Updated: 5 days ago
1 cup Primal Kitchen Mayo
1 tablespoon olive oil
3 tablespoon Apple Cider Vinegar
1 teaspoon of sea salt
1/2 teaspoon garlic powder
For the Salad:
1 16-ounce package of elbow macaroni (For gluten-free use, rice pasta or chickpea pasta)
1 1/2 cups quartered grape tomatoes
1 1/2 cup romaine lettuce, chopped - OR - coleslaw, shredded
1/3 cup red onion, finely diced
1 teaspoon parsley, dried or fresh, chopped
Prepare macaroni according to the package's directions for al dente, cooking in a large pot of boiling salted water. When cooked, drain the water, return to a large pot or large bowl, and set aside to cool.
Heat skillet over medium heat and cook crumbled bacon. Add in red onion and parsley. If you are using coleslaw instead of lettuce and choose you, you can heat up the coleslaw during this step.
In a separate bowl, whisk together the dressing ingredients.
Combine both the dressing mixture and bacon mixture to the pasta and stir.
Add in the lettuce and tomatoes and enjoy!