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Bacon Avocado Macaroni Salad

A creamy pasta salad with crispy bacon, ripe avocados, and fresh vegetables, perfect for summer gatherings and barbecues.
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Prep Time 20 minutes
Cook Time 12 minutes
Servings: 8
Calories: 385
Ingredients Method Notes

Ingredients
  

  • 12 oz elbow macaroni
  • 8 strips bacon, cooked and chopped
  • 2 large ripe avocados, diced
  • 1 cup mayonnaise
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 1/2 cup red onion, finely diced
  • 1 cup cherry tomatoes, halved
  • 1/2 cup corn kernels (fresh or frozen)
  • 1/4 cup fresh chives, chopped
  • Salt and pepper to taste

Method
 

  1. Bring a large pot of salted water to a rolling boil. Add elbow macaroni and cook according to package directions until al dente. Drain thoroughly and rinse with cold water to stop the cooking process.
  2. Cook bacon strips in a large skillet over medium heat until crispy, about 6-8 minutes. Transfer to paper towels and let cool completely before chopping into bite-sized pieces.
  3. Whisk together mayonnaise, apple cider vinegar, and Dijon mustard in a large mixing bowl. Season with salt and pepper, tasting as you go.
  4. Add cooled pasta to the dressing and toss gently. Fold in diced avocados carefully to prevent mashing. Add chopped bacon, red onion, halved cherry tomatoes, and corn kernels.
  5. Sprinkle fresh chives over the salad and give everything one final gentle stir. Taste and adjust seasoning as needed.

Notes

Cook pasta and bacon the night before to cut assembly time in half. Don't add avocados while pasta is still warm to prevent mushiness. Store covered in refrigerator for up to 3 days. Add avocados just before serving if making ahead. Toss avocados with extra vinegar to prevent browning.