead of 2oz. Yum
Used a few mods based on what I had on hand. Delicious! Excellent recipe!
Great recipe, next time I will leave the bacon out and just add it as a topping as I eat it.
A huge hit in my family!!! I use bacon bits (the real bacon kind) instead of cooking up bacon; a big time saver. I haven’t tried it warm but my son likes his pasta salads warm and he says it is delicious warm too.