Creamy salad with crispy bacon, crunchy vegetables, and tangy dressing for easy, crowd-friendly meals.
# What You Need:
→ Pasta
01 - 1 pound elbow macaroni
→ Bacon
02 - 10 ounces diced bacon
→ Vegetables
03 - 1½ cups finely chopped celery
04 - 1 cup diced red bell pepper
05 - 1 cup sliced green onions
06 - 1 cup thawed frozen peas
→ Dressing
07 - 1½ cups mayonnaise
08 - ½ cup sour cream
09 - 2 tablespoons yellow mustard
10 - 2 tablespoons apple cider vinegar
11 - 1 tablespoon sugar
12 - 1 teaspoon garlic powder
13 - 1 teaspoon salt
14 - ½ teaspoon black pepper
# Directions:
01 - Boil elbow macaroni in a large pot of salted water until al dente. Drain and rinse under cold water to cool completely.
02 - Fry diced bacon in a skillet over medium heat until crispy. Drain on paper towels and allow to cool.
03 - Whisk together mayonnaise, sour cream, yellow mustard, apple cider vinegar, sugar, garlic powder, salt, and black pepper in a large mixing bowl until smooth.
04 - Add cooled macaroni, bacon, celery, red bell pepper, green onions, and peas to the dressing. Toss gently until evenly coated.
05 - Cover mixture and refrigerate for at least 1 hour to allow flavors to meld.
06 - Give the salad a gentle toss before serving. Adjust seasoning with salt or pepper as desired.
