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Garden Macaroni Salad



Macaroni salad with all the best from your summer vegetable garden. Thanks to reader Mary Ann Johnson from North Alabama for the recipe.


  • 1 cup chopped carrots
  • 1 cup chopped radishes
  • 1 cup chopped onion (red onions add color)
  • 1 cup chopped cucumber
  • ½ cup chopped bell pepper
  • 1 ½ cups chopped broccoli
  • 1 cup mayonnaise
  • 1 pound hickory smoked bacon
  • 4 cups elbow macaroni
  • Salt and pepper


Fry bacon until crisp and drain on paper towels. When cool, crumble into small pieces and set aside. Cook macaroni until tender. Don’t overcook or the noodles will fall apart when mixed with other ingredients. Drain macaroni and let cool. In a large bowl, combine all chopped raw vegetables and crumbled bacon. Mix well, gently add macaroni and mayonnaise, salt and pepper. Gently mix all ingredients until well coated with mayonnaise. Chill overnight.