- 1 pound elbow macaroni
- 1 cup mayonnaise
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 8 slices bacon, cooked and crumbled
- 1 cup cherry tomatoes, cut in half
cups coarsely chopped baby spinach
What To Do:
- Cook macaroni according to package directions. Drain and let cool.
- As that cooks fry up the bacon and let drain on paper towels.
- Cut the tomatoes in half.
- With a fork, combine mayonnaise, garlic, salt, and pepper with the spinach. Blend until smooth.