Ingredients
1 package (7 ounces) elbow macaroni3 hard-boiled large eggs, chopped1-1/2 cups cubed cheddar cheese1-1/2 cups chopped celery1 medium green pepper, chopped1 jar (2 ounces) sliced pimientos, drained3/4 cup mayonnaise4 teaspoons lemon juice3/4 teaspoon salt1/4 teaspoon pepper8 bacon strips, cooked and crumbled
Preparation
Cook macaroni according to package directions; drain and rinse in cold water. Place in a large bowl; add the next five ingredients. Combine mayonnaise, lemon juice, salt and pepper in a small bowl. Pour over salad and toss. Cover and chill for at least 1 hour. Just before serving, add bacon and toss.
