Recipe of the Day: Bacon Macaroni Salad

BACON MACARONI SALAD

2 cups uncooked elbow macaroni

1 large tomato, finely chopped

2 celery ribs, finely chopped

5 green onions, finely chopped

1 1/4 cups mayonnaise

5 teaspoon white vinegar

1/4 teaspoon salt

1/8 to 1/4 teaspoon pepper

1 pound bacon strips, cooked and crumbled

Cook macaroni according to package directions; drain and rinse in cold water. Transfer to a large bowl; stir in tomato, celery and green onions.

In a small bowl, whisk mayonnaise, vinegar, salt and pepper. Pour over macaroni mixture and toss to coat. Refrigerate, covered, at least 2 hours. Just before serving, stir in bacon. Yield: 12 servings (3/4 cup each).

Taste of Home, June/July 2002