INGREDIENTS
1 pound elbow macaroni (or pasta of choice) cooked according to package directions
8 ounces grape tomatoes, cut in half
8 slices bacon, cooked and crumbled
2 cups fresh baby spinach, chopped
1 cup mayo
1 tablespoon sugar
2 tablespoons apple cider vinegar
1/2 teaspoon black pepper
1/2 teaspoon salt
DIRECTIONS
Cook elbow macaroni according to package directions, then drain and rinse the pasta under cold water until the pasta has cooled. Drain well.
In a large bowl, combine mayo, sugar, apple cider vinegar, salt and black pepper.
Combine the pasta with chopped tomatoes, bacon, and spinach. Stir in the dressing until well combined.
