Ingredients

The following ingredients have 6 Servings
  • 1-1/2 cups uncooked elbow macaroni
  • 6 strips bacon
  • 2 cups corn
  • 1 cup mayonnaise
  • 1 Tbs white vinegar
  • 2 tsp Dijon mustard
  • 1/2 tsp kosher salt (or more to taste)
  • 1-1/2 to 2 tsp Cajun seasoning (to taste)
  • couple pinches fresh cracked pepper
  • 1 green bell pepper (diced)
  • 1/2 large white onion (diced)
  • 1/4 cup slivered almonds
  • 1/4 cup chopped fresh herbs (see Notes)

Instruction

  • Cook the pasta according to package directions. Drain and immediately rinse with cold water. Set aside.
  • While pasta is cooking, cook the bacon in a large, nonstick skillet. Transfer the bacon to a plate lined with paper towels to drain. Once cool enough to handle, chop the bacon into little yummy bits.
  • From the skillet, drain off all but ~1 tablespoon bacon fat. Put the skillet back on the burner and add the corn. Saute, tossing regularly, until corn is lightly browned. Remove from the heat.
  • In a mixing bowl, whisk together the mayonnaise, vinegar, Dijon, salt, Cajun seasoning, and pepper. Add the macaroni, bacon, corn, bell pepper, onion, almonds, and herbs. Taste for seasoning. Refrigerate until service. Yields: 6 servings.