Ingredients
- 2 cups elbow macaroni
- 6 slices of bacon, cooked and chopped
- 1 cup cherry tomatoes, halved
- 1 cup shredded lettuce
- 1/2 cup mayonnaise
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Equipment Needed
- Large pot for boiling pasta
- Colander for draining
- Mixing bowl
- Whisk
- Cutting board and knife
- Spoon for mixing
Step-by-Step Instructions
First, I start by bringing a large pot of salted water to a boil. When it’s bubbling away, I add in the elbow macaroni and let it cook according to the package instructions until al dente. Once cooked, I drain the pasta in a colander and let it cool for a few minutes. The warm pasta smells fantastic, and I can already envision how it will blend beautifully with the other ingredients. (See the next page below to continue steps…)