Description
This BLT Macaroni Salad combines the classic flavors of bacon, lettuce, and tomato with tender elbow macaroni, all tossed in a creamy, tangy dressing. It’s a perfect summer side dish that’s easy to prepare, refreshing, and deliciously satisfying.
Ingredients
Scale
Pasta and Vegetables
- 2 cups elbow macaroni, cooked and cooled
- 1 cup cherry tomatoes, halved
- 1 cup romaine lettuce, chopped
- 2 green onions, thinly sliced
Protein
- 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 pepper to taste
Instructions
- Cook the pasta: Cook the elbow macaroni according to package directions until al dente. Drain the pasta and rinse under cold water to cool it down and stop the cooking process, then set aside.
- Prepare the dressing: In a large bowl, whisk together mayonnaise, sour cream, apple cider vinegar, Dijon mustard, garlic powder, salt, and pepper until smooth and well combined.
- Combine ingredients: Add the cooled macaroni, cherry tomatoes, chopped romaine lettuce, crumbled bacon, and sliced green onions to the bowl with the dressing.
- Toss the salad: Gently toss all the ingredients together until the salad is evenly coated with the creamy dressing.
- Chill before serving: Refrigerate the salad for at least 30 minutes to let the flavors meld and serve chilled for the best taste.
Notes
- For added crunch, stir in diced celery or chopped pickles.
- Use turkey bacon or plant-based bacon for a lighter or vegetarian version.
- Add more lettuce just before serving if you prefer extra crispness.
