Creamy Bacon & Tomato Macaroni Salad Recipe

Bacon and Tomato Macaroni Salad is a simple, satisfying pasta salad made with crisp bacon, ripe tomatoes, crunchy celery, scallions and elbow macaroni, all coated in a creamy mayonnaise dressing. It’s an ideal side dish for picnics, barbecues, potlucks or an easy lunch.

Bacon adds a savory depth that lifts the whole salad. The recipe is quick to assemble and benefits from chilling for a few hours or overnight so the flavors meld and the dressing coats the pasta nicely.

This version uses classic elbow macaroni, but you can swap in any small pasta shape—just cook to al dente according to package directions. For a different texture, frozen peas can replace the celery, and a mix of small cherry or grape tomatoes works well. Choose the ripest tomatoes available for the best taste.

The dressing is a creamy mayonnaise base with a touch of lemon and sugar for balance and a small amount of chili sauce for a gentle kick. If you prefer a milder dressing for children or sensitive palates, omit the chili sauce and try a tablespoon of barbecue sauce instead for a smoky-sweet variation.

This salad travels and stores well. Make it ahead and keep it in an airtight container in the refrigerator—perfect for lunchboxes, work meals, or taking to gatherings. A generous garnish of fresh parsley brightens the presentation just before serving.

For more ideas, explore other salad recipes to round out a menu or create a buffet of options.

Instructions

1. Cook the macaroni according to package directions until al dente. Rinse under cold water to cool and drain well.

2. Combine the cooled macaroni in a large bowl with the diced tomatoes, chopped scallions and diced celery (or peas).

3. Cook the bacon until crisp, then chop into small pieces and add to the bowl.

4. Whisk the mayonnaise, chili sauce (if using), lemon juice and sugar together in a small bowl. Season with salt and pepper, tasting as you go—if the bacon is salty you may need little or no additional salt.

5. Pour the dressing over the salad and toss gently to coat all ingredients evenly. Sprinkle chopped parsley over the top.

6. Chill for at least one hour before serving; overnight refrigeration allows the flavors to meld and improves the taste.

Tip: If you like, swap the dressing for the honey mustard dressing from a chicken pasta salad recipe to create a different flavor profile. Adjust seasoning and mix-ins to suit your taste.

We’d love to hear what you thought of this recipe. Did you make any changes or add other ingredients? Share your feedback in the comments. Thanks for reading and happy cooking!

Recipe Card

Bacon and Tomato Macaroni Salad

Yield:
4

Prep Time:
10 minutes

Total Time:
10 minutes

A quick and tasty pasta salad with bacon, tomato, celery and a creamy mayonnaise dressing. Make ahead and chill for best results.

Ingredients

The salad

• 3 cups (230 g) elbow macaroni, cooked
• 2 fresh tomatoes
• 2 scallions / spring onions, chopped
• 1 stick celery, diced
• 4 slices cooked bacon

The dressing

• ½ cup (130 g) mayonnaise (do not use salad dressing)
• 1–2 tablespoons chili sauce (optional)
• 2 tablespoons lemon juice
• 2 teaspoons sugar
• Salt and pepper to taste
• 1 tablespoon chopped fresh flat-leaf parsley

Instructions

1. Cook the macaroni as per package instructions, rinse under cold water to cool, and drain.
2. Place macaroni in a bowl and add the diced tomatoes, scallions and diced celery.
3. Cook the bacon, chop into small pieces and add to the salad.
4. Whisk together the mayonnaise, chili sauce (if using), lemon juice and sugar. Season to taste, remembering the bacon may add saltiness.
5. Toss the dressing with the salad until evenly coated.
6. Garnish with chopped parsley and chill for at least one hour before serving.

Nutrition Information:

Yield: 4
Serving Size: 1

Amount Per Serving (approx.):
Calories: 400Total Fat: 29gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 23gCholesterol: 25mgSodium: 604mgCarbohydrates: 26gFiber: 3gSugar: 6gProtein: 9g

Nutrition information is an estimate.