Description
This BLT Macaroni Salad is a creamy and flavorful twist on the classic BLT sandwich, combining tender elbow macaroni with crispy bacon, fresh cherry tomatoes, crunchy lettuce, and a tangy mayonnaise-based dressing. Perfect as a summer side dish or potluck favorite, it offers a delightful balance of textures and tastes that everyone will enjoy.
Ingredients
Scale
Pasta
- 8 ounces elbow macaroni
Vegetables & Greens
- 1 cup cherry tomatoes, halved
- 1 cup romaine or iceberg lettuce, chopped
- 2 tablespoons chopped chives or green onions (optional)
Bacon
- 6 slices bacon, cooked and crumbled
Dressing
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- 1/4 teaspoon garlic powder
- Salt and black pepper to taste
Instructions
- Cook pasta: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package directions until al dente, typically about 7-9 minutes. Drain and rinse under cold water to stop the cooking process and cool the pasta.
- Make dressing: In a large bowl, whisk together the mayonnaise, sour cream, apple cider vinegar, Dijon mustard, garlic powder, salt, and black pepper until the mixture is smooth and well combined.
- Combine salad ingredients: Add the cooled pasta, crumbled bacon, halved cherry tomatoes, and chopped lettuce into the bowl with the dressing. Gently toss everything until the ingredients are evenly coated with the dressing.
- Add garnish: Sprinkle chopped chives or green onions over the salad if using, and gently mix once more to incorporate.
- Chill: Cover the salad and refrigerate for at least 30 minutes before serving to allow the flavors to meld and to serve chilled for best taste and texture.
Notes
- For added crunch, toss in diced cucumbers or red onion before chilling.
- You can substitute turkey bacon or plant-based bacon for a lighter protein option.
- Add the lettuce just before serving if you prefer it extra crisp and fresh.
