Bacon and Egg Pasta Salad is a great way to use leftover hard-boiled eggs. It makes a tasty lunch or light dinner and comes together in under 30 minutes.
If you have a supply of hard-boiled eggs after a holiday or weekend of cooking, this salad is an easy, satisfying change from the usual deviled eggs. It’s quick to prepare, can be made ahead, and uses common pantry ingredients.
The salad is flexible—swap leeks or asparagus for the celery, use a plain white onion instead of red, or choose any pasta shape you prefer. It’s ideal for picnics or potlucks, but keep it chilled in a cooler since the mayonnaise-based dressing should not be left out too long.
I often eat leftovers for brunch the next morning, but this salad also keeps well for a day or two in an airtight container in the refrigerator.
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This recipe yields a large salad: as a side it serves about 8, or as a main 4–6 people depending on appetites. I usually serve a light appetizer and a dessert when the salad is the main course.
Bacon and Egg Pasta Salad
Bacon And Egg Pasta Salad
Ingredients
- 250 g Elbow macaroni (raw weight; cooked, rinsed, drained)
- 8 Eggs, hard-boiled and roughly chopped
- 250 g Bacon bits, cooked
- 1 cup Celery, chopped
- ½ cup Red onion, chopped
Dressing
- 1½ cups Mayonnaise
- 1 t Salt
- ¾ t Black pepper
Instructions
- Make sure all cooked ingredients have cooled completely. In a large mixing bowl, combine the cooked macaroni, chopped eggs, bacon bits, celery, and red onion.
- Mix the mayonnaise, salt, and black pepper to make the dressing. Stir the dressing through the salad until evenly coated. Chill the salad for at least 30 minutes before serving to let flavors meld.
Notes
Total time listed does not include chilling time. Store leftovers in an airtight container in the refrigerator and consume within two days.
Transfer to a serving dish and enjoy!
LINDA
Another pasta salad to try:
HAM AND CHEESE PASTA SALAD
Nutrition values, where provided, are approximate. Please check your ingredient labels for exact information.