Bacon Macaroni Salad

This bacon macaroni salad is guaranteed to be a hit at potlucks, summer cookouts and picnics. We made sure of it by combining elbow macaroni with juicy tomato, crunchy celery, green onion and plenty of crispy bacon crumbles, then tossing everything in a creamy, tangy dressing.

The best part? It’s made with a short list of simple ingredients and comes together in 20 minutes. Like most macaroni salad recipes, this salad tastes even better after chilling in the fridge. Make it a few hours or even a day ahead, and you’ll have a flavorful, crowd-pleasing salad that’s ready to go when the party starts.

Bacon Macaroni Salad Ingredients

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• Elbow macaroni: No elbow macaroni? No problem! Small shells, rotini, wagon wheels or bow tie pasta make a great salad base.
• Tomato: Juicy chopped tomato adds a pop of red and garden-fresh flavor. You could also use up a pint of cherry tomatoes here—just halve or quarter them before adding them to the pot.
• Celery: Crunchy celery adds freshness and color to the salad. For even distribution, finely chop the celery—you may need to cut large ribs lengthwise, then chop them into smaller pieces.
• Green onion: Slice the white and green parts for a mix of color and sharpness (the green tops are milder than the white root ends). For bolder flavor, you can swap in finely chopped red onion.
• Dressing: The macaroni salad is coated in a simple dressing made from creamy mayonnaise, tangy white vinegar, salt and pepper. You can use cider vinegar for a fruitier note, or red wine vinegar for a sharper flavor.
• Bacon: For the best texture, cook the bacon fresh and add it to the macaroni salad at the last possible minute so it stays crunchy. Cook the bacon however you like—fry, bake, microwave or air-fry—then crumble and store it in the fridge until you’re ready to serve the salad.

Directions

Step 1: Boil the pasta

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Cook the macaroni according to the package directions. Drain it in a colander, then rinse it under cold water to stop the cooking process.

Editor’s Tip: Rinsing the pasta quickly cools it down so it won’t soften the vegetables or soak up too much of the dressing.

Step 2: Toss the salad

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Transfer the pasta to a large bowl. Add the chopped tomato, celery and green onions and stir to combine.

Step 3: Make the dressing

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In a small bowl, whisk together the mayonnaise, vinegar, salt and pepper.

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Pour the dressing over the macaroni mixture and toss to coat.

Step 4: Chill the salad

Tightly cover the macaroni salad with storage wrap and refrigerate it for at least two hours. Stir in the bacon crumbles just before serving so they stay crisp and crunchy.

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Bacon Macaroni Salad Variations

• Add more veggies: Bring more texture and color to the party with green peas, chopped cucumber, bell peppers or broccoli florets. To turn this into a BLT salad, add shredded romaine or iceberg lettuce—just toss the lettuce in with the bacon right before serving to keep it fresh.
• Add cheese: Add shredded or cubed sharp cheddar cheese for a richer salad.
• Make it a meal: Turn this macaroni salad into a satisfying main dish by tossing in shredded rotisserie chicken, hard-boiled eggs or canned tuna.
• Go gluten-free: Use your favorite gluten-free pasta to make this a gluten-free potluck recipe. Stick with small pasta shapes for easier mixing and eating.
• Enhance the dressing: Stir in a dash of hot sauce or a teaspoon of Dijon mustard for some kick, or add some spices or fresh herbs for a bolder flavor. Garlic powder, celery salt, chopped parsley, dill or chives would all be tasty here.

How to Store Bacon Macaroni Salad

Store leftover bacon macaroni salad in an airtight container in the refrigerator for up to four days. Stir it before enjoying the leftovers, and if the salad seems a little bland or dry, add an extra spoonful of mayo to perk up the dressing.

Can you make bacon macaroni salad ahead of time?

You sure can! This dish tastes even better after it chills for a bit, which allows the flavors to meld. The recipe recommends refrigerating it for at least two hours before adding the bacon and serving, but you can easily make it a day ahead—just keep the bacon separate until it’s time to dig in.

Bacon Macaroni Salad Tips

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What’s the best way to cook bacon?

There are plenty of great ways to cook bacon, but I recommend baking it in the oven for this dish. This recipe calls for a pound of bacon, and baking is the easiest way to cook a large batch at once. Plus, it’s hands-free and a snap to clean up when you line your baking sheets with foil. Frying, air-frying and microwaving work, but I find those methods best for cooking just a few slices at a time.

Do you have to rinse pasta for macaroni salad?

Yes, it’s a good idea to rinse pasta with cold water when making this bacon macaroni salad and other cold pasta salad recipes. Rinsing stops the cooking process so the pasta won’t turn mushy, removes excess starch so the noodles don’t stick together, and helps cool the pasta so it doesn’t soften the veggies or absorb too much dressing.

What can you serve with bacon macaroni salad?

Bacon macaroni salad is right at home at any summer cookout or as part of any picnic spread. Serve it with hot dogs, smoky barbecue ribs, pulled pork sandwiches and other summertime sides, like corn on the cob, cucumber salad and potato salad. If you want to enjoy it as a main dish, you can also add cheese, chicken, tuna or another protein to the macaroni salad.