Directions:
8-oz. pkg. elbow macaroni, cooked
4 c. tomatoes, chopped
4 slices bacon, crisply cooked and crumbled
1/2 c. mayonnaise
1/3 c. sour cream
1 T. Dijon mustard
2 t. cider vinegar
1 t. sugar
1/2 t. salt
1/2 t. pepper
3 c. lettuce, shredded
Place macaroni in a large bowl. Add tomatoes and bacon; toss gently and set aside. Mix remaining ingredients except lettuce together in a small bowl; stir well. Pour over macaroni mixture; gently toss until well coated. Chill; serve over shredded lettuce. Serves 10.
