Macaroni Salad

A fresh and flavorful macaroni pasta salad loaded with fresh avocado, bacon, chopped cherry tomatoes, a sweet and spicy handcrafted pickle blend and light sauce. This dish is great for summer entertaining and will be the first thing gone.

Course Pasta

Cuisine American

Prep Time 10

Cook Time 10

Total Time 20

Servings -9

Calories 342kcal

Author Jessica (swankyrecipes.com)

Ingredients

2 cups macaroni (elbow) noodles, uncooked
1/2 cup mayonnaise
1/2 cup sour cream
1/4 cup olive oil
3 teaspoons Pommery Meaux Mustard
1/2 teaspoon salt
1/2 teaspoon pepper , ground
1 teaspoon lemon juice
5 pieces bacon or bacon bits , diced
1 avocado , halved, seeded, peeled and diced
1/4 cup green onions , diced
1 cup cherry tomatoes , halved
2 tablespoons fresh basil , chopped
1/4 cup Backyard Brine Sweet Heat bread and butter jalapeño pickles , diced

Instructions

In a medium saucepan on medium heat, allow pasta water to boil. Place pasta in pot with 1 tablespoon oil and cook according to directions. Once pasta is done, rinse off under cold water; set aside.
If using bacon, cook according to directions or if using bacon bits, chop up; set aside.
In a medium bowl, combine mayonnaise, sour cream and mustard then stir to combine. In the same bowl, add the lemon juice, olive oil, salt and pepper and stir well to combine; set aside.
Using a cutting board, dice green onions, cherry tomatoes, basil and pickles. Halve the avocado and remove the seed then peel and dice.
Combine mayonnaise/sour cream sauce with vegetable and fold until mixed. Add sauce mixture to cold pasta and toss with bacon.

Notes

To make this a healthier skinny macaroni salad, use low-fat or reduced fat sour cream and mayonnaise.
*To keep pasta fresh over a few days, combine sauce and noodles on the day of serving; store separate until then.

Nutrition