Yield: About 6 to 8 Servings
- 10 thick slices bacon, about 12 ounces
- 8 ounces macaroni, about 2 cups dry
- 2 hard-cooked eggs, coarsely chopped
- 1 small red onion, finely chopped
- 2 ribs celery, diced
- 1 tablespoon fresh chopped parsley
- 2/3 cup mayonnaise, or to taste
- 1 1/2 tablespoons lemon juice
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon salt, or to taste
- dash garlic powder
- 2 tomatoes, sliced
- lettuce leaves or shredded lettuce
Place the bacon on a rack in a large foil lined baking pan. Sprinkle lightly with pepper and bake for about 25 minutes, or until browned and crisp. Set aside.
Cook macaroni in boiling water following package directions. Drain in a colander and rinse under cool water; set aside.
Dice the cooked bacon and add to a large bowl along with the chopped eggs, onion, celery, and parsley. Add the pasta and toss to combine ingredients. Add mayonnaise, lemon juice, pepper, salt, to taste, and garlic powder. Mix well, adding more mayonnaise, if desired.
On salad plates, arrange lettuce leaves or shredded lettuce and a few slices of fresh tomato. Top with about 1/2 to 1 cup of macaroni salad.
Makes about 6 to 8 servings.
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