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creamy bacon tomato pasta salad in green bowl

Bacon and Tomato Macaroni Salad

Sara Garska
Tender pasta, crispy bacon, and fresh tomatoes are tossed in a creamy dressing. This creamy bacon tomato salad recipe has been a favorite in our family for decades and once you taste it you'll see why!
Prep Time 1 hr
Cook Time 30 mins
Total Time 1 hr 30 mins
Course Side Dish
Cuisine American
Servings 8
Calories 388 kcal


  • 1/2 pound bacon cooked and crumbled
  • 8 ounces dry macaroni boil per directions on package
  • 2 tomatoes Can use pint of cherry tomatoes
  • 1/2 sweet onion chopped
  • 1 Tablespoon bacon grease reserved from cooking the bacon
  • 1 or 2 Tablespoons green onions chopped
  • 1/2-1 teaspoon salt to taste


  • Cook the bacon. I like to line a pan with foil. Then place a sheet of parchment paper over that. I lay my bacon flat on the pan and put it into a 375 degree oven for 20 minutes. It turns out perfect every time.
    cooking bacon on parchment paper
  • Cook macaroni according to package directions, but take care not to overboil. Al dente pasta holds up better in this dish. When done cooking, drain macaroni and transfer to a large mixing bowl.
  • While bacon and macaroni are cooking, chop your onions, tomatoes, and green onions.
    diced tomatoes and onion on cutting board
  • After bacon is cooked, remove it from pan and drain it on a plate covered with a paper towel. Save the bacon grease on the baking pan.
  • Carefully pick up your parchment paper and transfer the bacon grease to a small bowl.
  • Cut up or crumble the bacon when cool.
  • Mix the macaroni, tomato, bacon, onions, and bacon grease together.
    bacon pasta salad ingredients in mixing bowl
  • Start with about ½ cup of mayonnaise and stir gently into the other ingredients. Add salt and pepper to taste, if desired.
    creamy bacon and tomato pasta salad in mixing bowl
  • Transfer to your serving bowl. You can garnish with chopped green onions, a few chopped tomatoes, and crumbled bacon if you want it to look a little fancier.
  • Cover and keep refrigerated until ready to serve.


  • I made it with gluten-free pasta and that worked fine. I also used elbow macaroni for that traditional look. Penne or spirals would also be great.
  • If you can get fresh homegrown tomatoes, you will take the taste to a new level. Try to get the best ones you can.
  • Small cherry tomatoes would also work well since they are sweet. Use a pint and cut them in half.
  • The recipe is easily doubled.
  • Make this recipe the day of serving. It needs a couple of hours to rest in the refrigerator before you serve but will taste best if eaten the day you make it.
  • If you have leftovers and it’s a little dry the next day, you can add a little more mayonnaise to make it creamy again.
  • Next time I make it, I’m going to try adding about a cup of chopped spinach to it for some additional color and crunch.
  • Use sweet onions if possible.
  • Check for salt before adding since bacon can vary in how salty it is.


Calories: 388kcalCarbohydrates: 24gProtein: 4gFat: 30gSaturated Fat: 12gCholesterol: 29mgSodium: 196mgPotassium: 167mgFiber: 2gSugar: 3gVitamin A: 279IUVitamin C: 6mgCalcium: 15mgIron: 1mg
Keyword bacon, easy recipe, macaroni, pasta, salad, sides, tomato
Tried this recipe?Let us know how it was!