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Home -> On the Side -> Salads
Recipe submitted by chefdude7263
Ingredients (view qty in metric system instead)
4 ounces thick cut bacon slices 6 ounces uncooked elbow macaroni 1 cup mayonnaise 1/4 cup buttermilk 1 tbsp. lemon juice 1 tbsp. Dijon mustard 1 1/2 tsp. sugar 5 ounces sliced fresh mushrooms 5 ounces frozen, thawed green peas, drained
Directions
Heat a medium skillet over medium high heat. Add bacon slices and cook until crisp. Drain bacon on paper towels. Cool and chop bacon. Heat a large saucepan of lightly salted water to a boil. Add macaroni and cook until just tender, stirring frequently. Drain pasta and cool under cold, running water. Drain pasta well. Whisk together mayonnaise, buttermilk, lemon juice, Dijon and sugar in a large bowl. Add cooked pasta, bacon, sliced mushrooms and peas. Toss well to coat. Cover and refrigerate 1 hour before serving.
Serves 4 to 6.
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