The Perfect Macaroni Salad

• 10 ounces, weight Macaroni, Cooked According To Packet Instructions
• 2 Tablespoons Ketchup
• 1/2 cups Mayonnaise
• 1/2 cups Olive Oil
• 2 Tablespoons Red Wine Vinegar
• 1/2 teaspoons Salt
• 1/4 teaspoons Ground Pepper
• 1/4 cups Dried Tomatoes
• 2 Tablespoons Diced Onion
• 8 slices Bacon, Cooked And Crumbled
• 3 Hard Boiled Eggs, Chopped Into Chunks

1. Cook the pasta according to package instructions and then drain. Leave to one side whilst you assemble the rest of the salad.
2. Place the ketchup, mayonnaise, olive oil, vinegar, salt and pepper into a food processor and blitz to combine. Place the tomatoes, onion, bacon, chopped eggs and pasta into a large bowl.
3. Pour the dressing over the salad and mix until well combined. Place in the fridge until ready to serve.
4. Will keep covered in the fridge for up to 3 days.
5. Recipe based on Olive Macaroni Salad from Cook's Collage (attributed to Mrs. Lorton), via Eliot's Eats.

weight macaroni, ketchup, mayonnaise, olive oil, red wine vinegar, salt, ground pepper, tomatoes, onion, bacon, eggs

Taken from tastykitchen.com/recipes/salads/the-perfect-macaroni-salad/ (may not work)