Japanese Style Macaroni Salad with Bacon, Cucumber, and Red Onion
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 people 1x
- Category: side
- Cuisine: Japanese
Ingredients
Units
Scale
- 1/2 lb. dried macaroni pasta
- 1/2 red onion (chopped)
- 1 japanese cucumber (sliced)
- 2 pieces bacon (fried until crispy and chopped into small pieces)
- 2 tablespoons extra-virgin olive oil
- 4 tablespoons mayonnaise (use the Kewpie brand if you can)
- white pepper to taste
- parsley (to garnish)
Instructions
- First boil the macaroni in salted water according to the package directions. Once al dente, drain and transfer to a bowl. Add in olive oil to prevent pasta from sticking.
- Use a small frying pan to saute the bacon until crispy. Once done, remove from heat and place on a paper towel lined plate to soak excess oil.
- Meanwhile, chop the red onion and slice the cucumber and set aside.
- Once the pasta has cooked, combine with onion, cucumber, and bacon in a large bowl. Add in the mayo and pepper and mix thoroughly.
- Garnish with parsley and serve!
Notes
Note- I like macaroni salads warm and cold. It’s up to you if you want to wait for the macaroni to cool before mixing with everything!