Bacon, egg and tomato pasta salad

    Bacon, egg and tomato pasta salad

    (108)
    10saves
    35min


    96 people made this

    About this recipe: This pasta salad is packed full of flavour. Pasta is tossed with bacon, cucumber, tomatoes, celery and eggs in a creamy salad dressing. This dish works well at summer barbecues.

    Ingredients
    Serves: 12 

    • 450g streaky bacon
    • 450g macaroni
    • 250ml mayonnaise
    • 125ml soured cream
    • 2 tablespoons yellow mustard
    • 4 tablespoons caster sugar
    • 4 tablespoons cider vinegar
    • 1/2 teaspoon salt
    • 1/2 teaspoon ground black pepper
    • 3 tomatoes, seeded and chopped
    • 1 large cucumber, peeled and chopped
    • 4 hard-boiled eggs, chopped
    • 60 chopped celery
    • 85g sliced green olives

    Method
    Prep:20min  ›  Cook:15min  ›  Ready in:35min 

    1. Place bacon in a large, deep frying pan. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
    2. Bring a large pot of lightly salted water to the boil. Add the macaroni and cook until al dente, 8 to 10 minutes. Drain and rinse with cold water.
    3. Beat mayonnaise, soured cream, mustard, sugar, vinegar, salt and pepper in a large bowl until the sugar has dissolved.
    4. 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.
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    Reviews & ratings
    Average global rating:
    (108)

    Reviews in English (106)

    poiuytrewq0192837465
    0

    - Rated on  -  01 Feb 2016

    by
    59

    Loved this salad. I only made half a recipe with just a few changes. I reduced the sugar to just a tablespoon for the diabetics in my guest list. I usded white balsamic vinegar to put back some of the sweetness. I also used those tiny grape tomatoes cut in half and didn't bother with cutting out the seeds (much fast prep work). I made this salad the day before without the tomatoes and bacon. On the day of the dinner, I tossed in the grape tomato halves and served the salad out of an oblong glass baking dish using the crisp bacon (that I fried up that day) on top as a garnish. This way the bacon didn't get soft and soggy, and yet every bite had bacon in it because the salad was spread out in the oblong baking dish rather than heaped into a deep dish.  -  06 Jun 2009  (Review from Allrecipes US | Canada)

    by
    30

    I usually prefer potato salad to macaroni salad, but that was before I tasted this. I made it exactly as written and it was perfect. This is a new summer favorite for us.  -  09 Jun 2008  (Review from Allrecipes US | Canada)

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