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Nutrition Facts

Instructions

• STEP 1

  Fill a medium saucepan halfway with hot water (from the tap), cover, and bring to a boil. Uncover, add salt and pasta, and stir for a few seconds. Cook until desired firmness, 8-10 minutes.

  • ½ tsp salt
  • 4 oz macaroni (elbow) pasta

• STEP 2

  Meanwhile, preheat a skillet over medium heat.

• STEP 3

  While the skillet heats up, medium dice bacon.

  • 4 slices bacon

• STEP 4

  Once the skillet is hot, add bacon and cook, stirring occasionally, until crispy, 4-5 minutes. Using a slotted spoon, remove crispy bacon to a paper towel-lined plate. (Reserve skillet with drippings for later use.)

• STEP 5

  Meanwhile, place yogurt, mayo, vinegar, Dijon, honey, and spices in a medium bowl. Whisk to combine the dressing and set aside.

  • ⅓ cup plain Greek yogurt
  • 1 ½ tbsp mayonnaise
  • 1 ½ tsp red wine vinegar
  • 1 ½ tsp Dijon mustard
  • ½ tsp honey
  • ¼ tsp garlic powder
  • ¼ tsp salt
  • ¼ tsp black pepper

• STEP 6

  Wash and dry the fresh produce.

  • 1 medium carrot
  • 1 stick celery
  • 1 tomato
  • 1 head butter (Boston) lettuce

• STEP 7

  Using a clean cutting board, peel, trim, and small dice carrot. Add to the bowl with the dressing.

• STEP 8

  Trim and small dice celery. Add to the bowl.

• STEP 9

  Small dice tomato. Add to the bowl and set aside.

• STEP 10

  When the bacon is done, remove all but 2 teaspoons of drippings from the skillet, then return to medium heat. Add bread crumbs and toast, stirring often, until golden brown, 3-4 minutes. Transfer toasted bread crumbs to a small bowl, then add garlic powder and salt; stir to combine and set aside.

  • ⅓ cup panko bread crumbs
  • ¼ tsp garlic powder
  • ⅛ tsp salt

• STEP 11

  When the pasta is done, drain and rinse under cold water to cool; add to the bowl with the dressing and veggies. Stir to combine the macaroni salad.

• STEP 12

  Separate lettuce into leaves and arrange on plates. Top with macaroni salad, bread crumbs, and crispy bacon. Enjoy!