Rating: 3.5 stars
27 Ratings
  • 5 star values: 9
  • 4 star values: 8
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 5

This macaroni salad gets a coating of tangy dressing which contrasts well with the smoky bacon, sweet bell pepper, and red onion.

Jennifer Martinkus
Recipe by Cooking Light July 2006

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Recipe Summary

Yield:
8 servings (serving size: 1 cup salad and about 1 teaspoon bacon)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • To prepare dressing, combine first 9 ingredients in a food processor, and process until smooth. Cover and chill.

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  • To prepare salad, cook pasta according to package directions, omitting salt and fat; add peas during the last 3 minutes of cooking time. Drain; rinse with cold water. Drain. Combine pasta mixture, bell pepper, and next 4 ingredients (through rind) in a large bowl. Toss pasta mixture with half of dressing. Cover and chill until ready to serve. Toss salad with remaining dressing, and sprinkle with crumbled bacon; serve immediately.

Nutrition Facts

208 calories; calories from fat 30%; fat 7g; saturated fat 3.2g; mono fat 2.2g; poly fat 1.4g; protein 8.6g; carbohydrates 29.1g; fiber 2.3g; cholesterol 16mg; iron 1.5mg; sodium 454mg; calcium 44mg.
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