Ingredients
12 oz elbow macaroni
6 slices smoked turkey bacon
2 medium tomatoes, diced
4 cups fresh baby spinach
1/2 cup mayonnaise
2 tbsp Dijon mustard
2 tbsp apple cider vinegar (substituted for red wine vinegar)
1 tsp garlic powder
1/2 tsp salt
1/4 tsp black pepper
1 tbsp chopped fresh parsley
1 tbsp chopped green onions
1/4 cup grated Parmesan cheese
Instructions
Boil pasta until al dente. Cool completely.
Crisp-cook turkey bacon; chop into small pieces.
In a bowl, mix mayonnaise, Dijon mustard, apple cider vinegar, garlic powder, salt, and pepper.
Combine cooled pasta, chopped turkey bacon, tomatoes, and spinach in a large mixing bowl.
Pour dressing over the salad and toss to coat.
Stir in chopped parsley and green onions.
Chill for at least 30 minutes before serving. Top with Parmesan.
Notes
For a halal option: Use certified halal turkey bacon.
Substitute apple cider vinegar for red wine vinegar to avoid alcohol.
Add cherry tomatoes or bell peppers for extra freshness.
Make ahead: Store chilled for up to 24 hours.
- Prep Time: 20
- Cook Time: 15
- Category: Mediterranean Basics
- Method: Boiling/Stirring
- Cuisine: American
- Diet: Halal
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 1g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 6g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 15mg