It’s no secret – it is HOT here in Kansas…. not just hot temps but sticky, humid, hard to breathe hot. That means I’m looking for all the ways to limit cooking with heat. It’s just one of the many reasons I LOVE this recipe from Taste of Home.
I’m really into pasta salads lately because the pasta cooks up quick and you don’t need a lot of stove time for this dish. Not only that but it tastes great! If you love BLT sandwiches, you should love this too! It’s also easy to use allergy-friendly ingredients, like gluten-free pasta and dairy-free/vegan mayo. The only modification I made with this recipe was skipping the sugar – just for preference.
Check out this other recipe and review from my friend at The Lively Cook – Cinnamon Rolls (yum!)
- 1/2 cup mayonnaise
- 3 tablespoons chili sauce
- 2 tablespoons lemon juice
- 1 teaspoon sugar
- 3 cups cooked elbow macaroni
- 1/2 cup chopped seeded tomato
- 2 tablespoons chopped green onions
- 3 cups shredded lettuce
- 4 bacon strips, cooked and crumbled
- In a large bowl, combine the first four ingredients. Add the macaroni, tomatoes and onions; toss to coat. Cover and refrigerate. Just before serving, add lettuce and bacon; toss to coat.
Test Kitchen TipsIf you like your pasta salads extra saucy, double the sauce ingredients.Calling all bacon fanatics! Use thick-cut bacon or add two extra strips to pump up the volume.
3/4 cup: 259 calories, 17g fat (3g saturated fat), 10mg cholesterol, 287mg sodium, 21g carbohydrate (4g sugars, 2g fiber), 5g protein.