First boil the macaroni in salted water according to the package directions. Once al dente, drain and transfer to a bowl. Add in olive oil to prevent pasta from sticking.
Use a small frying pan to saute the bacon until crispy. Once done, remove from heat and place on a paper towel lined plate to soak excess oil.
Meanwhile, chop the red onion and slice the cucumber and set aside.
Once the pasta has cooked, combine with onion, cucumber, and bacon in a large bowl. Add in the mayo and pepper and mix thoroughly.
Garnish with parsley and serve!
Note- I like macaroni salads warm and cold. It’s up to you if you want to wait for the macaroni to cool before mixing with everything!
Konnichiwa! (Hello!) I'm Pat Tokuyama, a Japanese tofu cookbook author, who travels for music, food, and adventure. If you like Japanese food and it's your first time here, join the new Daidokoro FB group - a small community of Japanese cuisine enthusiasts!