Macaroni Salad with Apples

This macaroni salad with apples is loaded with vegetables, elevating it to super-side-salad status! Keep it vegetarian by substituting skillet-fried tofu for the bacon crumbles.

• Preparation Time: 25 mins
• Cooking Time: 15 mins
• Total Time: 40 mins
• Calories: 318 Calories

Ingredients

• ½ teaspoon ground black pepper
• ½ cup mayonnaise
• 1 teaspoon mustard powder
• ½ cup apple juice
• 1 (16 ounce) package elbow macaroni
• ¾ cup chopped red onion
• ½ cup diced celery
• ¼ cup apple cider vinegar
• ½ teaspoon salt, or to taste
• ½ cup shredded red cabbage
• ½ cup diced bell pepper
• ¾ cup julienned carrots
• 5 slices thick-cut applewood smoked bacon
• 2 ½ tablespoons dill pickle relish, or to taste
• 1 small Granny Smith apple, cored and chopped into bite-sized pieces
• 1 head red leaf lettuce, leaves separated

Recipe Instructions

Step 1

Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Rinse under cold water and set aside to drain.

Step 2

While pasta is cooking, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned and crisp, 10 to 12 minutes. Blot bacon slices with paper towels and crumble when cool enough to handle.

Step 3

Mix together mayonnaise, apple juice, apple cider vinegar, relish, mustard powder, salt, and pepper in a large bowl. Fold in cooked macaroni. Add onion, carrots, red cabbage, bell pepper, celery, apple, and crumbled bacon; stir to combine. Place 2 or 3 lettuce leaves on each plate and top with macaroni salad.